A few weeks ago, my boy and I went up to Maine to visit my family and peep some Fall foliage (that we sadly don't get here on Nantucket-our fall is mostly lovely shades of brown brown and brown thanks to scrub oak forests). For some reason we did not get to go apple picking (I know...) but we loaded the car with farm goodies on our way home, including some beautiful Maine grown sweet potatoes. They sat looking pretty in the the potato basket for a time until last week when I went sweet potato crazy, making these scrumptious muffins and also some super delicious gnocchi, which will be coming to the blog soon.
But let's talk about these muffins, shall we? Sweet potato not only gives them a wonderful rich flavor but also ensures the muffins have a perfectly moist texture and crumb. You could also swap the sweet potato with roasted pumpkin for the same effect. Laden with fragrant warming spices of cinnamon, nutmeg, clove, ginger and vanilla, these are a welcome addition to our Fall breakfasts and Iley's school lunches. Lets' be honest though, the thing that makes these real winners is that pecan streusel topping, amiright? Like seriously, can't everything have some streusel on it?
These are pretty easy to throw together, and if you're roasting sweet potatoes for dinner, make sure to do some extra for these muffins. You could freeze the mashed sweet potato in 2/3 cup portions to have ready to go for these muffins whenever you get the hankering--think lazy Sunday mornings.
I've also shared this recipe and did a little Q+A with my dear friend Melanie of Geoffrey & Grace for her wonderful new Inspired by Nature series on her blog. Please pop over there to have a read about my deep love and connection to nature.
Recipe after the jump....
Pecan Streusel Spiced Sweet Potato Muffins
makes 12 muffins
To save time, you can roast and mash sweet potatoes in a larger quantity ahead of time, and freeze them in 2/3 cup portions to defrost and use at a later time. Measure out mashed sweet potato into 2/3 cup portions and freeze on a parchment lined sheet until solid, then transfer sweet potato portions to freezer safe containers or bags.
You can swap sweet potato for pie pumpkin or buttercup squash. Remove seeds and roast until fork tender, scoop out and mash flesh with a fork. Use the same 2/3 cup measurement for the recipe.
Handmade wares used in this post: spalted maple whale's tail platter by Baleen Nantucket (my hubby!), small walnut wood scoop by Polder's Old World Market, ceramic and walnut wood honey dipper by Facture Goods, naturally dyed bunting by Sugar House Workshop.