Directions for purple sweet potato puree:

Peel and chop your sweet potato into medium sized pieces.  Place in a medium sauce pan and add enough water to barely cover.  Bring to a boil, cover, and reduce to a simmer.  Cook the potatoes until they are fork tender, about 15-20 minutes.

While the potatoes are still warm, scoop them out of the sauce pan, reserving the boiling liquid, and add them to a large bowl and either mash or rice them.  I used a ricer, but if you want them extra smooth you could process them in a food processor.  If your potatoes seem too dry, add some of your boiling liquid.  Set aside to cool.

Directions for the muffins:

Preheat oven to 400℉ and grease a 12 cup muffin pan with cooking spray.

In a medium sized bowl, sift together flour, sugar, baking powder, cinnamon, and salt.

In another medium sized bowl, whisk together vegetable oil, reserved boiling liquid, maple syrup, Ube or vanilla extract, and sweet potato puree.  Gradually add in the dry ingredients, I added half then mixed and added the remaining dry ingredients.  Do no over mix your batter, just mix to combine.

Scoop the batter into your prepared muffin pan, filling about 2/3 full.  I like to use a cookie scoop to ensure that my muffins are fairly even.  I used a #50 scoop and each muffin had two scoops of batter.

Bake for 15 minutes or until a tooth pick comes out clean.  Transfer to a cooling rack.