Sweet Potato Muffins

I got this recipe from Suttons Daze on YouTube.  She used freeze-dried sweet potatoes, which I don't buy.  I wanted to use a jar of what I had canned. That involved tweaking her recipe a tiny bit to account for the added moisture.  I also messed with the pecan topping.  She didn't say how many it made, so I cut it in half.  I suspected it was a dozen.  Didn't want to find out it was two dozen.  I did, in fact, get six from my new version.

This isn't going to use a full 15 oz can of sweet potatoes.  I froze the leftover purée to add the next time I make a casserole or soup with some.  The 15 oz would come up short for the original recipe.  I would rather have leftovers than not enough.

Muffins

1 C flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tb (1/4 C + 2 Tb) packed brown sugar
1 tsp cinnamon 
1/2 tsp nutmeg
*2/3 C mashed sweet potato, either canned and well drained or roasted
1/4 C unsalted butter, melted and cooled
1 egg, room temperature 
2 Tb sour cream or Greek yogurt

Streusel

1/4 C pecans, lightly toasted and chopped
2 Tb brown sugar
1/2 tsp cinnamon 
dash of salt
1 Tb softened butter
1 Tb rolled or quick oats
1 Tb flour

1.  Preheat oven to 400º.  If not using silicone muffin cups, pan spray or line a muffin tin for a yield of 6.

2.  In a bowl, combine flour, baking powder, baking soda, salt, brown sugar, cinnamon, and nutmeg.  In a separate container, beat together sweet potato, butter, egg, and sour cream.  In a third small bowl, mash together streusel ingredients into a chunky paste.

3.  Stir together wet and dry muffin ingredients.  Combine only until no large patches of flour remain.  Do not overmix.  The batter will be thick.

4.  Fill muffin cups 2/3 full.  Top with pecan goo.

5.  Bake 5 minutes at 400º, then turn down oven to 350º and bake an additional 18 minutes, or until a toothpick comes up clean.  The high temperature to start is so they puff up, but the middle won't bake properly before the outside burns unless you reduce the heat.  It's important not to forget to turn down the oven.

6.  Once cool enough to handle, turn out onto a cooling rack.  Stores room temperature for 3 days, fridge up to 7, and in the freezer for longer storage.

Makes 6

Difficulty rating  :)