Sweet Potato Muffins

RECIPE:

DRY
12 oz Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
1 tsp Cinnamon
1 tsp Ground Ginger
1 tsp Nutmeg

WET
4 oz Brown Sugar
1/2 cup Vegetable oil
1 egg
1 egg yolk
8 oz Buttermilk
6-8 oz Sweet Potato
Chopped Pecans (as much as you want)

Bake your Sweet Potato in a 375 degree oven for about 30 - 45 minutes.  Cover it with tin foil to prevent it from drying out.  You can also coat it with a little oil, but I skipped that step in this video.  

Mix your Dry ingredients and give them a stir with a whisk.  Do the same for the Wet ingredients.  After the Sweet Potato is finished cooking, wait for it to cool before scooping out the flesh, mashing it, and adding it to the wet ingredients.  

Mix the Dry with the Wet ingredients and remember to throw in your chopped pecans.  Fold the mixture together until the flour just barely disappears.  Don't over-mix!  

Scoop into an oiled muffin tin and bake in a 400 degree oven.  I like to have the oven waiting at 375, then I crank it to 400 degrees when I add the muffins.  (Thanks, Alton Brown!)

If, when you go to remove the muffins, they stick to the pan, just give them a little twist and they should pop out fine!  Or use cupcake wrappers... I guess...