Sweet Potato Pecan Muffins with Brown Sugar Frosting

Serves: Makes Twelve | Prep: 20 min | Cook: 52 min

Ingredients:

Sweet Potato Pecan Muffins:
2 cups sweet potatoes
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup light brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 eggs
1/2 cup greek yogurt
1 tsp vanilla extract
1/2 cup pecans, chopped

Brown Sugar Butter Frosting:
1/2 cup butter
1/2 cup light brown sugar
1/4 cup heavy/double cream
1 tsp vanilla extract
2 cups powdered/icing sugar

Garnish:
Pecans, chopped
Coarse brown sugar

Directions:
Preheat oven 425F/220C.

Use a fork to poke holes into the sweet potatoes, place in the oven. Bake, 40-50 minutes, until easily pierced with a fork. Let cool, scoop out flesh. With a potato masher, mash the sweet potato.

Alternatively, cook in the microwave as per microwave instructions.

Lower oven temperature 350F/180C. Line a muffin tin with muffin cases.

In a bowl mix flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt together. Stir in eggs, yogurt, 1/4 cup water, and vanilla, until combined. Fold in chopped pecans. With an ice cream scoop, scoop batter into the prepared muffin cases. Bake for 12-15 minutes, until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool.

Make the frosting by adding butter, brown sugar, and cream to a saucepan over medium heat. Stir continuously until the mixture comes to the boil, the butter has melted and the brown sugar dissolves. Remove from heat and let cool completely before placing into a mixer with a paddle attachment. Mix butter mixture along with vanilla extract and slowly add in the powdered sugar, until all is combined and desired consistency is reached. Mix on medium speed for 5-7 minutes, until light and creamy. Add frosting to a piping bag with a rounded tip, pipe onto the muffins and garnish with chopped pecans and coarse brown sugar.

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