Directions

1. In a small saucepan place sweet potato in enough boiling water to cover. Cook over high heat 20 to 25 minutes or until tender. Drain and mash sweet potato. Let cool slightly.
2. Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside. For the batter, in a large bowl combine sweet potato, flour, sugar, cinnamon and salt. Add oil and eggs; stir just until combined. Fold in pecans.
3. Spoon batter into muffin cups, filling each three-fourths full. Bake 20 to 25 minutes or until lightly browned and the centers spring back when touched. Place pans on a wire rack; let cool 5 minutes. Remove muffins from pan. Serve warm.