MartianIceQueen's Sweet Potato Maple Muffins

This recipe comes from the New Basics cookbook. I haven't tried these yet, but Martian reports they're divine. And I trust her in all things.

• 1 sweet potato
• 1 1/2 cups all-purpose flour
• pinch of salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground allspice
• 1/8 tsp ground cloves
• 6 Tbsp (3/4 stick) butter at room temp
• 2/3 cup packed dark brown sugar
• 2 eggs, lightly beaten
• 1/2 cup milk
• 3/4 cup maple syrup

(I substitute 1 1/8 tsp Penzeys Baking Spice mix for the allspice and cloves)

1. Bring saucepan of water to a boil, add sweet potato, and simmer until tender. Drain and allow potato to cool slightly, then peel and cut into several pieces. (I usually just use leftover roasted sweet potato)
2. Puree potato in a food processor until smooth; you should have 1/2 cup. Set aside.
3. Preheat oven to 350˚F. Line muffin tins. (the recipe says to use 2 eight-cup tins; I use a standard tin with 12 cups)
4. In a large bowl, sift together flour, salt, baking powder, baking soda, allspice, cloves.
5. In another bowl, cream the butter and brown sugar together. Add eggs and beat well. Stir in milk, maple syrup, and sweet potato puree; mix thoroughly.
6. Make a well in the center of the dry ingredients, and pour potato mixture into it. Stir just until ingredients are incorporated - do not overmix.
7. Fill the cups about 2/3 full with batter (I just fill 'em until the batter runs out). Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins to a wire rack and allow to cool.