The last of the Thanksgiving leftovers

As I was rummaging through the fridge today, I noticed a storage container.  Joy!!  Mystery substance!!  I dig it out and discover it was about four cups of roasted mashed sweet potatoes left from Thanksgiving dinner.  Yes, I realize it's been more than five days... so what... they were still good and I wasn't going to throw out that much potential ingredient for SOMETHING.  Off to teh interwebs for inspiration I go.  I wanted to do a sweet something, so all the recipes for shepherds pie, croquettes, etc. were immediately disregarded.  I wasn't about to make a pie crust, so sweet potato pie was out... along with biscuits, scones, rolls, blah blah blah.  It's Sunday, football was on, and I wasn't feeling like putting much effort into it.

Then it hit me.  Muffins, of course!  I didn't even bother looking for a specific sweet potato muffin recipe.  I just started muffining...



Sweet Potato Streusel Muffins

streusel topping-
1/4 C. all purpose flour
1/4 C. brown sugar
1/4 C. cold butter
1/2 t. cinnamon
1/2 t. nutmeg
pinch of kosher salt
1/4 C. quick cooking oats

muffins-

4 C. baking mix (Bisquick)
1 C. raisins
2/3 C. quick cooking oats
2/3 C. granulated sugar
1 t. cinnamon
1/2 t. nutmeg
1/2 t. kosher salt
3 3/4 C. mashed roasted sweet potatoes
3 large eggs

Preheat oven to 400 degrees.  Line muffin pan with paper cups.

Prepare streusel topping- in a medium bowl, combine flour, sugar, cinnamon, nutmeg, and salt.  Using a pastry blender or forks, cut in cold butter until mixture resembles coarse crumbs.  Add oats and combine well.  Set aside.

In a large bowl, combine baking mix, raisins, oats, sugar, cinnamon, nutmeg, and salt.  Combine well.  In another bowl, beat eggs.  Add sweet potatoes and mix thoroughly.  Add sweet potato mixture to dry ingredients and mix just until moistened (mixture will be thick).  Fill muffin cups almost to the top.  Most recipes will tell you to only fill them to 2/3 or 3/4 full.  I like big muffins.  Top each muffin with about 1 t. of streusel topping.  Bake for 20 minutes or until pick inserted in center comes out clean.  Remove from oven, let stand in pan for 5 minutes, then remove to cooling rack.  Makes 24 muffins full of muffiny goodness.