Loaded Sweet Potato Muffins

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The holidays are all about special treats, annual traditions and indulging! When it comes to celebrating the holidays, I don’t want to let any fun and seasonal opportunity slip by! This also means enjoying all the flavors of the season! And I know, I could technically enjoy these foods year round, but pumpkin, turkey, gingerbread and eggnog just taste so much better during this time of year! When cooking for holiday gatherings, it is easy to go overboard and cook too much, leaving you with mounds of leftovers. While Thanksgiving or Christmas leftovers can be simply reheated and served, they can be, well how should we say it, less than magical the next day. But, leftovers can be transformed it a completely brand new recipe, that can bring new holiday magic and indulging!

That is the case with these Loaded Sweet Potato Muffins! Take leftover Thanksgiving or Christmas mashed sweet potatoes, add a few key ingredients and you have a moist flavorful muffin with an amazing, and fully loaded, streusel topping (who doesn’t love streusel topping!!)!

Since the holidays can be a busy (and sometimes stressful) time of year, I wanted to create a recipe that would utilize leftovers, be quick to whip up and tasty enough to gift to friends and neighbors. These muffins are a more indulgent version of my Pumpkin Spice Muffins, which uses a cake mix to make a quick and tasty treat. To revamp one of our longstanding favorite muffin recipes, I decided to head to Walmart to get everything I needed to create sweet potato casserole, but in muffin form (you can read all about my shopping trip here).

This new muffin, Loaded Sweet Potato Muffins, uses a handful of ingredients, such as marshmallows, white chocolate, coconut and pecans, to make a streusel topping with everything I love in a sweet potato casserole!

These muffins would be perfect Christmas morning or are even indulgent enough to be served in cupcake form as a festive holiday dessert!

Loaded Sweet Potato Muffins 
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 20 minutes Bake Time: 18-20 minutes Yields: approximately 18 muffins

Sweet Potato Muffins:
1 (16.5 ounce) box spice cake mix
1 (3.4 ounce) package JELL-O Instant Vanilla Pudding Mix
1/2 cup apple cider
3 eggs
1/3 cup vegetable oil
1 ½ cups leftover mashed sweet potatoes

Loaded Streusel Topping:
1/2 cup cold butter, cut into pieces
1/2 cup brown sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Bakers Coconut Flakes
3 oz Bakers White Chocolate Baking Squares, chopped
1/2 cup pecans, chopped
1 cup Kraft Jet-Puffed Miniature Marshmallows

Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray or line with paper muffin liners.

In a large bowl, mix together cake mix, pudding mix, apple cider, eggs, oil and sweet potatoes. Stir together until well mixed. Scoop batter into prepared muffin tin.

Top each muffin with 5-6 marshmallows. Top marshmallows with prepared streusel topping.

Bake for 18-20 minutes, or until top is springy to the touch and a wooden toothpick inserted into the center comes out clean. Allow muffins to cool for 3-5 minutes in muffin tin before transferring to wire rack to cool completely. Store muffins in an air tight container for about 3-4 days.

Streusel Topping:

Combine the butter, brown sugar, flour, cinnamon and salt in the bowl of a food processor fitted with a metal blade. Pulse the mixture until it becomes coarse and crumbly. Alternatively, a pastry cutter or fork can be used to cut butter into flour/sugar mixture. Transfer the streusel mixture to a bowl. Stir in coconut flakes, chopped white chocolate and pecans. Continue with recipe as directed.

Looking for more holiday recipes and ideas? Make this holiday season even more tasty with Kraft! Head to your local Walmart to pick up all your holiday baking essentials and check out the Holiday Family Table with Kraft digital magazine for even more festive recipes and holiday entertaining ideas!