Sweet Potato Casserole Muffins

After my last post regarding my pumpkin cheesecake debacle, I feel it necessary to redeem myself with a recipe that comes through for me every time, regardless of any unintentional sabotage.

I look forward to making these Sweet Potato Casserole Muffins every year with Thanksgiving leftovers. They are sweet enough to be a dessert, but still bread-y enough to pass as a suitable breakfast item and, unlike my cheesecake, this recipe always delivers. It doesn't matter what you've thrown in your sweet potato casserole - pineapple, pecans, marshmallows - it all works! Just mix together these 5 simple ingredients and in about 20 minutes you will have the perfect accompaniment for that simmering turkey stew. 

Now to figure out what to do with all the leftover cranberry sauce...

SWEET POTATO CASSEROLE MUFFINS

• 1 1/2 cups sweet potato casserole
• 1 (7.5 oz) package cornbread mix
• 1/2 cup milk
• 1 egg
• 1/4 cup vegetable oil

Preheat oven to 400 degrees. Combine all 5 ingredients. Oil muffin pan or use liners. Pour batter into muffin pan, filling each one almost all of the way full. Bake for about 15-20 minutes. Enjoy! Makes about 12 muffins.