One of my top ten favorite foods are anything made with sweet potatoes! Specifically Candied Yams. So naturally, these Candied Sweet Potato (Yam) Muffins came to my mind. I’ve been experimenting with ways to use leftover Candied Yams. And yes there’s always some leftover since I make sure to always make more than enough. This recipe includes an easy southern stovetop recipe for Candied Yams. I like them for breakfast with my coffee and Homemade Pumpkin Spice Creamer. #candiedyams, #sweetpotatoes, #breakfastmuffins.
So instead of just making a sweet potato muffin, I diced up some of the leftover candied yams in addition to some sweet potato puree. You will not miss that sweet potato flavor in these muffins I guarantee!
I couldn’t stop there so I added some maple glazed pecans and a streusel on top. These muffins are moist and full of autumn flavor. This WILL be your next favorite muffin to make all year long.
If you really want to “WOW” them and put some extra sumpthin’ sumpthin’ on ’em, drizzle on this Espresso Glaze I used on my Dirty Chai Muffins. OMG! It’s well worth the effort. Who says Fall can’t be as decadent as Christmas. What a great thing to serve for Thanksgiving breakfast or the morning after. Make these instead of a Coffee Cake.
What’s the difference between Yams and Sweet Potatoes anyway?
Yams tend to be pointier and shorter with the flesh being white and firm, while sweet potatoes have a more round tubular shape with an orange color. So why do we call them Candied Yams if they’re sweet potatoes? It’s a kind of a mystery mess as to who called what first. Yams are popular in Africa and made it to America during the slave trade. That’s why it is considered a southern staple and probably why the term ‘yam’ was used for sweet potatoes.
<a data-pin-do=”embedPin” href=”https://www.pinterest.com/pin/708191110135065435/”></a>
You will love these other recipes that may become your Fall favorites too!
Passion Fruit Curd
- 8 large egg yolks
- 1/2 cup passion fruit juice can use from frozen
- 1 cup sugar
- 1/8 tsp salt
- 1 1/4 cups cold butter cut into small cubes 10 tbps
Combine yolks, passion fruit juice, and sugar in a heavy-bottom saucepan then whisk to combine.
Cook over medium-high heat, stirring constantly with a wooden spoon. Make sure to scrape the sides of the pan until the mixture is thick enough to coat the back of a spoon about 8 to 10 minutes. Using a thermometer, when the mixture gets to 160 degrees remove the saucepan from heat.
Add the salt and butter, one piece at a time, stirring until smooth. Strain the curd through a fine sieve into a medium bowl.
Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
Refrigerate until chilled and set, at least 1 hour to several hours.
Makes almost 2 cups