‘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)!
Sweet Potato Corn Muffins
- 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
- 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: