Preheat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.
Whisk together sweet potato, corn syrup, oil, eggs and vanilla in a large bowl; stir in dry ingredients and half of the pecans just until moistened. Spoon into prepared muffin cups, filling each about 3/4 full. Sprinkle muffin tops with remaining pecans.
Bake for 14 to 17 minutes or until wooden pick inserted in center of muffin comes out clean. Cool 5 minutes; remove from pan.
Recipe Note: For mashed sweet potatoes, you can use a baked or boiled fresh sweet potato OR well-drained canned sweet potatoes.
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