Best 6 Thanksgiving Leftovers Sweet Potato Muffins With Crumb Topping Recipes
In the aftermath of Thanksgiving's indulgent feast, the inevitable question arises: what to do with the bountiful leftovers? Sweet potatoes, a versatile and delectable staple of the holiday spread, offer a myriad of possibilities for creative culinary endeavors. One such delightful option is transforming them into sweet potato muffins with a crumb topping that strikes a perfect balance between sweet and savory flavors. These muffins are an ideal way to utilize leftover sweet potatoes, providing a delectable treat that is both satisfying and nostalgic. Additionally, they can be easily customized with various spices and mix-ins to suit individual preferences, making them a versatile and enjoyable treat for all.
Check out the recipes below so you can choose the best recipe for yourself!
CHEF JOHN'S SWEET POTATO MUFFINS
Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic.
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
- Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
- In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
- Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
- Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 29.3 g, Cholesterol 36.1 mg, Fat 15.3 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 227.7 mg, Sugar 17.6 g
THANKSGIVING LEFTOVER SWEET POTATO MUFFINS
A great way to use your leftover sweet potato casserole. Yummy and easy because you've already done most of the work. Gret for breakfast the next day or anytime you've got leftover sweet potatoes.
Provided by ivey_leigh
Categories Breakfast
Time 30m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 282.2, Fat 15, SaturatedFat 3, Cholesterol 34.6, Sodium 330.1, Carbohydrate 32.4, Fiber 3.3, Sugar 8.6, Protein 4.7
THANKSGIVING LEFTOVER SWEET POTATO WAFFLES RECIPE BY TASTY
Here's what you need: whole wheat, baking powder, cinnamon, salt, large eggs, milk, olive oil, maple syrup, vanilla extract, mashed sweet potato, oil, cranberry sauce, orange juice, maple syrup, pink lady apple, water, raw pecans, crumbled goat cheese
Provided by Crystal Hatch
Categories Breakfast
Yield 5 waffles
Number Of Ingredients 18
Steps:
- Make the waffles: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.
- Heat a waffle iron and grease with oil.
- Scoop enough batter to fill your waffle iron into the center. Close the iron and cook for 5-6 minutes, until the waffle is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter.
- Make the cranberry syrup: Add the cranberry sauce and orange juice to a blender and blend until smooth. The syrup should be thin enough to drizzle, but not liquidy. Add more orange juice as needed to reach the right consistency. Set aside.
- Make the pecan topping: In a small saucepan, combine the apple, pecans, maple syrup, and water. Cook over medium-high heat until the syrup starts to glaze the pecans and the apples soften, about 10 minutes.
- Serve the waffles warm with the pecan topping, cranberry syrup, and a few pieces of goat cheese, if desired.
- Enjoy!
Nutrition Facts : Calories 626 calories, Carbohydrate 92 grams, Fat 23 grams, Fiber 10 grams, Protein 16 grams, Sugar 39 grams
BREAKFAST SAUSAGE & SWEET POTATO MUFFINS
What do you do with the leftover sweet potatoes from Thanksgiving dinner? Turn them into breakfast the next morning in these slightly savory, slightly sweet muffins. The sausage adds interest and the mashed sweet potato lends delightful texture to every bite. -Diane Roark, Conway, Arkansas
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup. Stir into dry ingredients just until moistened. Fold in sausage., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 17g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 353mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
THANKSGIVING MUFFINS
Made with sweet potatoes, dried cranberries, and pecans, these taste like they should be on a holiday table!
Provided by Betz
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners.
- Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.
- Combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 504.8 calories, Carbohydrate 78.4 g, Cholesterol 93 mg, Fat 19.7 g, Fiber 6.1 g, Protein 8.9 g, SaturatedFat 10 g, Sodium 753 mg, Sugar 45.3 g
THANKSGIVING LEFTOVERS-SWEET POTATO MUFFINS WITH CRUMB TOPPING
Number Of Ingredients 16
Steps:
- Preheat oven to 350
- Place the ingredients for the oatmeal streusel topping in bowl and using your fingers work the ingredients together for a minute or 2 until they are nice and crumbly.
- Mix all the ingredients for the muffins together in a large bowl until well combined
- Scoop batter into muffin cups. Sprinkle oatmeal topping over batter and bake for 20-22 min. Leftover muffins freeze really well.
Tips:
- Use fresh sweet potatoes: Fresh sweet potatoes will give your muffins a more vibrant flavor and color.
- Don't overmix the batter: Overmixing the batter will make your muffins tough, so be sure to mix just until the ingredients are combined.
- Fill the muffin cups only 2/3 full: This will allow the muffins to rise properly and prevent them from overflowing.
- Use a variety of mix-ins: You can add all sorts of mix-ins to your sweet potato muffins, such as nuts, dried fruit, or chocolate chips.
- Make the crumb topping in advance: The crumb topping can be made ahead of time and stored in the refrigerator for up to 3 days.
Conclusion:
Sweet potato muffins with crumb topping are a delicious and easy way to use up leftover Thanksgiving sweet potatoes. They're also a great way to get your kids to eat their vegetables! These muffins are moist and fluffy, with a sweet and tangy flavor. The crumb topping adds a crunchy texture and a touch of sweetness. Serve these muffins for breakfast, lunch, or a snack. They're also great for freezing, so you can enjoy them all week long.
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