Name: Sweet potato muffins
Prep time: 35 min
Cook time: 1 h 35 min
Total time: 2 h 10 min
Yield: Makes 12 muffins
Ingredients: 2 medium sweet potatoes (you will need 300g mashed flesh); 175g self-raising wholemeal flour; 100g soft light brown sugar; 1 tsp ground cinnamon; 85ml vegetable oil; 2 eggs; 1 tsp vanilla extract; 100g soft light brown sugar; 70g pecans, chopped; ½ tsp ground cinnamon; 50g salted butter, cubed; 15g self-raising wholemeal flour

Sweet potato muffins in a stack on a shiny plate

2 medium sweet potatoes
(you will need 300g mashed flesh)
175g self-raising wholemeal flour
100g soft light brown sugar
1 tsp ground cinnamon
85ml vegetable oil
2 eggs
1 tsp vanilla extract

Streusel Topping

100g soft light brown sugar
70g pecans
chopped
½ tsp ground cinnamon
50g salted butter
cubed
15g self-raising wholemeal flour

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes with a fork and put on a baking tray. Bake for 45 mins until tender and easily pierced with a fork. Cool completely. When the potatoes are cool, peel off the skin, discard and mash the sweet potato flesh until completely smooth. Measure out 300g and set aside. Lower the oven temperature to 160C/140C fan/gas 3.
step 2
While the potatoes bake, make the topping. Combine the sugar, pecans, cinnamon and a pinch of salt in a large bowl. Add the butter and rub together with your fingers until you have a crumbly texture. Add the flour and toss until combined. Transfer to the fridge to chill and firm up.
step 3
In a large bowl, combine the flour, sugar, cinnamon and a pinch of salt. In a separate bowl, combine the oil, eggs and vanilla. Stir the wet ingredients into the dry ingredients and then fold in the mashed sweet potatoes.
step 4
Line a 12-hole muffin tin with muffin cases. Pour the batter into the cases and sprinkle each with the streusel mixture. Bake for 45-50 mins or until the tops are browned and the cakes cooked through.