When my husband and I got married almost a decade ago, we got this cute little Homemade Muffins cookbook from a friend. I’ve never baked from it because we don’t eat a ton of grains, so the girls adopted it for their play kitchen. The other day when we were “cooking,” I started flipping through it and saw a recipe for sweet potato muffins.

We had a ton of sweet potatoes left over from the recent ice storm, so I thought this would be a fun experiment. The whole family loved these! They might be one of my favorite creations so far.

Breakfast can be really tricky during the week. I’m always rushing to get the baby fed while trying to make something for me and my oldest daughter. Muffins are the perfect big batch recipe to make things simple.

I adapted the recipe to make them gluten free. The cinnamon and pecans make them taste like your favorite sweet potato casserole. Trust me when I tell you that you have to try these.

Ingredients: Sweet Potato Muffins
Adapted from Homemade Muffins (makes one dozen)

• 1 large sweet potato
• 1 stick of butter
• ½ cup cane sugar
• ½ cup brown sugar
• 2 eggs
• 2 heaping cups gluten-free baking mix
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup milk
• ½ cup chopped pecans

Step 1
Preheat the oven to 400. Line the muffin pan with liners.

Step 2
Prick the sweet potato several times and bake for about 25-30 minutes (until tender). Remove from the oven and let cool. Once cool, cut open and scoop out the flesh. Mash the potato in a bowl and set aside.

Step 3
Cream the butter and sugar using a stand mixer. Once incorporated beat in the eggs and sweet potatoes.

Step 4
In a separate bowl combine the dry ingredients. Alternate adding the dry mix and milk to the butter mixture. Once combined, fold in the pecans. Pour the mixture into the muffin liners, filling 3/4, and then bake for 20-25 min.

Cool on rack and enjoy!