‘Tis the season of side dishes, and these Sweet Potato Corn Muffins are the perfect make-ahead addition to your holiday bread basket!
Sweet Potato Corn #Muffins are an easy make-ahead side dish for fall gatherings! #recipe
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I have shared quite a few side dishes over the past month or two, haven’t I? In fact, if you want a few ideas, you can just scroll down to the bottom of this post where I have included a many of my favorites!
In addition to comfort food, casseroles, and soups, this time of year gets my brain spinning with various new options to add to our holiday menus. These simple touches make a meal feel more special! But since I don’t make anything that requires a lot of time and effort, this easy muffin recipe is actually ideal for weeknight dinners, too. No need to save these little gems for a special occasion! Plus, they are packed with fall spices and flavors, and thanks to the sweet potatoes they stay nice and moist, unlike some other corn muffins.
- 1 can (29 ounces) sweet potatoes, drained
- 2 tablespoons sugar
- ½ tablespoon pumpkin pie spice
- 2 eggs
- 1 tablespoon vanilla extract
- 1 (16 ounce) package (or two 8.5-ounce packages) corn muffin mix
- ¾ cup milk