Leftovers – yay or nay? This time of year, it’s a definite yay! from me. Thanksgiving leftovers are the best because I usually can’t eat or try everything that’s on a Thanksgiving table at one time. But what happens if you have a lot of leftovers and would prefer to jazz them up a bit? I’ve been playing around in my kitchen and when it comes to leftover sweet potatoes, these Sweet Potato Muffins definitely puts them to good use. A delicious batter of brown sugar, eggs, flour, spices, raisins, walnuts and left over sweet potato casserole bake up to a moist and tasty muffin that’s perfect for the weekend mornings after Thanksgiving…
Joel happens to be a big fan of sweet potatoes however The Baron is not. With that in mind, I know this year I’m definitely going to end up with leftover sweet potatoes. So to make sure I have a plan in place for the leftovers, this recipe came in handy. It’s similar to a carrot cake flavor and they also freeze beautifully. If you want to put it over the top, make some cream cheese frosting and smear it on liberally!
recipe adapted from AllRecipes
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups all purpose flour (or gluten free flour blend)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 cups leftover sweet potato casserole
1/2 cup raisins ( I used golden raisins)
1 cup walnuts
Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
Mix together the flour, baking powder, spices, salt, and leftover sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts.
Spoon the batter into the lined muffin tin about 3/4 cup full.
Bake the muffins in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.