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!
Seared Salmon with Snap Pea Puree'
- 4 portions Salmon fillets
- 4 boiled eggs (optional)
- 1/2 lb sugar snap peas
- 1 tbsp sesame oil
- 4 tsp honey
- 1 tbsp olive oil
- 1 clove garlic
- ½ cup chicken broth
- Salt and Pepper to taste
Prep the salmon by rinsing and drying of the fish.
Salt and pepper the fish on both sides. Then coat each fillet with 1 tsp of the honey, and a drizzle of sesame oil.
Prepare the Peas
Take off any strings from the peas. Heat a medium skillet on medium high heat with olive oil. Add peas. Smash garlic clove and add to peas. Cook for only 2- 3 minutes. Add to a blender with chicken broth. (don't forget the garlic clove) Blend until very smooth. If the puree' is too thick add a little water at a time until the puree pours easily. Set aside.
Use the same pan, heat to a medium heat and add the sesame oil. When the oil is shimmering in the pan, add fillets flat side down. Cook for 5 minutes on each side. A nice caramelized crust should form on both sides.
Pour a shallow amount of puree onto dish. Place salmon on top.
If using eggs, cut into quarters and add to plate.
Garnish as desired.