Thanksgiving Leftover Sweet Potato Muffins

Recipe by Chef #369522
READY IN: 30mins
SERVES: 6
YIELD: 6 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups cooked sweet potatoes, from a casserole
  • 1
    (7 1/2 ounce) package cornbread mix
  • 12
    cup milk (or substitute 1/4 cup heavy cream)
  • 1
  • 14
    cup vegetable oil
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DIRECTIONS

  • 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.
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