Sweet Potato Muffins {Beans & Cornbread Copycat}
Prep time
Cook time
Total time
Sweetened tender cornbread combined with roasted sweet potato and spices make these mini sweet potato muffins a pretty close match to the original.
Serves: 42
  • 1 c. cornmeal mix
  • ½ c. sugar
  • 1 tsp. pumpkin pie spice
  • 3 eggs
  • 1 c. roasted, mashed sweet potatoes
  • ½ c. sour cream
  • 6 T. butter, melted
  • 2 T. honey
  1. Preheat oven to 425 degrees.
  2. Line mini muffin pans with muffin liners
  3. In a medium bowl, combine cornmeal mix, sugar and pumpkin pie spice.
  4. In a separate bowl, combine sweet potatoes, eggs, sour cream, butter and honey.
  5. Add the sweet potato mixture gently to the cornmeal mixture, stirring just until moistened.
  6. Bake for 8 minutes or until an inserted toothpick comes out clean.
  7. Serve immediately. Say Grace and enjoy!
Recipe by Say Grace at https://saygraceblog.com/sweet-potato-muffins/