Sweet Potato Muffins With Pecan Streusel Recipes

SWEET POTATO CASSEROLE WITH PECAN STREUSEL

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position.
• Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
• Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
• In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
• Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
• Make-Ahead Instructions: You can assemble and refrigerate the casserole up to 2 days ahead of time.
• Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.

HASSELBACK SWEET POTATO WITH PECAN STREUSEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
• Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
• Bake in the preheated oven until tender, 45 to 60 minutes.
• Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
• Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.

SWEET POTATO MUFFINS WITH PECAN STREUSEL

Steps:

• Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
• Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
• Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
• Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.

SWEET POTATO MUFFINS WITH MAPLE PECAN STREUSEL TOP

Steps:

• 1. Prepare streusel, preheat the oven to 375*, and grease muffin cup pans ( you will have to use two pans)
• 2. PREPARATION FOR STREUSEL Combine flour, sugar, baking powder, salt and pecans. Add butter and maple extract. Stir until combined.
• 3. For the pureed potato, bake the sweet potato in the oven until very soft, skin and puree in a food processor
• 4. Combine flour,cornstarch, baking powder, salt, and allspice in a small bowl,
• 5. In a large bowl, cream butter and honey, add eggs, maple syrup and vanilla. Whisk in milk and sweet potatoes.
• 6. Whisk dry ingredients into wet ingredients until just combined. Spoon into greased muffin pan, top with streusel topping.
• 7. Bake at 375* for 20 to 25 minutes or until muffin test done with a tooth pick.

PECAN SWEET POTATO COFFEE CAKE

Steps:

• Prep: Preheat oven to 350°F. Line a 7x11 inch baking pan with baking parchment.
• Beat wet ingredients: In a large bowl, beat the butter and both sugars with an electric mixer until creamy, about 5 minutes. Add the eggs and continue beating until light in color and foamy. Stir in the maple syrup and sweet potato purée.
• Make batter: Sift the remaining cake ingredients into the bowl and stir everything into a dense batter. Pour the batter into the prepared baking dish.
• Streusel: To make the streusel topping crumble all topping ingredients together in a small bowl until crumbs form. Scatter evenly over the batter.
• Bake: Bake the cake for 40-45 minutes, or until a toothpick inserted comes out just clean. Cool in the pan on a wire rack for 30 minutes, then serve warm.