SWEET POTATO MUFFINS WITH PECAN STREUSEL
Delicious, fragrant muffins packed with the wholesome goodness of sweet potatoes and pecans.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
- Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
- Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
- Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 30.6 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 205.3 mg, Sugar 14.7 g
CANDIED PECAN SWEET POTATO MUFFINS
Sweet potatoes provide a flavorful addition to these warm nutty muffins made using Gold Medal® all-purpose flour - a tasty bread recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
- In large bowl, mix flour, sugar, baking powder, baking soda, orange peel, ginger, salt and nutmeg. Stir in mashed sweet potatoes, butter, vanilla and egg. Divide batter among muffin cups. Sprinkle evenly with pecans.
- Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 220, Carbohydrate 37 g, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg
CANDIED SWEET POTATOES WITH PECANS
This is my favorite style of a Thanksgiving or Christmas time sweet potato side dish, since I'm not really a big fan of whipped sweet potatoes with marshmallow toppings. This is a very sweet dish (candied) but more to my liking. The spice and pecans add a whole new level of taste and texture.
Provided by Stiritup
Categories Side Dish Vegetables Sweet Potatoes
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
- Bake potatoes in the preheated oven until you can easily pierce them halfway through with a sharp knife, about 1 1/2 hours. Remove from the oven and allow to cool until easily handled, at least 20 minutes. Leave the oven on.
- Meanwhile, mix brown sugar, 1/2 cup butter, pecans, and pumpkin pie spice for topping in a bowl until thoroughly combined.
- Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.
- Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Spread potato slices in a single layer in the dish and spoon a bit of topping over each slice. Add remaining potato slices in a second layer and sprinkle with remaining topping.
- Bake, uncovered, in the preheated oven until bubbly and browned, about 20 minutes. Use a serving spoon to dish this out, making sure to get to some of the sauce from the bottom for each serving.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.3 g, Cholesterol 22 mg, Fat 12 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 89.6 mg, Sugar 24.4 g
SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
- Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
- In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
- Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
- To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
- In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
- Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
- Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.
CANDIED SWEET POTATOES WITH PECANS
This nice old-fashioned side dish is perfect for the holidays and easily down-sized for two, it's a dish that can be made often to complement any meal. The touch of pineapple juice adds a nice flavor.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain. , When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish. , In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter. , Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.
Nutrition Facts : Calories 385 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 71g carbohydrate (45g sugars, Fiber 6g fiber), Protein 4g protein.
MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS
This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
Categories Thanksgiving Side Sweet Potato/Yam Bon Appétit Food Processor Nut Bake Vegetarian Kid-Friendly Pecan Fall Maple Syrup Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield 12-14 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
- Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
- Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
- Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.
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CANDIED SWEET POTATOES WITH PECANS - SOUTHERN BITE
From southernbite.com
5/5 (7)Category Side DishCuisine AmericanTotal Time 1 hr 15 mins
- Wash and peel the sweet potatoes. Slice them into 1/4 inch slices and place them in the baking dish.
- In a medium-sized pot, combine the butter, brown sugar, cinnamon, ginger, and salt. Heat over medium until just boiling. Remove from the heat and pour over the sweet potatoes. Cover the dish with aluminum foil and bake for 45 minutes or until the sweet potatoes are tender.
SWEET POTATO MUFFINS | GOOD IN THE SIMPLE
From goodinthesimple.com
4.8/5 (234)Total Time 1 hr 30 minsCategory BreakfastCalories 169 per serving
- To prep the sweet potatoes (this can be done a day or so ahead if you want to break up the muffin-making process): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 degrees for approximately 45 minutes, or until the inside is soft when poked with a fork. Remove and let cool. When the potatoes are cool, peel off the skin and mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.
- To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.
- Pour into muffin tins/cups. If using flaxseed, sprinkle on top of the muffins. Bake at 325 for approximately 30 minutes.
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