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If you're searching for a breakfast option that is both delicious and nutritious, look no further than Maple Pecan Sweet Potato Breakfast Cups. These delightful cups combine the natural sweetness of sweet potatoes with the rich crunch of pecans, all brought together by the warm, inviting flavor of maple syrup. Perfect for busy mornings or leisurely weekend brunches, this recipe is not only easy to prepare but also offers a wholesome way to kick off your day.

Maple Pecan Sweet Potato Breakfast Cups

Start your day with Maple Pecan Sweet Potato Breakfast Cups, a delicious and nutritious meal that’s perfect for busy mornings or lazy brunches. These easy-to-make cups blend the sweet, creamy goodness of sweet potatoes with the crunchy richness of pecans, all sweetened naturally with maple syrup. Packed with vitamins, healthy fats, and fiber, this recipe is not just tasty but also a wholesome way to power your morning. Perfect for everyone in the family!
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Ingredients
  

2 medium sweet potatoes

1/2 cup pecans, chopped

1/4 cup maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon vanilla extract

1/4 teaspoon salt

3 large eggs

1/2 cup unsweetened almond milk (or any milk of choice)

1/4 cup rolled oats (optional, for texture)

Fresh pecans and maple syrup for topping

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with non-stick spray or line with silicone liners for easy removal.

    Prepare Sweet Potatoes: Poke a few holes in the sweet potatoes with a fork, wrap them in foil, and bake for 45 minutes or until they are fork-tender. Once cooked, let them cool slightly before handling.

      Mash Sweet Potatoes: Carefully scoop out the cooked flesh of the sweet potatoes into a large mixing bowl. Mash the sweet potatoes until smooth.

        Combine Ingredients: To the sweet potato mash, add the chopped pecans, maple syrup, cinnamon, nutmeg, vanilla extract, and salt. Mix until well combined. If you are using rolled oats, fold them in at this stage.

          Add Eggs and Milk: Beat the eggs and almond milk together in a separate bowl, then pour this mixture into the sweet potato mixture. Stir until everything is well incorporated.

            Fill Muffin Tin: Spoon the sweet potato mixture evenly into the prepared muffin cups, filling each cup about 3/4 full.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the centers are set and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, let the breakfast cups cool in the muffin tin for about 10 minutes before transferring them to a wire rack. Drizzle with additional maple syrup and sprinkle with fresh pecans before serving.

                  Enjoy: These breakfast cups can be enjoyed warm or at room temperature. They make a perfect meal prep option as well, so feel free to store extras in an airtight container in the fridge for up to 5 days.

                    Prep Time, Total Time, Servings: 15 min | 1 hr | 12 servings