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.
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You will love these other recipes that may become your Fall favorites too!
Okra Corn and Tomatoes
- 3-4 ears of corn
- 1 medium size tomato
- 10 okra pods
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup *fresh herbs of your choice: thyme, basil, marjoram
- 1 tsp garlic salt
- Salt and Pepper to taste
Chop tomato in 1/2 inch size cubes. Sprinkle lightly with salt and set aside.
Grill washed okra directly over a gas flame or use a grill pan or cast iron skillet on medium high heat. Char on all sides. Set aside to cool enough to handle.
Strip the corn off the cobs and add to a medium size skillet with the butter and olive oil. Then carefully 'milk' the cobs with the back of a knife and add to the corn. Sprinkle with garlic powder and some salt and pepper.
Chop the okra into 1/2-1/4 inch slices and add to the corn. Saute' for a total of 10 minutes.
Chop and add fresh herbs. Turn off the heat and add in the tomatoes and stir. Add