Sweet Potato and Cranberry Muffin Recipe

“Class, raise your hand if you are sick of throwing away leftovers!?”

That’s what I thought.

Try using this sweet potato muffin recipe to use up your leftover roasted yam or sweet potatoes.

These muffins are spicy like thanksgiving, but not sweet and cloying like a heavy yam casserole. In fact much of the sweetness comes from the dried cranberries, so if substituting whole cranberries you should double the sugar.

Leftover celery recipe? Check. Leftover sweet potato recipe? Check. Do you have any other things which frequently go bad in your fridge? Let me know.

For now, class dismissed.

Print Recipe

(12 muffins)



1 sweet potato

1/4 cup butter

1/4 cup brown sugar

2 eggs

1 cup milk

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

a pinch freshly grated nutmeg

1/2 teaspoon cinnamon

1/2 cup dried cranberries

1/4 cup pecans

Preheat oven to 375. Wash and dry your sweet potato. Prick it all over with a fork. Place on a baking sheet and bake for 30 minutes, turn over and bake for another 30, or until soft throughout. Remove from the oven and allow to cool enough to handle. Scrape the flesh from the skin into a bowl and mash with a fork. Let the sweet potato cool until just barely warm. You don't want it to cook your eggs. Prepare a muffin tin by greasing it and lining with muffins papers.

Transfer cooled sweet potato to a mixer bowl and beat in softened butter and sugar until well combined and light. Scrape down the sides and beat in eggs and then milk.

In a separate bowl whisk together flour, baking powder, cinnamon, nutmeg, and salt. Fold the dry ingredients carefully into the wet. Fold in nuts and cranberries. Scoop into prepared muffin tins and baking for 20 minutes or until you can insert a toothpick and it comes out clean.

Prep Time: 10 minutes | Cooking Time: 80 minutes | Total Time: 90 minutes