Ingredients:

1 pound sweet potato (cooked and skin removed)
- Tip: purchase about 20-24 ounces of raw sweet potato to ensure you that you will have a full pound when you cook them and remove the skin
1 cup rolled oats
1/2 cup all purpose four
1 cup ultra-filtered skim milk (I used Fairlife)
2 large eggs
2 tsp baking powder
1 tsp vanilla extract
2 tsp pumpkin spice
1/2 cup of stevia
Pinch of salt

Directions:

Preheat your oven to 400 degrees.
Using a fork, stick a few holes all over your sweet potatoes.
Wrap each potato in foil and place in the oven for 45-60 minutes. To test if they are finished, squeeze the foiled potato in your hand with a pot holder. If it feels soft, remove from the oven.
Allow the potatoes to cool.

Lower oven temperature to 375 degrees.
After the sweet potatoes cool, remove the skin. The skin should easily peel away from the cooked potato so this shouldn't require a peeler.
Place all ingredients in a large mixing bowl and mix well with a hand mixer.
Spray a muffin tin with cooking spray (12 muffins) and evenly distribute the batter into the sprayed sections.
Bake for 45 minutes and remove from the oven.
Allow to cool in the muffin pan.
Enjoy with your favorite Fall coffee or tea!