Cook potato at a low boil for about 20 minutes - until soft to the poke of a fork. Allow potato to cool to room temperature. (Note: This is a great recipe for using holiday leftovers - you can use potatoes that were prepared the previous day.) Scoop flesh of the potato out of its skin and puree in a blender or food processor.
Preheat oven to 350 degrees.
In a large mixing bowl, sift together flour, baking powder, baking soda, spices and salt.
In a medium bowl, combine milk, beaten egg and syrup.
Add wet ingredients and potato puree to the dry ingredients. Mix until just combined.
Pour evenly into 12 muffin cups prepared with muffin papers or a light coating of cooking spray.
Bake for 17 to 20 minutes - until a toothpick inserted into the center of the largest muffin comes out dry.
Don't throw away those leftover holiday sweet potatoes!
Mr Breakfast would like to thank Mr Breakfast for this recipe.
