Sweet potato Muffins

Sweet potato muffins! Yield 16 muffins

1 sweet potato [about 1 c. mashed]
2 cups whole wheat flour (I used King Arthur gluten free all purpose flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup applesauce or apple butter
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup honey
3/4 cup yogurt

Preheat oven to 400 degrees. Grease 16 muffin cups, or line with paper muffin liners; set aside. Prick sweet potato several times with a fork and place onto a baking sheet.
Bake the sweet potato in the preheated oven until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
Or, prick sweet potato and microwave it for 3 minutes.
Reduce the oven temperature to 350 degrees F.

Combine all ingredients together. Spoon batter evenly into prepared muffin cups.

Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed,
12 to 15 minutes.