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Apparently when I made the Sweet Potato Pie with Marshmallow Meringue, I have some of the sweet potato fillings remained. It would be a big waste to throw it away. So I’ve turned the fillings into a new sweet potato dessert in a smaller portion, which is a pretty nice size for individual serving.

The main thing for this recipe is the crusted pecan streusel toppings. I like it the way it is prepared because the toppings will create a golden brown sugary crust topping to complement the creamy sweet potato fillings. You can use this recipe for any kind of pie toppings as well, just substitute with other nuts or add some spices if preferred.

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I’ve made a batch of muffins this Sunday mainly for my breakfast of the week. I always love the banana nut muffins but since I didn’t have bananas on hand, I had to use whatever I could find in the house. Then it just came across my mind of using my favorite instant coffee Nestle Taster’s Choice with pecans I’ve found and brown sugar. Let’s make the Coffee Pecan Muffins. This recipe calls for a perfect combination of a nice strong coffee flavor complemented with the sweetness of brown-sugared pecans.

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