Ingredients

• 6 Tablespoons unsalted butter, softened
• 1 teaspoon sized chunk of fresh ginger, skin removed
• 3/4 cup granulated sugar
• 3 Tablespoons brown sugar
• 1 teaspoon salt
• 1 cup (10 ounces by weight) roasted sweet potato
• 1 egg
• 1 teaspoon orange zest
• 2/3 cup buttermilk
• 1 teaspoon baking soda
• 2 cups all-purpose flour

Directions

1. Place the baking rack in the middle of the oven and preheat to 400 degrees. Line a baking sheet with foil. Wash, pat dry and rub the sweet potato with olive oil. Place on the baking sheet and roast for 60 minutes or until a knife pierces through easily. Let cool. Cut off tips and peel the skin off. Set aside.

2. Preheat oven to 400 degrees. Lightly butter two 24 cup mini muffin tins, set aside. (See notes below for dark colored tins.)

3. In a food processor puree butter, ginger chunk, granulated sugar, brown sugar, and salt together until fluffy. Next add and puree the sweet potato, egg, orange zest, buttermilk, and baking soda. Add the flour and pulse until just combined being careful not to over mix.

4. With a standard (size 50) cookie scoop, scoop the batter into the muffin tins. Bake one tin at a time for 10 to 12 minutes until a toothpick inserted comes out clean. Remove from muffin tins after 1 minute. Serve warm or allow to cool completely on a cooling rack.

5. Makes approximately 48 muffins.

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