Best 4 Thanksgiving Leftovers Sweet Potato Muffins With Crumb Topping Recipes
Thanksgiving leftovers provide a fantastic opportunity to create new culinary delights. This article presents two delectable recipes that transform leftover sweet potatoes into scrumptious sweet potato muffins with a delightful crumb topping. The muffins boast a moist and tender crumb, infused with the natural sweetness of the potatoes and complemented by a medley of warm spices. The crumb topping, made with a combination of oats, flour, butter, and brown sugar, adds a delightful textural contrast and a hint of nutty flavor. For those seeking a savory twist, the article also offers a recipe for savory sweet potato cakes with a tangy cream cheese sauce. These cakes showcase the versatility of sweet potatoes, combining their natural sweetness with a savory blend of herbs and spices. The accompanying cream cheese sauce provides a rich and creamy complement to the hearty cakes. Both recipes are easy to follow and require minimal effort, making them perfect for busy home cooks. Whether you're looking for a sweet or savory treat, these leftover sweet potato recipes will surely satisfy your taste buds and make the most of your Thanksgiving bounty.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET POTATO CRUMBLE
Provided by Damaris Phillips
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- For the mashed sweet potatoes: Cover the sweet potatoes with cold water in a medium saucepan and simmer over medium heat until fork-tender, 12 to 15 minutes. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool.
- Spray a 9-by-13-inch baking dish with cooking spray.
- For the cake layer: In a clean bowl of a stand mixer fitted with the paddle attachment, cream together the egg and brown sugar until fluffy and thick, about 4 minutes. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture.
- For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes.
THANKSGIVING LEFTOVER SWEET POTATO MUFFINS
A great way to use your leftover sweet potato casserole. Yummy and easy because you've already done most of the work. Gret for breakfast the next day or anytime you've got leftover sweet potatoes.
Provided by ivey_leigh
Categories Breakfast
Time 30m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Combine sweet potato casserole, egg, milk and cornbread mix.
- Let sit in bowl.
- Oil muffin pans and place in preheated oven for about 5 minutes.
- Remove muffin pan from oven and pour oil into batter.
- Stir in oil really well.
- Pour batter into muffin pan filling each one 1/2 of the way full.
- Bake for about 15-20 minutes.
- Enjoy.
Nutrition Facts : Calories 282.2, Fat 15, SaturatedFat 3, Cholesterol 34.6, Sodium 330.1, Carbohydrate 32.4, Fiber 3.3, Sugar 8.6, Protein 4.7
SWEET POTATOES WITH PECAN CRUMB TOPPING
My fave way to make sweet potatoes. Always requested to bring for Turkey day meals. The topping puts these above the rest!
Provided by F-16 momma
Categories Lunch/Snacks
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
- Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
- Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
- For topping: sprinkle marshmallows over top.
- Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
- Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
- Bake for 30-40 min, or until golden brown.
THANKSGIVING LEFTOVERS-SWEET POTATO MUFFINS WITH CRUMB TOPPING
Number Of Ingredients 16
Steps:
- Preheat oven to 350
- Place the ingredients for the oatmeal streusel topping in bowl and using your fingers work the ingredients together for a minute or 2 until they are nice and crumbly.
- Mix all the ingredients for the muffins together in a large bowl until well combined
- Scoop batter into muffin cups. Sprinkle oatmeal topping over batter and bake for 20-22 min. Leftover muffins freeze really well.
Tips:
- To ensure the muffins are moist, use mashed sweet potatoes that are still warm from cooking.
- For a crispier crumb topping, use cold butter and flour.
- If you don't have any maple syrup, you can substitute honey or brown sugar.
- You can add chopped nuts, dried fruit, or chocolate chips to the muffin batter for extra flavor.
- Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
Conclusion:
These Sweet Potato Muffins with Crumb Topping are a delicious and easy way to use up leftover Thanksgiving sweet potatoes. They're moist, flavorful, and have a perfectly crisp crumb topping. Whether you serve them for breakfast, brunch, or dessert, these muffins are sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
