# Components:
→ Wet Ingredients
01 - 1 cup mashed roasted sweet potato (about 1 large potato)
02 - 1/2 cup pure maple syrup
03 - 1/3 cup vegetable oil or melted butter
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon fine sea salt
→ Add-Ins & Topping
12 - 3/4 cup chopped pecans, divided
13 - 1/4 cup light brown sugar, for sprinkling (optional)
# Directions:
01 - Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the mashed sweet potato, pure maple syrup, vegetable oil or melted butter, eggs, and vanilla extract until smooth and fully incorporated.
03 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and fine sea salt.
04 - Add the dry mixture to the bowl of wet ingredients, stirring gently until just combined. Avoid overmixing to maintain tenderness.
05 - Fold in 1/2 cup of the chopped pecans, reserving the remainder for topping.
06 - Using a large cookie scoop or a 1/4-cup measuring cup, place mounds of dough onto the prepared baking sheet, leaving a 2-inch gap between each. Flatten the tops lightly with damp fingers.
07 - Sprinkle the reserved pecans over each, along with light brown sugar if desired.
08 - Bake for 16 to 18 minutes, or until golden and set. A toothpick inserted into the center should come out clean.
09 - Let cool on the baking sheet for 5 minutes before transferring the muffin tops to a wire rack to cool completely.
