My mom makes a great sweet potato casserole — the kind with pecans on top, not marshmallows. However this year for Thanksgiving, she was off her game. Her sweet potato casserole was a little too sweet and just a bit runny. But all but about 4 cups of it were eaten anyway. It’s that good.
This morning, I made muffins with half the left over sweet potato casserole. (I’m freezing the rest for later.) I also had about 1/2 cup of pumpkin puree left also, so I added it as well. Here’s the recipe:
2 cups white wheat flour (can use all-purpose flour if you prefer)
2 tsp baking soda
1/2 tsp salt
3/4 – 1 cup packed brown sugar
1/2 cup pumpkin puree (optional)
2 cups sweet potato casserole (nuts and all).
Bake in greased muffin tins for 15 minutes. (makes 18 muffins)