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!
Christmas Cranberry Scones
- 3 1/2 cups AP flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 8 tbsp cold butter cut into small cubes
- 8 oz almond paste frozen and grated using the largest grate holes
- 1 cup buttermilk you can also use a buttermilk powder substitute
- 1 tsp almond extract
- 1 cup fresh cranberries mash half of them (1/2 cup)
- 1 egg
- 1 egg beaten with a little water for egg wash on top *not needed if you are doing the'tear and form'
Preheat oven to 400F
Line a balking sheet with parchment
In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt.
Using a pastry cutter, cut the butter into the flour mixture until it resembles a course mixture and the butter is the size of a pea.
In a large measuring cup combine the buttermilk, almond extract and egg and whisk together.
Add the wet ingredients to the flour mixture and fold together. Do not over mix.
Turn the dough into a floured surface and knead gently. Fold the dough over onto itself using 2 folds about 3 times. The dough should still look a little rough.
Press dough out to 3/4 inch think. At this point you can use a biscuit cutter or you can do what I did and just tear off the size fo scones you want and gently shape them into rounds or whatever shape you like. I didn't use an egg wash for this 'tear and form' technique. I would recommend it however if you are using a biscuit cutter.
Place onto the baking sheet about 2 inches apart. You may need to do 2 batches.
Sprinkle the scones with the almonds and turbinado sugar. The sugar gives the scones that crunch on top.
Bake for about 20 minutes or until they are a little golden brown on top.
Let cool on a wire rack.
This recipe was inspired by Tricia from savingdesdessert.com