Cook the sweet potato using your preferred method. I like to peel a large sweet potato, chop it into chunks, and boil it for about 20-25 minutes. You can also roast the sweet potato. You can cook the sweet potato up to 5 days ahead of time and store it in an airtight container in the refrigerator until you’re ready to bake.

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with muffin papers.

Once cool enough to handle, mash 1 cup worth of sweet potato using a potato masher. Transfer the pureed sweet potato to a large mixing bowl.

Add the almond butter, eggs, pure maple syrup, and vanilla extract to the large bowl with the mashed sweet potato (the wet ingredients). Mix well until all of the wet ingredients are combined. Note: If your almond butter has been chilling in the refrigerator, microwave it for 30 to 60 seconds until it becomes easy to stir.

Add the baking powder, baking soda, ground cinnamon, ground ginger, and sea salt to the mixing bowl (the dry ingredients) and mix well to combine.

Stir in the chocolate chips. The batter will appear fairly runny. This is normal.

Transfer the muffin batter to the muffin tin, filling the muffin cups ¾ of the way up.

Bake on the center rack of the oven for 22 to 30 minutes, or until the muffins test clean.

Muffins are fully cooked once they reach an internal temperature of 190 to 200 degrees Fahrenheit. You can insert a meat thermometer into the center of the muffin to verify for doneness if you’d like.

Allow the muffins to cool completely before removing a muffin wrapper and enjoying one or seven.