Best Sweet Potato Muffins With Maple Pecan Streusel Top Recipes
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
STREUSEL-PECAN SWEET POTATOES
A hint of spice and citrus make a buttery, streusel-topped sweet potato casserole extra special.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 2-quart casserole, mix half-and-half, boiling water and melted butter. Add 2 pouches potatoes and remaining potatoes ingredients; stir well.
- In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
- Bake uncovered 28 to 30 minutes or until topping is golden.
Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 12 g, TransFat 0 g
HASSELBACK SWEET POTATO WITH PECAN STREUSEL
Sweet potatoes come in different colors, from white to yellow to orange to orange-red. The darker the inside, the sweeter it is. I chose white because I was adding maple syrup and brown sugar, but any sweet potato will do.
Provided by Yoly
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 1
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
- Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
- Bake in the preheated oven until tender, 45 to 60 minutes.
- Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
- Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.
Nutrition Facts : Calories 910.5 calories, Carbohydrate 139.7 g, Cholesterol 71 mg, Fat 36.9 g, Fiber 15.5 g, Protein 9.8 g, SaturatedFat 17.9 g, Sodium 554.9 mg, Sugar 57 g
SWEET POTATO MUFFINS WITH MAPLE PECAN STREUSEL TOP
These are Richards favorite muffins, I only make them in the fall and winter months, not really sure why I don't make them more often i guess I think muffins are for the colder months. But hope you like these as much as we do. Just a note you can replace the wheat flour with barley, spelt, or oat flour,
Provided by Jean Romero
Categories Other Snacks
Time 40m
Number Of Ingredients 22
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.
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