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Leftover Sweet Potato Muffins
Ingredients
  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup sugar (1/2 cup more if you like them sweeter)
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce (skip if your sweet potatoes had apple pie filling)
  • 2 cups leftover mashed sweet potatoes
Instructions

  1. Preheat your oven to 375 degrees (F). Line or grease a 12-cup muffin tin.

  2. Mix flour, cinnamon, baking powder, and salt in a bowl.

  3. In another bowl, combine the sugar, egg, oil, applesauce (if using), and sweet potatoes.

  4. Stir the wet ingredients into the dry until just combined.

  5. Divide the batter into the lined or greased 12-cup muffin tin.

  6. Bake for 25 minutes or until a toothpick comes out clean. Cool or 10 minutes.

  7. Enjoy these muffins and may your Thanksgiving leftovers always bring joy (and fewer salads)!

Cinnamon & Sugar's Notes

  1. I used leftover mashed sweet potatoes that had been cooked using the boiling in water method. The muffins ended up needing to be baked much longer than called for and were overly moist... but still tasty! My recommendation would be to use sweet potatoes that have been either baked or roasted, which will remove some of the extra moisture for best results.