What to do With - Leftover Sweet Potatoes

Lot of Sweet Potatoes leftover from your Holiday Dinner? Here's a good idea on how to put them to good use.



Leftover Sweet Potato Muffins


Ingredients:


1 1/2 cups cooked Sweet Potatoes, from a casserole
1 (7 1/2 ounce) package Cornbread Mix, Martha White Brand
1/2 cup 2% Milk
1 egg or 1/4 cup Egg Beater's
1/4 cup Extra Virgin Olive Oil



Directions:

1 - Preheat oven to 400 degrees.
2 -Combine sweet potato casserole, egg, milk and cornbread mix.
3 - Let sit in bowl.
4 - Oil muffin pans and place in preheated oven for about 5 minutes.
5 - Remove muffin pan from oven and pour oil into batter.
6 - Stir in oil really well.
7 - Pour batter into muffin pan filling each one 1/2 of the way full.
8 - Bake for about 15-20 minutes.
9 - Let cool slightly, Enjoy!