Family feasts and celebrations usually feature the bounty of the season.  While the feast is a great opportunity to dine well, the re-connection with the family is the truly satisfying feeling we should have as we push away from the table.  Of course, as we push away from the table and watch football or enjoy other entertainment, there is a looming question. What are we going to do with these left-overs?  The turkey and ham are easy; sandwich time! But other foods are challenging to re-purpose.  Sweet potatoes are not a dish best served cold! But we have it figured out here at Honey Run.  Sweet potato muffins!  Mattie and I started putting these on the breakfast trays recently and we have received numerous requests for the recipe.  So please enjoy these very moist and surprising muffins.

SWEET POTATO MUFFINS

Yields 2 dozen

• 2 c. self-rising flour
• 2 c. sugar
• 2 tsp. cinnamon
• 1 egg
• 1 pinch salt
• 2 c. cold mashed sweet potatoes
• 1 c. canola oil

Preheat and oven to 375 degrees

1. Lightly grease 2 muffin tins
2. Mix together the sugar and oil
3. Add the egg, sweet potatoes, salt and cinnamon and combine
4. Slowly incorporate the flour until a loose batter is formed
5. Scoop the batter into the tins and bake for approximately 15 minutes

GLAZE

• 1 c. powdered sugar
• 21/2 Tbsp milk
• 1 ½ tsp. melted butter
• 1 tsp. vanilla
• ½ tsp. cinnamon

Combine all ingredients together