Sweet Potato Maple Pecan Muffins Recipes

SWEET POTATO MAPLE PECAN MUFFINS

Steps:

• 1. pre heat oven to 350.
• 2. with a hand mixer (or by hand) mix together sweet potatoes, sugars & eggs.
• 3. add in the maple syrup & oil.
• 4. in a separate bowl sift the flour and add the baking powder, baking soda, cinnamon, salt & chia or flax ( optional)
• 5. slowly start incorporating the dry ingredients into the wet ingredients with a spatula, add in the chopped pecans.
• 6. and pour into paper lined or buttered muffin cups, bake for about 15 to 20 mins, or until toothpick comes out clean, depends on your oven, let cool and enjoy!

SWEET POTATO MUFFINS WITH PECAN STREUSEL

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.

DELICIOUS SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

ROASTED SWEET POTATOES WITH PECANS AND SPICED MAPLE SAUCE

Steps:

• Heat oven to 450 degrees F and arrange rack in the middle.
• While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
• Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

MAPLE PECAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix dry ingredients (except pecans) in large mixing bowl.
• Beat together egg, maple syrup, milk, butter and vanilla.
• Stir into dry mixture just until moistened. Stir in pecans.
• Spoon batter into greased muffin pans.
• Sprinkle cinnamon sugar lightly on top of muffins before baking.
• Bake 15-20 minutes or until golden brown.
• Makes 12 muffins.

3-INGREDIENT SWEET POTATO CASSEROLE WITH MAPLE PECANS

Steps:

• Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
• Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
• Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
• Coarsely chop pecans and sprinkle evenly over potato mixture.
• Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.
• Do Ahead
• Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.

SWEET POTATO MUFFINS WITH MAPLE PECAN STREUSEL TOP

Steps:

• 1. Prepare streusel, preheat the oven to 375*, and grease muffin cup pans ( you will have to use two pans)
• 2. PREPARATION FOR STREUSEL Combine flour, sugar, baking powder, salt and pecans. Add butter and maple extract. Stir until combined.
• 3. For the pureed potato, bake the sweet potato in the oven until very soft, skin and puree in a food processor
• 4. Combine flour,cornstarch, baking powder, salt, and allspice in a small bowl,
• 5. In a large bowl, cream butter and honey, add eggs, maple syrup and vanilla. Whisk in milk and sweet potatoes.
• 6. Whisk dry ingredients into wet ingredients until just combined. Spoon into greased muffin pan, top with streusel topping.
• 7. Bake at 375* for 20 to 25 minutes or until muffin test done with a tooth pick.

MAPLE PECAN-GLAZED SWEET POTATOES

Steps:

• In small bowl, combine 2 tablespoons of the apple juice and cornstarch; mix well. Set aside.
• In large nonstick skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well. Bring to a boil. Add potatoes; stir to coat well. Return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender.
• Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened. Spoon into serving bowl. Sprinkle with pecans.

MAPLE GLAZED SWEET POTATOES WITH PECAN TOPPING

Steps:

• Set oven to 400 degrees F.
• Butter a 13 x 9-inch baking dish.
• In a large pot bring water with about 1 tablespoon salt to a full boil.
• Add in sweet potatoes and bring back to a boil; simmer/blanch for about 5 minutes (no more than 5 minutes at a boil); drain and rinse under COLD water; pat dry slightly with paper towels.
• Arrange the potatoes in the buttered dish, overlapping slighty.
• Sprinkle with about 1/2 - 1 teaspoon salt.
• Pour the maple syrup over potatoes in the dish.
• Dot with about 6 tablespoons butter.
• Cover with foil, and bake until the potatoes are ALMOST tender (about 25-30 minutes).
• In a small bowl or cup mix the flour and brown sugar together.
• Add in 7 tablespoons butter; rub together with fingers until mixture resembles coarse crumbs; mix in pecans.
• Remove the dish from oven and sprinkle the pecan mixture over over the potatoes.
• Return to oven (uncovered) to bake for another 20 minutes.