Thanksgiving Leftover Sweet Potato Muffins Recipes

DELICIOUS SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

SWEET POTATO SPICE MUFFINS

Steps:

• In a large bowl, mix together the sugar, eggs cooking oil and sweet potato.
• Sift together the flour, salt, baking powder and all of the spices and fold into sweet potato mixture.
• Finally fold in the raisins, if you are using them.
• Spoon batter into 12 greased or paper lined muffin tins.
• Bake at 350 degrees F for about 20-25 minutes or until a toothpick inserted in the centre comes out clean.

THANKSGIVING LEFTOVER SWEET POTATO MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine sweet potato casserole, egg, milk and cornbread mix.
• Let sit in bowl.
• Oil muffin pans and place in preheated oven for about 5 minutes.
• Remove muffin pan from oven and pour oil into batter.
• Stir in oil really well.
• Pour batter into muffin pan filling each one 1/2 of the way full.
• Bake for about 15-20 minutes.
• Enjoy.

CHEF JOHN'S SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
• Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
• In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
• Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
• Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.