Makes 12 teacakes or muffins
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
Preheat the oven to 375° F. Oil baking tins.
Thoroughly mix the wet ingredients (melted butter, molasses, brown sugar, mashed sweet potato, eggs, crème fraiche) together in a bowl. Mix all the dry ingredients, except for pecans, (four, baking powder, baking soda, salt, cinnamon) in separate bowl. Add the dry mixture to the wet, a little at a time, until evenly combined. Fold in chopped pecans. Fill baking tins 3/4 of the way with batter. Bake for about 25 minutes, until lightly browned on top.