Muffins don't always have to be made with fruit, vegetables like sweet potatoes work nicely too. Most recipes call for using cooked sweet potatoes, I am saving some preparation time with this recipe by adding grated sweet potatoes.
Sweet Potato Muffins with Pecan Struesel
by Inspired by the Seasons
- 1 c sweet potato, grated
- 3/4 c vanilla Greek yogurt
- 1/2 c granulated sugar
- 2 eggs
- 6 T butter, melted and cooled
- 1 1/2 c all purpose flour
- 1/2 c old fashioned oats
- 1/2 tsp salt
- 2 tsp baking powder
For the topping:
In a small bowl, combine 1/4 c brown sugar, 1/2 c flour, 1/4 c finely chopped pecans, then pour 1/4 c of melted butter over it. Stir until it is a crumbly mixture.
Preheat oven to 400 degrees. Line a muffin tin with paper liners or grease well.
In a small bowl, combine flour, salt, baking powder.
In a large bowl, stir together eggs, butter, yogurt and sugar. Add dry ingredients and and sweet potatoes, stir to combine.
Distribute batter evenly in each muffin tin. Add topping to each and lightly press down. Bake 20-22 minutes. They are done when they pass the toothpick test.