There are generally two things that will drive us to make muffins: 1) We have company over and we need a nice breakfast; or 2) We have oddball ingredients we need to use up. The beauty of these Holiday Cranberry Sweet Potato Muffins is that they fill the bill on both counts. They’re pretty, delicious, and they help you use up those leftover sweet potatoes, carrots, and cranberry sauce.
First, a note – You’ll want to use a sauce-style cranberry sauce for this recipe (i.e. not the jellied cranberry sauce from a can that keeps its can shape). Also, these muffins are adapted from Good + Simple’s sweet potato muffins, and if you just want a simple muffin, that’s a good one.
Here’s what the unbaked cranberry sweet potato muffins look like with just the first layer of batter topped with cranberry sauce:
Then you add one more layer of batter, bake them, and voila – Instant breakfast! (And you’ve cleaned those extra sweet potatoes, carrots, and cranberry sauce from your refrigerator!). Enjoy these sweet potato muffins warm or at room temperature.
Holiday Cranberry Sweet Potato Muffins
Tasty sweet potato muffins with a surprise swath of cranberry sauce.
- 2 large cooked and peeled sweet potatoes
- 1 ripe banana
- 1 large carrot, peeled and grated
- 1 tbsp. grated orange rind
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 tsp. vanilla
- 1 cup cranberry sauce
Puree the sweet potatoes and banana in a food processor. You should have a total of three cups of mixture. If you are short, add more sweet potato or banana to get to three cups. Mix in the grated carrot and orange rind and set mixture aside.
In a small mixing bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. In a separate mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the sweet potato-banana mixture.
Set muffin papers into muffin tins to make 24 muffins. Put a rounded tablespoonful of batter in each muffin paper. For each muffin, add a rounded teaspoonful of cranberry sauce on top. Then layer another tablespoonful of batter on top of the cranberry sauce.
Bake muffins at 325 degrees for 35 minutes until golden brown and fully set.
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Want more great muffins for using up leftovers? You’re going to love these Butternut Squash Muffins with Mulling Spices.