A few weeks ago, my boy and I went up to Maine to visit my family and peep some Fall foliage (that we sadly don’t get here on Nantucket-our fall is mostly lovely shades of brown brown and brown thanks to scrub oak forests). For some reason we did not get to go apple picking (I know…) but we loaded the car with farm goodies on our way home, including some beautiful Maine grown sweet potatoes. They sat looking pretty in the the potato basket for a time until last week when I went sweet potato crazy, making these scrumptious muffins and also some super delicious gnocchi, which will be coming to the blog soon.
But let’s talk about these muffins, shall we? Sweet potato not only gives them a wonderful rich flavor but also ensures the muffins have a perfectly moist texture and crumb. You could also swap the sweet potato with roasted pumpkin for the same effect. Laden with fragrant warming spices of cinnamon, nutmeg, clove, ginger and vanilla, these are a welcome addition to our Fall breakfasts and Iley’s school lunches. Lets’ be honest though, the thing that makes these real winners is that pecan streusel topping, amiright? Like seriously, can’t everything have some streusel on it?
I’ve also shared this recipe and did a little Q+A with my dear friend Melanie of Geoffrey & Grace for her wonderful new Inspired by Nature series on her blog. Please pop over there to have a read about my deep love and connection to nature.
Recipe after the jump….
Handmade wares used in this post: spalted maple whale’s tail platter by Baleen Nantucket (my hubby!), small walnut wood scoop by Polder’s Old World Market, ceramic and walnut wood honey dipper by Facture Goods, naturally dyed bunting by Sugar House Workshop.