Thanksgiving Leftovers: Take Two

So, the next thing that I had to knock off of my leftovers list this morning was Sweet Potato Casserole. Honestly.....there's only so much that you can do with mashed sweet potatoes. To say that I needed a creative "jolt" on this one was an understatement. So, I went to good 'ole Google and searched for something different. 

Breakfast Sausage & Sweet Potato Muffins? I'd say that's different enough! It kind of reminded me of those sausage pancake muffins that I made back at Kidsburg but so much better! They're subtly sweet and the added crumbled sausage and oatmeal make these muffins hearty. (To be clear: It only took one to fill me up.) AND, they still tasted like Thanksgiving! Double bonus. :) 

The muffins take almost no time to throw together, so it would be easy to make them before church tomorrow! 

Happy eating,

~HB~
Breakfast Sausage & Sweet Potato Breakfast Muffins (adapted from Taste of Home)
 

• 3/4 cup sugar
• 3/4 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1-1/2 teaspoons ground allspice
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup leftover mashed sweet potatoes
• 2 eggs
• 1/4 cup butter, melted
• 1/4 cup canola oil
• 1/4 cup maple syrup 
• 1 pound bulk pork sausage, cooked and drained 

In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda.

In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup.

Stir into dry ingredients just until moistened.

Fold in sausage.

Fill greased or paper-lined muffin cups three-fourths full.

 Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.