These are the BEST leftover mashed sweet potato muffins! Made with sweet potatoes, spices, a streusel topping, and a spiced glaze on top making them perfect treats to enjoy all Autumn long.
Recipe: $4.10 | Per Serving: $0.17 | Yield: 24 muffins
Got leftover mashed sweet potatoes from holiday dinners? Turn them into delicious mashed sweet potato muffins! These treats are moist, fluffy, and simple to make.
Sweet potatoes are a southern favorite but can be found on the table in many homes, especially during the holidays, in recipes like Candied Sweet Potatoes. But what do you do with the leftovers?
Introducing these easy mashed sweet potato muffins, made with yesterday's mashed sweet potatoes and turned into today's tasty snack. These muffins are easy to make and turn out super moist and fluffy.
We love Reusing Leftover Food any day of the year, from leftover spaghetti to Southern Baked Spaghetti or turning leftover turkey into Thanksgiving Tamales and Creamy Turkey Dumpling Soup. But sweet potato muffins are on another level of awesome.
We devoured these muffins in pairs until they vanished. Perfectly spiced and sweetened, they're light and airy with every bite.
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🍯 Why This Recipe Works
- It's great for leftovers! If you find yourself with leftover mashed sweet potatoes from your holiday feasts, turn them into something tasty- like muffins.
- They're flavorful. From the sweet potato to the warm spices, these muffins are delicious. Perfect for breakfast or a snack.
- You can use pumpkin instead. If you don't have mashed sweet potatoes handy, a little canned pumpkin puree can be used in its place. The results are still pretty fantastic. This is perfect for when you have leftover puree after making Pumpkin Banana Bread or Pumpkin Hand Pies.
🥘 Ingredients
Ingredient Notes:
Mashed Sweet Potato- Use mashed sweet potatoes or pumpkin puree for added flavor, color, and texture.
Streusel topping- Make a crispy topping out of flour, cinnamon, brown sugar, and shortening. This is the same as the streusel topping used in my Cinnamon Streusel Dessert Pizza.
Icing- Make a simple icing out of powdered sugar, milk and cinnamon.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
Sweet potatoes: If you do not have leftover mashed sweet potatoes on hand then you can replace them with canned mashed sweet potatoes or even pumpkin puree instead.
Flour: Up to half of the flour used in this recipe can be switched out for whole wheat flour if desired.
🔪 Instructions for Leftover Mashed Sweet Potato Muffins
Step 1: Preheat your oven to 375 degrees F and, line a muffin tray with paper liners, set aside.
Step 2: In a large mixing bowl, whisk together the flour, cinnamon, baking powder, and salt.
Step 3: In another bowl, whisk together the egg, sweet potatoes, and oil until mixed.
Step 4: Whisk the sugar into the egg mixture until incorporated.
Step 5: Add the wet ingredients to the dry ones and stir together until just moistened. Do not overmix.
Step 6: Fill your muffin cups until they are ⅔ of the way full.
Step 7: Combine the streusel ingredients until they look like coarse crumbs and then sprinkle over the top of the filled muffin cups.
Step 8: Bake in the oven for 15-18 minutes or until a toothpick can be inserted and come out clean.
Step 9: Cool in the pan for 5 minutes before removing the muffins to cool on a wire rack completely.
Step 10: In a small bowl, whisk together the glaze ingredients until smooth. Drizzle over the tops of the muffins.
🍴 Recipe Tips
- Handling Leftover Sweet Potatoes- When using cold leftover sweet potatoes, it's important to adjust for varying consistencies. Some may be wetter or contain more butter and milk than others. Before measuring out your potatoes, scrape off any solid fats from the top of the mashed potatoes and discard them.
- Adjusting Moisture- If your sweet potatoes are exceptionally wet, consider adding an additional ¼-1/2 cup of flour to the muffin batter to balance the moisture content. Too much moisture can result in dense muffins.
- Avoid Overmixing- Rubbery muffins are often the result of overmixing, which activates the glutens and creates a tough texture. Mix the batter until just combined to prevent this issue.
💭 Recipe FAQs
Yes, you can freeze these muffins after they've cooled and before they've been glazed in an airtight container. Freeze for up to three months and thaw on the counter or place them one at a time, into a microwave for about 20-30 seconds. Then, add the glaze and enjoy.
Yes, these muffins can be made with canned yams instead of sweet potatoes, just make sure to drain out as much of the excess syrup in the can because we don't want the added moisture in our muffins.
These muffins can be left in an airtight container at room temperature for up to 3 days and still taste amazing.
❤️ More Delicious Muffin Recipes
If you tried these Leftover Mashed Sweet Potato Muffins, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Leftover Mashed Sweet Potato Muffins
Ingredients
- 2 cups all purpose flour ($0.26)
- 2 teaspoons ground cinnamon ($0.16)
- 3 teaspoon baking powder ($0.15)
- ½ teaspoon salt ($0.01)
- 2 cups granulated sugar ($0.72)
- 1 large egg ($0.15)
- 2 cups cold mashed sweet potatoes ($1.00)
- 1 cup vegetable oil ($0.70)
Streusel
- 6 Tablespoons all purpose flour ($0.05)
- 6 Tablespoons brown sugar ($0.17)
- 1 teaspoon ground cinnamon ($0.08)
- 2 Tablespoons shortening ($0.24)
Glaze
- 1 cup powdered sugar ($0.36)
- 2 Tablespoons milk or water ($0.01)
- ½ teaspoon ground cinnamon ($0.04)
Instructions
- Preheat your oven to 375 degrees F and line a muffin tray with paper liners, set aside.
- In a large mixing bowl whisk together the flour, cinnamon, baking powder, and salt.
- In another bowl, whisk together the egg, sweet potatoes, and oil until mixed.
- Whisk the sugar into the egg mixture until incorporated.
- Add the wet ingredients to the dry ones and stir together until just moistened. Do not overmix.
- Fill your muffin cups until they are ⅔ of the way full.
- Combine the streusel ingredients until they look like coarse crumbs and then sprinkle over the top of the filled muffin cups.
- Bake in the oven for 15-18 minutes or until a toothpick can be inserted and come out clean.
- Cool in the pan for 5 minutes before removing the muffins to cool on a wire rack completely.
- In a small bowl, whisk together the glaze ingredients until smooth. Drizzle over the tops of the muffins.
Notes
- When using cold leftover sweet potatoes, scrape off any solid fats from the top before measuring the potatoes.
- Add ¼-1/2 cup of flour if necessary to adjust for moist potatoes.
- Freeze the muffins, unglazed and cooled, in an airtight container for up to three months. Thaw and microwave for 20-30 seconds, then glaze and enjoy.
- Muffins can be stored in an airtight container at room temperature for up to 3 days and remain delicious.
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