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Sweet Potato Pecan Muffins

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Sweet potatoes are a southern seasonal favorite. This food is often found in holiday desserts during the fall and winter. Sweet potato can be substituted for pumpkin in recipes for a new twist onto old favorites. Check local farmers markets for sweet potato during the late summer and fall.

Pecans are also common ingredients for holiday foods in the south. The nuts can be grown in north Texas, and greatly compliment a variety of desserts and dishes. Pecan groves in the region can be used to supply home kitchens throughout the holiday season, or throughout the entire year.

Local Resources:

Shopping local: How, where, and when to attend farmers' markets

Durham Eliis Pecans

Vending Nut Company

Sweet Potato Pecan Muffins

Makes 24-32 muffins

Ingredients:

1 ½ cup olive oil

1 cup cooked sweet potato

2 cup sugar (This item is available as Fair Trade)

4 eggs (For vegan option: substitute 2 ripe mashed bananas)

3 cups whole wheat flour (Choose organic)

2 tsp aluminum free baking soda

2 tsp baking powder

1 ½ tsp cinnamon

1 tsp sea salt

12 oz pecans, finely chopped

Directions:

First, cook the sweet potato. This can be done a day or more before making the muffins.

Simply place the sweet potato on a dish and bake at 350 for 30-45 minutes or until tender through the center.

Carefully check for tenderness with a knife after 30 minutes.

Combine oil, sweet potato, sugar, eggs

In another bowl combine flour, baking soda, baking powder, spice, salt

Slowly combine wet and dry ingredients

Stir until combined

Add pecans, toss till evenly mixed

Grease muffin tins with olive oil

Fill each muffin cup ½ full

Bake at 400, for 10-15 minutes, till fork comes out clean

Recipe taken from pastrywiz.com and modified

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