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.
Sweet Potato Pecan Muffins
Makes 24-32 muffins
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
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