Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper. Clean and dry 3 - 4 medium sweet potatoes. Pierce the sweet potatoes 5 - 6 times all around the potato. Roast for 40 - 45 minutes or until fork tender.

Cool to room temperature, scoop out the sweet potato flesh into a food processor. Blend until smooth. Measure out 1 ¼ cup of pureed sweet potato. Alternatively, use canned sweet potato.

In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.

In another bowl whisk oil, granulated sugar, light brown sugar, eggs and sour cream together until well combined. Whisk in the pureed sweet potato until smooth the sweet combined.

Mix the dry ingredients into the wet until just combined. Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F (190 C). Allow 30 minutes for resting the muffin batter and for preheating the oven. While the oven preheats, make the pecan streusel if using.

In a mixing bowl, whisk the chopped pecans, light brown sugar, ground cinnamon and salt with the melted butter until well combined. Transfer the mixture to the fridge until it’s time to top the muffins.

Line (2) 12 ct. muffin pans with cupcake liners. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top with the pecan streusel. Gently press the streusel into the muffin batter.

Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.

Cool the sweet potato breakfast muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!