Sweet Potato Muffins

1 sweet potato (about ½ lb)
1 ½ cups flour
¾ tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1/8 tsp ground cloves
½ tsp ground cinnamon
½ tsp ground ginger
¾ stick unsalted butter, softened (6 Tbl)
2/3 cup packed brown sugar
2 eggs, lightly beaten
½ cup milk
¾ cup maple syrup

Boil sweet potato until soft. Drain and allow to cool slightly. Purée in food processor or mash with a fork until smooth. (You should have about ¾ cup purée.) Set aside.

Preheat oven to 350º. Generously grease a 12 cup muffin tin with unsalted butter or line with paper baking cups.

Sift together flour, salt, baking powder, baking soda, allspice, cloves, cinnamon, and ginger in a large bowl.

Beat butter and brown sugar with an electric mixer until creamy, about 1 minute on medium speed and 3 minutes on high. Add eggs and mix until well blended. Then beat in milk, maple syrup, and reserved sweet potato purée. Mix thoroughly.

Make a well in center of the dry ingredients and pour the liquid mixture into the well. Stir until ingredients are incorporated. Do not overmix.

Fill muffin cups ¾ full with batter and bake for about 25 minutes, or until a wooden pick inserted in center comes out clean.

-from Mary Grassley