What to do with leftover mashed sweet potatoes?

Good evening What's for Leftovers readers!  We have had a whirlwind weekend, traveling to visit Andy's family.  As always, we had a great time hanging out with all our loved ones.  Lucky for us, that side of Missouri got 6 to 8 inches of snow.  It was beautiful!  Hopefully it's the last snow of the season since it's officially Spring.  I am ready for flip flops and tank tops!  Since it was so chilly this weekend, we ate a lot of cozy, comfort foods.  For dinner on Friday, I prepared mashed sweet potatoes and acorn squash.  We ate all of it, except a cup and a half.  On Saturday morning, I took the leftovers and created muffins.  They were fabulous, very moist and flavorful.  In fact, I had to hide the two in the picture in the freezer to keep them from being eaten by all the little ones in the house. 

Sweet Potato Muffins
Ingredients:
1 1/2 Cups Mashed Sweet Potatoes
2 Eggs
1/2 Stick Butter- Softened
1/2 Cups White Sugar
1/4 Cup Brown Sugar
1 Tsp Cinnamon
1/2 Tsp Vanilla
1 TBSP Baking Powder
1 1/2 Cups Flour
Cinnamon and Sugar

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together sweet potatoes, eggs and butter until creamy and smooth.  Next, add white sugar, brown sugar, cinnamon, vanilla and baking powder.  Mix until smooth.
3. Slowly add flour, mixing it in as you pour.
4. Line muffin tins with paper liners.  Pour batter into muffin cups, filling them 3/4 of the way full.
5. Sprinkle the tops of the muffins with cinnamon and sugar.  Bake in the oven for 25 minutes.  Makes 12 to 18 muffins.