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Desserts, Nuts, Vegetables

Sweet Potato and Pecan Teacakes

Cook Time

25 minutes


12 teacakes or muffins


Recipe and photo by Catie Baumer Schwalb,


  • 4 TBS melted butter or vegetable oil
  • 1/3 cup molasses
  • 1/2 cup light brown sugar, packed
  • 1 cup mashed cooked sweet potato
  • 2 whole eggs
  • 1/2 cup crème fraiche or sour cream
  • 1 3/4 cups flour (can use a combination of AP flour and whole wheat)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup finely chopped pecans, toasted


  1. Preheat the oven to 375° F.
  2. Oil baking tins.
  3. Thoroughly mix the wet ingredients (melted butter, molasses, brown sugar, mashed sweet potato, eggs, crème fraiche) together in a bowl.
  4. Mix all the dry ingredients, except for pecans, (four, baking powder, baking soda, salt, cinnamon) in separate bowl.
  5. Add the dry mixture to the wet, a little at a time, until evenly combined.
  6. Fold in chopped pecans.
  7. Fill baking tins 3/4 of the way with batter.
  8. Bake for about 25 minutes, until lightly browned on top.