Sweet Potato Casserole Muffins
Prep time
Cook time
Total time
These tender muffins are a catch-all for leftover sweet potatoes. But don't use savory sweet potato casserole - the results won't taste quite right.
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
  • 1 cup leftover mashed sweet potatoes or sweet potato casserole
  • 2 large eggs (see Alisa's Egg Substitute Guide for egg-free options)
  • ½ cup sugar
  • ¼ cup oil
  • ¼ cup water
  • 1 teaspoon finely grated orange zest, or to taste (optional)
  • 1 tablespoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup white whole wheat flour or whole wheat pastry flour
  • 2 teaspoons baking powder
  • ¾ teaspoon table salt
  • ¼ teaspoon baking soda
  • ¼ cup dehydrated cereal marshmallow bits, such as Kraft Jet-Puffed Mallow Bits (optional)
  1. Preheat your oven to 350°F and line or grease a 12-cup muffin pan.
  2. In a large bowl, mix together the potatoes, eggs, sugar, oil, water, zest, and vanilla with a wooden spoon.
  3. In another bowl, whisk together the flours, baking powder, salt, and baking soda.
  4. Add the flour blend to the sweet potato mixture, and stir until just combined.
  5. Spoon the batter evenly into the prepared muffin cups. Sprinkle the muffin tops with the dehydrated marshmallows (if using).
  6. Bake the muffins for about 30 minutes, or until the tops are browned and spring back when you press them lightly with your fingertip.
  7. Cool the muffins in the pan on a rack for 5 minutes, then turn muffins out onto the rack to cool completely.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sweet-potato-casserole-muffins