Blogmas #16: Meatless Monday… Sweet Potato Cornbread Muffin

Hey my friends!

So the other day I had leftover mashed sweet potatoes. I am not a person that really enjoys eating leftovers. Don’t know why, I guess I’m just weird.

Anyhow, I wanted to do something fun with the sweet potatoes, so I thought about turning it into muffins. I then thought about how I can make sweet potatoes into muffin due to its consistency. So I them thought of making sweet potato cornbread muffins…vegan style.

Here’s what you need for mashed sweet potato:

  • 4 medium sweet potatoes
  • 1 tbsp Cinnamon powder
  • 1 tbsp nutmeg
  • 2 tbsp Plant based butter (loving the country crock plant based)
  • 1/2 cup almond milk

Here’s what you need for cornbread:

  • 1 cup Cornmeal
  • 1 cup Almond milk
  • 1 cup Flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup Plant based butter melted

Boil the sweet potatoes after you peel and cut into quarters. Once cooked and after draining the water, mash the potatoes, add the milk, butter, cinnamon and nutmeg. Whip until you get a fluffy consistency. Set aside. ..

Preheat oven to 425 degrees. In a separate bowl, add all the dry ingredients (cornmeal, flour, sugar, baking soda, baking powder and salt) and mix. Begin adding in the almond milk and melted butter. Mix well. Once you have completed mixing, begin adding in the mashed sweet potato. Mix well.

Add mixture to the muffin pan (make sure the pan is sprayed with coconut oil spray or use cupcake liners). Put the pan in the oven and bake for 20-25 minutes.

These muffins are great as a side dish to your Christmas dinner or perfect for Christmas brunch 😋.

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