Drain a 14 ounce (400 mL) can of sweet potato and purée it in a blender or food processor. Set it aside.
In a large bowl, add and combine well:
2/3 cup brown sugar, lightly packed
1/2 cup butter or margarine
1/2 cup milk
1 1/4 cups sweet potato pur&142;e, as prepared above
1/2 tsp vanilla
In a smaller bowl, combine well:
2 cups all-purpose flour, unsifted
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
a pinch of ground cloves
1/2 cup chopped walnuts or pecans
Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan. Bake at 200 C (400 F) for 20 minutes. Remove from pan and cool on rack. Makes 12 medium-sized muffins.
Sweet Potato Orange Muffins: replace the vanilla with the grated rind of an orange (about 1 1/2 tbsp).
Sesame Date Muffins: Add 1/2 cup of finely chopped dates to wet mixture, and reduce honey to 1/2 cup.