The Thanksgiving feast has ended. Everyone is full and their annual cravings are satisfied. All the leftovers are carefully packed and put away. The next morning you open the fridge to find it stuffed to the top. What to do with all of it? You can re-heat or transform them into something else. The transformation can begin that very morning. Start off the day with making Sweet Potato Casserole Muffins.
First a few words about the casserole. Are you team marshmallow or team crunchy pecan when it comes to the topping? My family is team crunchy pecan for our sweet potato casserole. Well, to clarify, my family is that way while my husband’s family is no topping and only mashed sweet potatoes. It really doesn’t matter which one for these muffins. What you want to use is the filling part and not the topping.
Seasoning for the muffins can vary. If your casserole has a lot of cinnamon flavor already then go easy on adding more. The main goal is to not over-do the cinnamon. You want the sweet potato flavor to shine. Cinnamon, nutmeg, or any other spices should be an accent. Use your best judgment when mixing the batter.
Sweet Potato Casserole Muffins are a quick bread. That translates to fast and easy to make. It takes more time to get the butter and eggs to room temperature than it does to mix and bake the muffins. Sweet potatoes make these muffins moist and give the inside a lovely orange color. Turbinado sugar and cinnamon make a simple and sparkly topping with a slight crunch.
What is your favorite Thanksgiving leftover re-invention? I enjoy seeing all the creativity folks have and get inspired from it too. Sunday Supper contributors certainly are creative. Scroll down to see a list of the recipes they are sharing. There is total tasty creativity for sure. Big thanks Jennie of The Messy Baker for hosting this event.
Sweet Potato Casserole Muffins
Ingredients
For the muffins:
- 1/2 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 eggs at room temperature
- 1 1/4 cups leftover sweet potato casserole filling*
- 5 tablespoons milk
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon **more or less as needed
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans
For the topping:
- 1 tablespoon plus 1 teaspoon turbinado sugar
- 1/4 teaspoon ground cinnamon
Instructions
For the muffins:
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Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
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Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addtition.
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Add sweet potato casserole filling and milk and beat until combined.
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Whisk together flour, baking powder, salt, cinnamon (if needed), and nutmeg in a separate bowl. Add to creamed mixture and stir until just moistened. Stir in pecans.
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Divide batter evenly into muffin cups.
For the topping:
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Stir together sugar and cinnamon. Sprinkle on top of batter.
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Bake for 22 to 25 minutes, until golden brown and a toothpick or cake tester inserted in the center comes out clean.
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Remove muffins from pan. You may need to run a knife between the muffins and the pan to loosen the edges from the pan.
Recipe Notes
*You can make these muffins with plain baked and mashed sweet potatoes. If you do then increase the cinnamon in the batter to 1 teaspoon.
**Use your judgement on how much cinnamon to add based the cinnamon flavor/seasoning of your sweet potato casserole filling.
Do you need recipes to transform your Thanksgiving leftovers? Take a look at these inventive ones by Sunday Supper contributors:
Breakfast:
- Cranberry Sauce Muffins by The Foodie Army Wife
- Cranberry Sauce’d Cornbread Muffins by Rhubarb and Honey
- Leftover Stuffing Breakfast Strata by Ruffles & Truffles
- Sweet Potato Casserole Muffins by Magnolia Days
- Turkey & Chorizo Breakfast Hash by Brunch with Joy
Main Dish:
- Creamy Gochujang Peanut Pasta Salad by Wallflour Girl
- Creamy Sweet Potato Soup by Take A Bite Out of Boca
- Creamy Turkey Orzo Risotto by Family Foodie
- Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
- Leftover Pie by Jane’s Adventures in Dinner
- Leftover Thanksgiving Pizza by Meal Diva
- Moroccan Turkey Stew by What Smells So Good?
- Peruvian Cilantro and Turkey Soup by The Little Ferraro Kitchen
- Stuffing Hash by The Girl in the Little Red Kitchen
- Thanksgiving Leftover Waffles by Foxes Love Lemons
- Turkey and Butternut Squash Stew by Cooking Chat
- Turkey & Caramelized Onion Risotto by kimchi MOM
- Turkey and Stuffing Crepes by Peaceful Cooking
- Turkey Croquettes by Cindy’s Recipes and Writings
- Turkey Enchilada Pasta Bake by Curious Cuisiniere
- Turkey Kreplach Soup by Panning the Globe
- Turkey with Mustard Mascarpone Marsala Sauce by Casa de Crews
Side Dishes:
- Cheesy Jalapeño Potato Cakes by Bobbi’s Kozy Kitchen
- Cheesy Mashed Potato Croquettes by Noshing with the Nolands
- Cranberry Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
- Italian Mashed Potato Pancakes by The Weekend Gourmet
- Parmesan Mashed Cauliflower & Potato by Momma’s Meals
- Whipped Carrots with Sriracha Butter by Healthy Delicious
Sandwiches:
- Apple Pecan Chicken (or Turkey!) Salad by NeighborFood
- Cranberry and Turkey Sandwiches by The Redhead Baker
- Monte Cristo Sandwich by Nik Snacks
- Sprouted Grain Turkey, Cranberry & Brie Panini by Amee’s Savory Dish
- Turkey Cranberry Flatbread by Peanut Butter and Peppers
- Turkey Hot Brown by The Life and Loves of Grumpy’s Honeybunch
Condiments & Sauces:
- Cranberry Vinaigrette by Nosh My Way
- DIY Yellow Mustard by The Texan New Yorker
- Leftover White Wine Syrup by Food Lust People Love
Dessert:
- Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
- Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
- Gluten Free Lemon Drizzle Cake by Hezzi-D’s Books and Cooks
- Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian
Cocktails & Drinks:
- Cranberry Bellinis by A Kitchen Hoor’s Adventures
- Cranberry Orange Crush by The Messy Baker
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Linda | Brunch with joy says
I’m totally team marshmallow, but would love to try this and support team pecan. 🙂 Love the idea, Renee. Totally perfect for breakfast the next morning.
Stacy says
I tend to do crunchy pecans rather than marshmallows but I can eat the marshmallow covered ones too. All sweet potatoes are good sweet potatoes! What a wonderful use of leftover sweet potato casserole, Renee!
Maureen | Orgasmic Chef says
I love that these are made with leftovers. I’m team crunchy pecan. 🙂
Liz says
Mmmmm….this might be enough incentive to add sweet potatoes to our Thanksgiving menu. What terrific muffins!
P.S. You site looks fabulous!
Baby June says
Those look wonderful! I’m a huge fan of sweet potato, so these sound like some amazing muffins 🙂
Jennie @themessybakerblog says
The crunchy exterior is calling my name. Pinned.
Laura Dembowski says
I’d make extra sweet potato casserole just to have enough to make these muffins. Yum!
Jennifer says
I just shared your recipe with my sister-in-law — she’s the sweet potato casserole queen and we are going to use up the leftovers to make your yummy muffins!
Constance J Smith says
I LOVE sweet potato muffins, what a great way to use the casserole!
shelby says
Love how you made breakfast with your leftover mashed sweet potatoes. These would be awesome with a cup of coffee!
David @ CookingChat says
These look wonderful…great photos, as usual!
Tara says
Love sweet potatoes any way I can get them and your muffins look perfect!! Sweet potatoes are so healthy I love serving them to my family!!
Shaina says
I am teach crunchy pecan all the way! I don’t like the marshmallow topping, never have… I love your idea to recreate sweet potato casserole into a muffin, so create and SO yummy!
Bobbi's Kozy Kitchen says
I would have never thought of using a leftover casserole to make muffins. Genius!!
Hezzi-D says
Well these little muffins sound delicious!
Brianne @ Cupcakes & Kale Chips says
What a great reinvention, Renee!
Amy Kim (@kimchi_mom) says
We’re just plain ole’ mashed sweet potatoes with no toppings! Is that too boring? Anyway, I love these quick and easy muffins! beautiful!
Courtney @ Neighborfood says
These muffins are perfect! They look so perfectly puffed and portable!
The Wimpy Vegetarian says
Fabulous idea! It must make the muffins so melt-in-your-mouth soft. LOVE!!!
Lori @ Foxes Love Lemons says
I LOVE that crunchy sugar muffin top, Renee! What a great recipe.
Nichole says
You had me at sweet potatoes, Renee! YUMMM!
Sarah says
These would make a delicious breakfast!
Amee says
I really love these Renee! We always have sweet potatoes leftover and this is a great way to use them up!
Cindys Recipes and Writings says
You had me at sweet potatoes!
Ala says
This is FANTASTIC. I love the moistness the sweet potatoes impart! We always have way way way too many sitting around, so I’m keeping this recipe on record for sure 🙂
Family Foodie says
Your photography is just outstanding!
Christie says
I think I need to get a can of sweet potatoes to make these. They look fabulous!!
Julie @ Texan New Yorker says
Team Crunchy Pecan Topping here! These look amazing.
Daina says
Made these today. OMG so delicious!!
Hannah says
Just made a batch of these muffins and they are delicious. I am going to make these every year with leftover Thanksgiving sweet potato casserole.
Madame Bucky says
FABULOUS! I am not a fan of sweet potatoes or of the casserole. That being said, I LOVE THESE MUFFINS!!! Moist and wonderful. This recipe is a keeper and a reason to have sweet potato casserole! Thank you SO MUCH for sharing!!! The only thing I did different was add a bit of vanilla, because I can’t get enough vanilla!
Katie Moseman says
If you love vanilla, you ought to try Mexican Vanilla from Penzeys Spices. It’s amazing!
Angie C says
Just made these with our Thanksgiving leftovers and they were wonderful! I scraped the brown sugar/pecan/flour/butter topping from the casserole and then placed a small piece on top of each muffin with just a sprinkle of turbinado. Cut back the sugar by 1/3 and it was perfect! I will make these every year!
Cathy Pfenninger says
I don’t usually review but these have compelled me to do so…they are amazing, thank you for sharing!!!
I had left over baked canned yams with brown sugar and butter, so I used them, mashed them up a bit, cut the sugar by about 1\3 as well and they are perfect… I forgot to put the topping on but didn’t miss it!
Darcy says
These sweet potato muffins were delicious. But they were on the dry side. Is there anyway to correct that?
Katie Moseman says
Two options: watch closely to see when they are done (ovens vary, and they may be done more quickly in yours), and/or swap out half of the butter for vegetable oil, which will provide extra moisture.