This was a great way to use leftover sweet potatoes. We love both sweet potatoes and cornbread and this is a match made in heaven.We also used 3 cups of sweet potatoes.We made mini muffins as well as regular size(we got exactly 2 pans of each out of this recipe). For an added touch, my daughter(3)pushed a mini marshmallow into each mini muffin before baking and they toasted up beautifully. I baked our mini's for 8 minutes and the regular ones 16 min with great results. I think a touch of brown sugar or honey would be good because they are a little less sweet than I prefer my cornbread muffins, but we still really enjoyed these.I added some flaxseed meal and reduced the oil and they turned out great. This is an awesome recipe to go wild with - next time I might even add some leftover crushed pineapple. Definitely a keeper. Thanks, Lori

Reviewed On: Jun. 12, 2008