Preheat the oven to 400 degrees F. Poke several holes in the sweet potato with a fork and wrap it in foil. Bake it in the oven for 60 minutes or until very soft. Remove potato from the oven and allow it to cool. 

When cool enough to handle, scrape the potato flesh out of the skin and mash it in a large mixing bowl (discard the skin…or eat it, I do that all the time). Note: you should end up with about 1 cup of mashed sweet potato..if there's more, you can save the rest for a different baking endeavor.)

Add the eggs, coconut milk, olive oil, and maple syrup to the mixing bowl with the mashed potato and whisk everything together until smooth.

In a separate bowl, combine the rest of the (dry) ingredients and stir together.

Pour the dry ingredients into the bowl with the wet and mix together just until combined.

Preheat the oven to 350 degrees F and lightly oil a 12-hole muffin tray (or line with muffin cups).

Pour muffin batter into muffin holes and fill ¾ of the way up.

Place on center rack in the oven and bake for 30 to 35 minutes or until muffins are golden brown around the edges and feel firm in the center when poked. Remove from the oven and allow muffins to cool 20 minutes before releasing them from the muffin tray. Serve with a dollop of butter and a drizzle of pure maple syrup or honey.