1smallsweet potatopeeled and shredded (about 1 1/4 cups)
Instructions
Heat a small skillet over medium heat. Toast 3/4 cup pecans until they become fragrant, about 6-8 minutes. Transfer to cutting board to cool.
Return skillet to medium heat, and cook 6 Tablespoons unsalted butter, stirring often until golden brown, about 4-5 minutes. Transfer to a medium heat-proof bowl to cool.
Coarsely chop 1/4 cup of the dried cranberries and transfer to a small bowl. Coarsely chop the toasted pecans and mix 1/4 cup of them with the chopped cranberries.
Move an oven rack to the middle position and heat oven to 375°F. Grease the cups of a 12 cup muffin pan with any remaining browned butter from the skillet, or with canola oil, or line them with muffin pan liners.
Whisk 3/4 cup unsweetened applesauce, 2/3 cup buttermilk or plain kefir, 2 large eggs, and 1 Tablespoon vanilla extract into the browned butter. In a large bowl, whisk together 1 1/3 cups all-purpose flour, 1 cup whole wheat flour, 1 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1 1/4 teaspoon ground cinnamon, 1 teaspoon ground allspice, and 1/2 teaspoon salt. Gently stir in butter mixture with a large silicone spoon or spatula. Fold in the shredded sweet potato, remaining 1 cup of dried cranberries and remaining 1/2 cup of the toasted pecans until incorporated.
Divide batter equally among 12 muffin cups. Top each muffin with a portion of the chopped cranberries and pecans. Bake until golden brown and a toothpick inserted into the center of a muffin comes out with moist crumbs attached, about 18-20 minutes.