Before we headed out to Michigan this morning for the Thanksgiving holiday, I thought I would use up some leftovers for breakfast. I had a few baked sweet potatoes in the fridge and I’d been dreaming of using them for these yummy muffins, which was a recipe I had forgotten all about until I saw the leftover sweet potatoes hanging around. The original recipe I found online called for graham crackers. I rarely have those around, but every time I make my favorite dessert – Banana Pudding – I buy 2 packages of vanilla wafers and have right around 1 cup leftover. This recipe is the perfect way to use them up by substituting them for the graham crackers.
After I started baking this morning, it hit me that these muffins would be the most wonderful way to use leftover sweet potatoes from Thanksgiving! I know most people doctor them up with sugar and marshmallows. In that case, I would back down on the 1/2cup of sugar that is called for in the recipe. If I were using Thanksgiving leftovers, I would start with 1/4c. sugar and taste the batter before adding the eggs at the end. At that point I would add a bit more if it needed more.
Start by mixing the wet ingredients together. In a separate bowl, mix dry ingredients together – using only 3/4 c of the crumbs. Combine the two bowls of ingredients and mix well. Fill 12 muffin liners 2/3 full and top with remaining 1/4 cup wafter crumbs. Bake at 375 degrees for 25 min or until toothpick comes out clean.
I think you’ll find these to be so moist and fluffy because of the use of moist sweet potatoes and sour cream. I used freshly milled spelt and I was amazed that it can turn out such a beautiful texture in a muffin! I would never believe it’s completely whole grain if I hadn’t made it myself! I hope you love them. Happy Thanksgiving!