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Big Momma's Sweet Potato Muffins

Are you looking for something to do with leftover baked sweet potatoes?  Here is a recipe that I adapted from one online.  I don’t put the pecans in when I am making some for my two-year-old grandson because we are very cautious about giving him nuts at his age.



3 large eggs, beaten
⅓ cup sour cream
¾ cup vegetable oil
1 cup baked sweet potato mash (I used two medium baked sweet potatoes.  If you don’t have leftover potatoes, used canned but not the sweetened ones.)
1 cup packed light brown sugar
1 teaspoon vanilla
1 ½ cups self-rising flour
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup of chopped pecans (optional)

For the Streusel Topping:
3 tablespoons unsalted butter, softened
¼ cup finely chopped pecans (optional)
¼ cup all-purpose flour
1 tablespoon cinnamon
3 tablespoons granulated sugar



Preheat oven to 350 degrees. Place 12 muffin cups in muffin tin. 

In a large bowl, with hand mixer, puree the sweet potatoes.  Add eggs, sour cream, oil, brown sugar, vanilla, cinnamon, nutmeg, and ginger.  Mix well.  Slowly, add in flour, mixing as you go until well mixed.  Using a spoon, fold in the pecans.  Spoon batter into muffin cups.  In small bowl, mix all ingredients for topping.  I use my fingers, but you can use a spoon if you prefer.  Sprinkle a small amount on top of each muffin.  Bake for 22-28 minutes or until toothpick inserted in middle comes out nearly clean, as these muffins will be very moist.  Great with coffee.


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