How to Make It
Preheat oven to 425°F. 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. Measure out 1 3/4 cup of the mashed sweet potatoes and set aside; discard any additional mashed sweet potato.
Reduce oven to 350°F. Line 2 standard size 12-cup muffin tins with paper liners; set aside.
In a medium sized bowl, whisk together flour, spices, baking powder, baking soda, and salt. 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. Bake until a toothpick inserted comes out clean and the tops have gained a little color, about 25 minutes.