Ingredients:

1 sweet potato, peeled and cut into 1-inch cubes
1/2 cup low-fat buttermilk
1 egg, lightly beaten
1/2 cup shredded low-fat cheddar cheese
1 1/2 cups whole-wheat pastry flour
1 tsp Dave’s Chipotle Powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp Cayenne Hot Pepper Sea Salt
1/2 tsp garlic powder

Instructions:

Preheat oven to 375˚F. In a small sauce pot, add potato and enough cold water to cover.
Bring to a boil and cook for 15 minutes, until fork-tender.
Drain, transfer to a large bowl and mash until smooth.
Add buttermilk and stir well to combine.
Stir in egg and cheddar and set aside.
In a small bowl, whisk remaining ingredients.
Sprinkle half of mixture over top of potato mixture and fold in with a rubber spatula.
Repeat with remaining flour mixture.
Spoon batter into muffin tins, measuring about 3 tbsp per muffin.
Bake for 15 to 20 minutes, until a toothpick inserted in center of muffin comes out clean.
Let cool for 5 minutes.
Serve warm or cool completely before storing.
Transfer to an airtight container and refrigerate for up to 1 week.