Sweet Potato Muffins

I'm trying to find healthier sweets for E and I to eat at home. My mother-in-law made these Sweet Potato Muffins and gave me the recipe. They were really good.

Sweet Potato Muffins
1 sweet potato
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 cup vegetable oil (I use canola)
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup honey
1 (6 oz) container vanilla yogurt
1/2 cup unsweetened applesauce
1 cup raisins or dried cranberries

1. Preheat oven to 400 degrees F. Grease or line with paper liners 16 muffin cups; set aside. Prick sweet potato several times with a fork and place onto a baking sheet.

2. Bake the sweet potato until easily pierced with a fork, about 40 minutes. Remove from oven and let potato cool enough to handle then peel and mash.

3. Reduce oven temp to 350 degrees F.

4. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir in the oil, eggs, vanilla, yogurt, applesauce, and mashed sweet potato just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.

5. Bake muffins until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Cool on wire racks.

Optional toppings:

I just place a pecan on each muffin and sprinkled with cinnamon and sugar before baking. You can also try the following:

1/2 cup oatmeal
1/2 cup brown sugar
1/2 cup slivered almonds
1 tsp cinnamon

Blend ingredients together in a food processor or blender. Sprinkle topping over unbaked muffins before baking.