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Breakfast Sausage & Sweet Potato Muffins

Name: Breakfast Sausage & Sweet Potato Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 dozen.
Ingredients: 3/4 cup sugar; 3/4 cup all-purpose flour; 1/2 cup old-fashioned oats; 1-1/2 teaspoons ground allspice; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 cup leftover mashed sweet potatoes; 2 large eggs; 1/4 cup butter, melted; 1/4 cup canola oil; 1/4 cup maple syrup; 1 pound bulk pork sausage, cooked and drained

4 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 25 min.

Makes

1 dozen

What do you do with the leftover sweet potatoes from Thanksgiving dinner? Turn them into breakfast the next morning in these slightly savory, slightly sweet muffins. The sausage adds interest and the mashed sweet potato lends delightful texture to every bite. —Diane Roark, Conway, Arkansas

Breakfast Sausage & Sweet Potato Muffins Recipe photo by Taste of Home

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Ingredients

3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1-1/2 teaspoons ground allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup leftover mashed sweet potatoes
2 large eggs
1/4 cup butter, melted
1/4 cup canola oil
1/4 cup maple syrup
1 pound bulk pork sausage, cooked and drained

Directions

In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup. Stir into dry ingredients just until moistened. Fold in sausage.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Cupcake Liners

Decorative cupcake liners can be found at fancyflours.com.

Nutrition Facts

1 each: 291 calories, 17g fat (6g saturated fat), 59mg cholesterol, 353mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 5g protein.