Moist Sweet Potato Muffins Made from Leftover Mash

Have extra mashed sweet potatoes and not sure what to do with them? These easy sweet potato muffins are a perfect solution. They transform leftover mashed sweet potatoes into moist, flavorful muffins that work well for breakfast with coffee or as an afternoon snack.

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Why You’ll Love These Muffins:

• Waste-Free: Turn leftover mashed sweet potatoes into a new, delicious treat.
• Everyday Ingredients: Simple pantry staples like flour, cinnamon, and vanilla create big flavor.
• Quick to Make: Minimal prep and a short bake time make these ideal for busy mornings or last-minute baking with kids.

What You Need:

Ingredients:

All-purpose flour — no specialty flour needed.

Mashed sweet potatoes — leftover mashed potatoes are ideal. You can also use roasted, canned, or microwaved sweet potatoes; if they already contain butter or sugar adjust the added sugar and oil accordingly.

Egg — large is standard; medium or extra-large will work. For an egg-free option try a flax egg.

Brown sugar — can be swapped for granulated sugar, coconut sugar, or a liquid sweetener like honey or maple syrup (adjust wet/dry balance if needed).

Vegetable oil — a neutral oil keeps muffins moist. Use canola, vegetable, or melted coconut oil. If you prefer butter, use room-temperature butter creamed with the sugar.

Baking powder & baking soda — both give the muffins a light rise.

Cinnamon, vanilla extract, and salt — these enhance and balance the flavor. Optional additions include nutmeg or pumpkin pie spice.

Equipment:

You’ll need two mixing bowls (small and medium), a whisk, a spatula, and a muffin tin. Paper liners are handy, or coat the pan with cooking spray. A cooling rack is recommended for best texture.

How to Make Sweet Potato Muffins:

Step 1: Preheat Oven

Preheat to 350°F for straightforward baking. For a slightly taller muffin, start at 400°F for 5 minutes, then reduce to 325°F for the remaining bake time.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a medium bowl, whisk the brown sugar and oil together. Add the egg and whisk until combined, then stir in the vanilla and mashed sweet potatoes until smooth.

Step 4: Combine Wet and Dry

Using a spatula, fold the dry ingredients into the wet mixture until just combined. Avoid overmixing — a few small lumps are fine. Stop once no dry flour is visible.

Step 5: Scoop & Bake

Line a muffin tin with liners or spray the wells. Divide the batter evenly among six wells — about 2–3 large spoonfuls each or use an ice cream scoop. If using a 12-well pan, fill every other well for even baking.

Bake at 400°F for 5 minutes, then lower to 325°F and bake 15–20 more minutes, or bake at 350°F for 20–25 minutes. Muffins are done when a toothpick inserted in the center comes out clean.

Step 6: Cool & Store

Let the muffins rest in the pan for a minute, then transfer to a wire rack to finish cooling. Leaving them in the pan can trap moisture. Store cooled muffins in an airtight container; refrigerate for longer shelf life.

FAQs

More Sweet Potato Ideas

If you enjoyed the mashed sweet potatoes used here, try other preparations like roasted sweet potato slices or a hearty sausage and sweet potato skillet for a one-pan meal.

Enjoy!

I hope these muffins become a go-to whenever you have leftover sweet potatoes. If you try them, consider leaving a review to share how they turned out for you.

📖 Recipe