Instructions: Bring a saucepan of water to a boil, add the sweet potato, and simmer until tender, 20 to 25 minutes. Drain the potato and allow it to cool slightly; then peel and cut it into several pieces.

Puree potato in a food processor until smooth; you should have 1/2 cup. Set aside.

Preheat oven to 350F. Generously butter two 8-cup muffin tins, or line with paper liners.

In large bowl, sift together dry ingredients.

In another bowl, cream butter and brown sugar together. Add eggs and beat well. Then stir in remaining ingredients; mix thoroughly.

Make a well in center of dry ingredients; pour potato mixture into it. Stir until ingredients are incorporated-do not overmix.

Fill cups about 2/3 full with batter; bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer muffins to wire rack and allow to cool.

16 muffins

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