Sweet Potato and Sugared Pecan Muffins

One of the best ways to repurpose leftover sweet potatoes, winter squash, apples, carrots, and so forth is to use them in muffins. These muffins are a decadent example and are superb for breakfast or as an accompaniment to a seasonal dinner menu.

From Muffins from A to Z

• 1/4 c. packed dark brown sugar
• 1/4 c. chopped pecans
• 2 1/2 c. flour (I use half white whole wheat)
• 1/3 c. packed dark brown sugar
• 2 t. baking powder
• 1 t. baking soda
• 1/2 t. salt
• 1 c. mashed, cooked sweet potatoes (about 2 medium potatoes)
• 1 1/3 c. buttermilk (can substitute plain yogurt)
• 1/4 c. unsalted butter, melted
• 2 large eggs

1. Preheat oven to 400 degrees. Lightly butter 12 muffin cups or coat with nonstick spray.
2. To make topping: stir the 1/4 c. brown sugar and pecans together in a small bowl until blended.
3. To make the batter: in a large bowl, combine flour, 1/3 c. brown sugar, baking powder, baking soda, and salt; stir until well blended. In a small bowl, shisk together the sweet potatoes, buttermilk, melted butter and eggs. Add to the dry ingredients all at once and fold just until evenly moistened. Do not overmix.
4. Divide batter evenly among muffin cups. Sprinkle each muffin with 1 heaping teaspoon of the topping. Bake until a toothpick inserted in the centers comes out clean, 20 to 22 minutes. Cool on a wire rack before removing from the pan.

Makes 12 muffins (these do not freeze as well as others because of the topping--it tends to fall off)