The recipe is perfect if you have leftover sweet potatoes during the holidays, but if you don't, it's okay, it is still totally worth cooking a few just for this easy recipe.

The sweet potato in this recipe is not actually a sweet potato, but the chef used yams, rather, which are actually just incorrectly named orange-fleshed sweet potatoes.

As Chef John mention in the video, these muffins are just a little bit of frosting away from being cupcakes, so if you love cupcakes, then give this recipe a try - you'll absolutely adore it!

Ingredients for 24 Sweet Potato Muffins: 2 cups all-purpose flour, 1 teaspoon kosher salt, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1/2 teaspoon ground ginger
pinch of freshly grated nutmeg, 4 large eggs, 1 1/2 cups sugar, 1/2 cup light brown sugar, 1 cup vegetable oil, 1/4 cup melted butter, 2 cups mashed sweet potato or “yams”, 1 cup chopped pecans, plus more for the top, and demerara sugar for the tops.

Bake for 25 minutes at 350 F. or until a wooden skewer comes out clean.

Watch the video below for a step-by-step guide by Chef John on how to make this delightful dessert. Enjoy!