Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cup whole wheat pastry flour
  • 1 cup coarse graham cracker crumbs, divided
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 (12.0-ounce) sweet potato, peeled and grated
  • 3 tablespoons unsalted butter, room temperature
  • 1 (6.0-ounce) container nonfat plain yogurt
  • 2 eggs
  • 1/4 cup finely chopped pecans or walnuts

Instruction

  • Preheat the oven to 375°F.
  • Line a 12-cup muffin tin with cupcake papers; set aside.
  • In a large bowl, whisk together flour, 3/4 cup of the crumbs, sugar, baking powder, baking soda and salt.
  • Add sweet potatoes and toss until well coated; set aside.
  • In a second large bowl, vigorously whisk together butter and yogurt for 30 seconds.
  • Add eggs one at a time, whisking well after each addition.
  • Add flour and sweet potato mixture and fold together until just combined.
  • Spoon batter evenly into muffin tins, sprinkle tops with pecans and remaining 1/4 cup crumbs and bake until golden brown and cooked through, about 25 minutes.