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!
Coconut Custard
Instructions
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Ingredients
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean with seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tbsps cornstarch
2 tsp coconut rum
1/2 tsp vanilla extract3/4 very cold heavy cream
Combine whole milk and coconut milk with vanilla bean seeds in a medium saucepan and bring to a simmer over low heat.
Whisk together the yolks, sugar and cornstarch in a large bowl.
Slowly whisk the warm milk into the egg mixture, a little at first to temper, then after adding the rest return the mixture to the pot and bring to a boil whisking constantly until thickened. Scrape the mixture into a bowl and whisk in rum and vanilla extract.
Let cool to room temp then cover and refrigerate at least 2 hours.
After the custard mixture has gotten cold, scrape into a mixer bowl with whisk attachment and add the cream.
Whose until soft peaks form.
Put into an airtight container and refrigerate until ready to use.
