Candied Yam Muffins with Maple Glazed Pecans

By: Giselle Raymond, Culinary Curator

October 18, 2018
6 jumbo or 12 regular
2 hr
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Ingredients

1 cup prepared recipe or leftovers of Candied Yams
For the Muffins
1 1/2 cups AP flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 large eggs
1/3 cup sour cream
1 cup sweet potato puree or mash
1 cup dice candied yams ( 1/2 cup for inside and 1/2 for top of muffins )
3/4 cup vegetable oil
1 cup dark brown sugar
1 tsp vanilla extract
For the Candied Yams
1 medium sweet potato
6 tbsp butter
3/4 cup granulated sugar
A pinch of salt
For the Maple Glazed Pecans
1 cup whole pecans
1/4 cup granulated sugar
4 tbsp pure maple syrup
3 tbsp butter
A dash of salt
For the Streusel Topping
1/2 cup AP flour
1/2 tsp cinnamon
3 tbsp brown sugar
3 tbsp granulated sugar
5 tbsp butter
Pinch of salt

Directions

Step 1: For Candied Yams
Step 2: Peel and slice 1 medium size sweet potato
Step 3: To a heavy bottom skillet add the butter on medium high heat. After the butter melts, add the sweet potato slices in flat.
Step 4: Add the sugar. make sure that all of the slices are coated in the butter and the sugar. Add a dash of salt.
Step 5: Cook uncovered and stir occasionally and cook until the potatoes are done. Let cool or make the day before you make your muffins. Dice them and then set aside to make the glazed pecans.
Step 6: For the Maple Glazed Pecans
Step 7: Melt the butter, sugar, maple syrup and a dash of salt in a pan on medium high heat. Add in the pecans and stir for about 5 minutes. turn the heat down. You don’t want the nuts to get dark brown. The syrup should be thick and nuts are coated well.
Step 8: Remove the nuts from the pan with a fork and place on a plate or rack to cool.
Step 9: For the Streusel Topping
Step 10: Combine all ingredients together in a bowl mixing with your hands until it comes together in a crumble. Set aside.
Step 11: For the Muffins
Step 12: Preheat oven 350F
Step 13: Prepare muffin tins by adding baking papers or greasing each well.
Step 14: In a mixer bowl, beat eggs with sour cream, oil, and sweet potato puree or mash
Step 15: Add in brown sugar and vanilla and mix until just combined.
Step 16: Fold in the diced candied yams.
Step 17: Scoop batter into the prepared muffin tin.
Step 18: Sprinkle generously with streusel topping. Place reserved diced candied yams and pecans on top making sure to press them into the batter but being able to see them. They will rise out of the muffin when they bake.
Step 19: Bake for about 18-20 minutes until a toothpick comes clean.
Step 20: Enjoy!

One of my top ten favorite foods are anything made with sweet potatoes! Specifically Candied Yams. I’v experimenting with ways to use leftover Candied Yams. And yes there’s always some leftover since I make sure to make more than enough. I like them for breakfast with some really good coffee.

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. This WILL be your next favorite muffin to make all year long.

The perfect thing to serve for breakfast morning after Thanksgiving.