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Sweet Potato & Sugared Pecan Muffins

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“These muffins are moist and just sweet enough...To cook the sweet potatoes for the batter, bake them in a preheated 400* oven..about 45-55 minutes or microwave them on high for 10-12 minutes or until tender..remove the skin and mash..”
READY IN:
35mins
YIELD:
12 medium muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400*.
  2. Lightly butter 12 muffin cups or coat with nonstick spray or line with paper liners -- set aside.
  3. To make the TOPPING:.
  4. Stir the brown sugar and pecans together in a small bowl till blended.set aside.
  5. to make the BATTER:.
  6. In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt; stir until well blended.
  7. In a small bowl,, whisk together all at once and fold just until evenly moistened. Do not overmix.
  8. Divide the batter evely among the muffin cups. Sprinkle each muffin with 1 heaping teaspoon of the topping.
  9. Bake until a toothpick inserted in the center comes out clean -- 20-22 minutes.
  10. Cool on a wire rack before removing from the pan.

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