# What you'll need:
→ 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 and Topping
12 - 3/4 cup chopped pecans, divided
13 - 1/4 cup light brown sugar, for sprinkling (optional)
# Method:
01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together mashed sweet potato, maple syrup, vegetable oil or melted butter, eggs, and vanilla extract until smooth and well blended.
03 - In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk thoroughly to incorporate.
04 - Add dry ingredients to wet ingredients and stir gently until just incorporated. Avoid overmixing.
05 - Fold in 1/2 cup of chopped pecans, reserving 1/4 cup for topping.
06 - Using a large cookie scoop or a 1/4-cup measuring cup, drop dough mounds approximately 2 inches apart onto prepared baking sheet. Slightly flatten each with dampened fingers.
07 - Sprinkle remaining pecans and light brown sugar over each mound. Bake for 16 to 18 minutes until golden and a toothpick inserted in the center comes out clean.
08 - Allow muffin tops to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
