Thanksgiving Leftover Sweet Potato Muffins - cooking recipe

Ingredients

1 1/2 cups cooked sweet potatoes, from a casserole
1 (7 1/2 ounce) package cornbread mix
1/2 cup milk (or substitute 1/4 cup heavy cream)
1 egg
1/4 cup vegetable oil

Preparation

Preheat oven to 400 degrees.
Combine sweet potato casserole, egg, milk and cornbread mix.
Let sit in bowl.
Oil muffin pans and place in preheated oven for about 5 minutes.
Remove muffin pan from oven and pour oil into batter.
Stir in oil really well.
Pour batter into muffin pan filling each one 1/2 of the way full.
Bake for about 15-20 minutes.
Enjoy.