Ingredients:
1 cup mashed sweet potato
2 large eggs
2/3 cup milk
1/4 cup honey
2 tablespoons unsalted butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
12 pecan halves
Directions:
Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together the mashed sweet potato, eggs, milk, honey, and melted butter until smooth and creamy.
In a separate bowl, stir together the flour, baking powder, salt, and cinnamon. Add the dry ingredients to the sweet potato mixture and fold gently until just combined; avoid overmixing to keep the muffins tender.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Press a pecan half into the top of each muffin for garnish.
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly browned. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Servings: 12
Preparation time: 10 minutes
Total time: 30 minutes