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!
Daddy's Favorite Coconut Cake
Recipe Notes
FOR THE CAKE
INGREDIENTS
4 large eggs
1 cup milk
2 teaspoons vanilla extract
1 teaspoon coconut extract and 2 tbsp coconut rum (optional)
2 Tablespoons vegetable oil
2 1/2 cups cake flour
1 1/2 cups granulated sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/2 sticks unsalted butter, softened at room temp(do not soften in the microwave)
*If it becomes too soft, just refrigerate for 5 minutes
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour two 8 inch pans.
This recipe uses the Reverse Creaming Method mentioned above. Watch video link there.
In a bowl, combine eggs, milk, coconut flavor, rum, and vegetable oil.
In the bowl of your mixer, combine flour, sugar, salt, and baking powder.
Whisk the dry ingredients for 30 seconds to combine.
With your mixer on low to medium speed, slowly add the pieces of butter, a few pieces at a time. Beat until the dry ingredients are moistened by the butter and look like crumbly coarse sand. Scrape the sides and bottom of the bowl to make sure there is no dry flour.
SLOWLY with the mixer on low speed add approximately 1/2 of the egg mixture to the dry ingredients increasing to medium speed for 1 1/2 minutes, the batter will be thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition.
Scope the batter into the pans evenly. You can also use a scale to be precise for even layers.
Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pans 10 minutes then turn out.
FOR THE ERMINE FROSTING
Ingredients
5 tablespoons all-purpose flour
1 cup whole milk
pinch salt
1 teaspoon vanilla extract
1 cup unsalted butter, room temperature (do not microwave)
1 cup granulated sugar
Directions
In a small saucepan, whisk together flour, milk, and salt. Bring to a boil over medium heat, whisking constantly.
Continue cooking for 1-2 minutes, until mixture is very thick. If small lumps develop, whisk vigorously until smooth. Remove from heat and whisk in vanilla extract. Transfer to a small bowl.
Press a piece of plastic wrap directly onto the mixture’s surface to prevent a skin from forming. Set aside to cool completely in the fridge.
In the stand mixer mixer with the paddle attachment, cream butter and sugar for about 5 minutes on medium-high speed until light, and fluffy.
Gradually beat cooled flour mixture into the creamed butter and sugar a few tablespoons at a time. Icing will begin to lighten.
Gently scrape bowl and beat until mixture is fluffy and resembles whipped cream.
This will take about 3 - 5 minutes.
Use as desired.
Enjoy!
