If you have leftover sweet potatoes or sweet potato casserole from Easter, this recipe for sweet potato casserole muffins is for you. If, like me, you found a 15-ounce can of yams in pineapple orange sauce hiding in the back of your cupboard, this recipe is for you. If all you have is one large sweet potato, this recipe is also for you.
Sweet Potato Casserole Muffins made Dairy-Free & Family-Friendly
These Dairy-Free Sweet Potato Casserole Muffins are my adaptation of a Catherine Newman recipe that ran in Wondertime magazine years ago.
Quick Recipe Notes
- As Catherine pointed out at the time, this recipe does not work with savory sweet potato casserole leftovers, but any other kind is fine.
- While I love her version that incorporates cranberry sauce, my family does not.
- I added some marshmallow bits to the top, but you can easily omit them if you don’t have any. Do not substitute regular marshmallows for the topping as they will melt and burn.
- But I have successfully used sweet potato casserole with marshmallows in the muffins. The marshmallows melt into the muffins – you can’t see them, but you can taste them.
- You may also use 2 cups of all-purpose flour instead of a mixture of flours.
Kids Can Cook Tips
These muffins are a great kids can cook recipe for the days after a holiday. It is a very simple dump and mix recipe. Younger children will need help navigating the oven, but older kids and teens can make the entire recipe by themselves.
Special Diet Notes: Sweet Potato Casserole Muffins
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, and soy-free.
- For egg-free sweet potato casserole muffins, use the Egg Substitute Guide.
- For vegan sweet potato casserole muffins, use an egg-free option and omit the marshmallow topping.
- 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)
- Preheat your oven to 350°F and line or grease a 12-cup muffin pan.
- In a large bowl, mix together the potatoes, eggs, sugar, oil, water, zest, and vanilla with a wooden spoon.
- In another bowl, whisk together the flours, baking powder, salt, and baking soda.
- Add the flour blend to the sweet potato mixture, and stir until just combined.
- Spoon the batter evenly into the prepared muffin cups. Sprinkle the muffin tops with the dehydrated marshmallows (if using).
- Bake the muffins for about 30 minutes, or until the tops are browned and spring back when you press them lightly with your fingertip.
- Cool the muffins in the pan on a rack for 5 minutes, then turn muffins out onto the rack to cool completely.
More ‘Kids Can Cook’ Dairy-Free Muffin Recipes
S’mores Muffins
Blueberry Muffin Bars
Corn Dog Muffins
