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• 1-3/4 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 cup chopped, toasted pecans (see Note, below)
• 1-1/4 cups cooked, mashed sweet potatoes
• 3/4 cup milk
• 1/4 cup melted butter (1/2 stick)
• 2 eggs, lightly beaten
• 1/4 cup sugar
• 1/2 teaspoon cinnamon

Preheat oven to 425°F. Spray a muffin tin with vegetable cooking spray, or use liners.

In a large bowl, combine the first six ingredients, stirring well.

In a second bowl, combine the next four ingredients, stirring well.

Make a well in center of the dry ingredients. Add the sweet potato mixture and stir just until mixture is combined and dry ingredients are incorporated.

Fill muffin cups two-thirds full. Combine remaining 1/4 cup sugar and cinnamon. Sprinkle over each muffin. Bake for 20 to 25 minutes, or until a toothpick inserted in muffin center comes out clean. Cool in tins for 5 minutes; then turn out muffins on wire racks. Makes about 16 muffins.

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Note: Lightly toasting the pecans will make a big flavor difference. To toast whole pecans, spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them. Pecan pieces or chopped pecans will take less time to toast.