Sweet Potato Casserole Muffins for almost Any Sweet Potatoes on Hand


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.

Dairy-Free These Sweet Potato Casserole Muffins Recipe - a catch-all for leftover sweet potatoes, canned sweet potatoes, and sweet potato casserole. Nut-Free, Soy-Free, Vegan option.

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.

Dairy-Free These Sweet Potato Casserole Muffins Recipe - a catch-all for leftover sweet potatoes, canned sweet potatoes, and sweet potato casserole. Nut-Free, Soy-Free, Vegan option.

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.
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.

More ‘Kids Can Cook’ Dairy-Free Muffin Recipes

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Blueberry Muffin Bars

Dairy-Free Blueberry Muffin Bars Recipe - A mom and kid favorite with options for all

Corn Dog Muffins

Corn Dog Muffins! Dairy-Free Recipe for Kids Lunch or Snack (with Egg-Free & Vegan options)

About Author

Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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