Sweetpotato Muffins with Candied Pecan Topping

The sweetpotato muffins taste like fall - cozy, warm, and subtly sweet. They are great for a chilly morning with a warm cup of coffee and a good book!

Since sweetpotatoes are naturally sweet, we only used less than 1 cup of brown sugar and a little maple syrup to sweeten the muffins. The pecan topping gives it a delectable crunchy candied taste. If you’re sensitive to sugar or allergic to nuts, this recipe is just as tasty without the topping.

TIPS - It’s helpful if the yogurt and eggs are at room temperature. To get to 1 1/4 cups of mashed sweetpotatoes, bake 3 medium sweetpotatoes on 400 degrees for 1 hour. Once cooled, peel the sweetpotatoes, discard the peeling, and mash the sweetpotatoes with a potato masher. You can also blend the sweetpotatoes in a food processor for an even creamier mash. Also allow this mash to get to room temperature before combining the ingredients for best results.

Ingredients

• 2-3 medium Farm Pak sweetpotatoes, baked, peeled, and mashed to about 1 1/4 cups

• 1 3/4 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 2 teaspoon cinnamon

• 1 teaspoon nutmeg

• 1/2 teaspoon salt

• 1/2 cup light brown sugar

• 1 tablespoon pure maple syrup

• 1/2 cup melted refined coconut oil or melted butter

• 2 large eggs

• 1/2 cup whole milk Greek yogurt

For Candied Pecan Topping:

• 1/2 cup chopped pecans

• 1/3 cup brown sugar

• 1 teaspoon cinnamon

• 3 tablespoons melted salted butter

• Dash of salt

Directions

1. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Set aside.

2. In a separate bowl, whisk together the melted coconut oil, brown sugar, eggs, Greek yogurt, and maple syrup. Add in the mashed sweetpotatoes and stir until mixed together.

3. While your oven preheats to 375 degrees, add the wet ingredients to the dry ingredients and stir to combine, ensuring there are no clumps but not overmixing. Cover the bowl with a dishcloth and set aside to rest for 15-20 minutes.

4. Make the topping. Combine the pecans, brown sugar, butter, cinnamon, and salt in a bowl.

5. Line a 12-count muffin pan with muffin cups. Scoop a dollop of muffin batter into each cup until all of the mix has been evenly distributed among the 12 cups.

6. Add the topping by spooning and gently pressing the pecan mixture onto each cup of batter.

7. Bake in the oven for 18-20 minutes or until a a toothpick is inserted into a muffin and comes out clean.

8. Allow to cool for 5-10 minutes and enjoy!

These muffins can be left out at room temperature for a day or two, or refrigerate up to one week or freeze for up to 3 months. We left them in the refrigerator and pulled one out each morning, microwaved for 20 seconds, and enjoyed over breakfast with a side of yogurt. Highly recommend this option!