‘Tis the season of side dishes, and these Sweet Potato Corn Muffins are the perfect make-ahead addition to your holiday bread basket!
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I have shared quite a few side dishes over the past month or two, haven’t I? In fact, if you want a few ideas, you can just scroll down to the bottom of this post where I have included a many of my favorites!
In addition to comfort food, casseroles, and soups, this time of year gets my brain spinning with various new options to add to our holiday menus. These simple touches make a meal feel more special! But since I don’t make anything that requires a lot of time and effort, this easy muffin recipe is actually ideal for weeknight dinners, too. No need to save these little gems for a special occasion! Plus, they are packed with fall spices and flavors, and thanks to the sweet potatoes they stay nice and moist, unlike some other corn muffins.
Take some help from a can of sweet potatoes and a corn muffin mix — nobody will know that they’re not made from scratch! Plus, the recipe makes 16 muffins, so you can easily feed a crowd, or stash the extras in your freezer to pull out when you need them. Just defrost them on your counter and they will be ready quickly. After all, at this time of year, we don’t need to add any additional fuss or work to our already crazy schedules.
Enjoy these family-friendly treats, which kids love just as much as adults. They’re perfect alongside a warm bowl of Minestrone Soup, Marinara Soup, or a special kid-friendly slow cooker chili recipe that I’m planning to share very soon (so stay tuned)!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Sweet Potato Corn Muffins
Ingredients
- 1 can 29 ounces sweet potatoes, drained
- 2 tablespoons sugar
- ½ tablespoon pumpkin pie spice
- 2 eggs
- 1 tablespoon vanilla extract
- 1 16 ounce package (or two 8.5-ounce packages) corn muffin mix
- ¾ cup milk
Instructions
- Preheat oven to 350 degrees F and line muffin cups with paper liners or spray with cooking spray. Set aside.
- Place drained sweet potatoes in a large bowl and mash well. Add sugar and pumpkin pie spice and mix thoroughly.
- In a separate bowl, whisk together eggs and vanilla. Add corn muffin mix and milk, stirring until smooth.
- Fold together sweet potato mixture and corn muffin mixture until smooth.
- Spoon batter into prepared muffin cups.
- Bake for 20-25 minutes, or until cooked through and golden brown.
- Tip: freeze extra muffins for another meal!
While you’re here, check out some of our other favorite holiday sides:
Butterscotch Pecan Muffins
Apple and Butternut Squash Casserole
Aunt Bee’s Sour Cream and Cheese Potatoes
Cheddar, Chive, & Bacon Biscuits
These look delicious! I love easy side dishes for those busy weeknights, and corn muffins are perfect.
Thanks so much for stopping by, Stacey! They are definitely tasty and very family-friendly!
ohhhhh sweet potato and corn muffins meeting in the bowl, pan and mouth! oh yes baby. This is something I so want to try these muffins!
Thanks for stopping by! They are definitely delicious. 🙂
I’m a potato, flour & corn kind of girl when it comes to main dishes. So corn and potato combo sounds very tempting! I would love if you share your recipe with my fall themed party Big Autumn Bash:
https://milaslittlethings.com/2014/10/big-autumn-bash-the-link-party.html
xx
Mila
milaslittlethings.com
milawayable@gmail.com
Thanks, Mila!
I love corn muffins and sweet potatoes but never had them together. Going to have to try this. Pinning for later. Thanks for sharing on Merry Monday!
Thanks for stopping by, Rachel, and thanks for the pin! 🙂
This sounds like a winning recipe! Pinning it, and can’t wait to try!
Thanks so much for the pin, Kelly! 🙂
Sweet potato corn muffins look like the perfect muffin for Fall! I’m getting hungry just looking at them!
Cannot wait to try these! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
We LOVE sweet potato anything – can’t wait to try these!
Thanks, Erin!!
Sweet potatoes are so good! I bet these are delish and can’t wait to try them! Thanks for linking up to Show Me Saturday. Hope to see you there this week!
Those look nice and moist, perfect for soups and stews. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Hello.i want to try thus recepie for my toddler.can u suggest replacement fr egg
Hi, Nikita! I know that a lot of vegan bakers use “flax eggs” to replace regular eggs in a recipe. I’ve never tried it myself, but you can give it a go if you like. Here are the instructions for a flax egg: https://minimalistbaker.com/how-to-make-a-flax-egg/