- In a small saucepan place sweet potato in enough boiling water to cover. Cook over high heat 20 to 25 minutes or until tender. Drain and mash sweet potato. Let cool slightly.
- Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside. For the batter, in a large bowl combine sweet potato, flour, sugar, cinnamon and salt. Add oil and eggs; stir just until combined. Fold in pecans.
- Spoon batter into muffin cups, filling each three-fourths full. Bake 20 to 25 minutes or until lightly browned and the centers spring back when touched. Place pans on a wire rack; let cool 5 minutes. Remove muffins from pan. Serve warm.
View all nutritional information
Calories 293, Calories Fat 157, Total Fat 18g, Saturated Fat 2g, Cholesterol 31mg, Sodium 240mg, Carbohydrate 31g, Protein 3g
|Calories (fat) extra||53|
|Total Fat (extra)||28|
|Saturated Fat (extra)||10|
|Vitamin A (extra)||32|
|Vitamin C (extra)||1|