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
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
For the muffins:
Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addtition.
Add sweet potato casserole filling and milk and beat until combined.
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.
Divide batter evenly into muffin cups.
For the topping:
Stir together sugar and cinnamon. Sprinkle on top of batter.
Bake for 22 to 25 minutes, until golden brown and a toothpick or cake tester inserted in the center comes out clean.
Remove muffins from pan. You may need to run a knife between the muffins and the pan to loosen the edges from the pan.
*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:
- 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
- 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
- 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
- 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
- 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:
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