Begin by baking sweet potatoes until their insides are very soft.
This cooking process allows a special enzyme in the potatoes to transform the starches into a natural sugar.
It’s not as sweet as table sugar, but it’s incredibly deep in flavor.
Credit: Micah A. Leal
The potatoes are mashed and mixed into the batter.
Rather than a butter-based muffin batter, this batter relies on the sweet potato and eggs for its structure.
Milk and oil are called for to give both moistness and tenderness.
Serve these muffins warm by themselves or with butter.
Wash and dry the outside of each sweet potato thoroughly.
Wrap in aluminum foil and place on an aluminum foil lined baking sheet for 1 1/2 hours.
Allow to cool before discarding the potato skins and mashing the flesh in a bowl.
Reduce oven to 350F.
Line 2 standard size 12-cup muffin tins with paper liners; set aside.
In a large mixing bowl, whisk together sugar, eggs, oil, and milk until well combined.
Add reserved mashed sweet potato and whisk until throughly incorporated into liquid ingredients.
Add dry ingredients and stir until just incorporated and no pockets of flour remain.
Divide batter among muffin cups by filling each muffin cup about two-thirds full.
