Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 cup coarse graham cracker crumbs, divided
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (3/4-pound) sweet potato, peeled and grated
• 3 tablespoons butter, at room temperature
• 1 (6-ounce) container plain nonfat yogurt
• 2 eggs
• 1/4 cup finely chopped pecans or walnuts

Directions

1. Preheat oven to 375°F. Line a 12-muffin tin with cupcake papers; set aside.

2. In a large bowl, whisk together flour, 3/4 cup crumbs, sugar, baking powder, baking soda and salt. Add sweet potatoes and toss until well coated; set aside. 

3. In a second large bowl, vigorously whisk together butter and yogurt for 30 seconds. Add eggs one at a time, whisking well after each addition. Add flour and sweet potato mixture and fold together until just combined. Spoon batter evenly into muffin tins, sprinkle tops with pecans and remaining 1/4 cup crumbs and bake until golden brown and cooked through, about 25 minutes.

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