Classic jumbo muffins with nostalgic gingerbread flavors and roasted sweet potato, studded with pecan bits
Preheat oven to 400 degrees. Pierce sweet potato a few times with a fork and place on oven rack. Roast for about 40 minutes or until tender. Allow to cool to the touch then peel.
Mix together sweet potato, sugar, molasses, melted butter, vanilla extract, and milk. Small chunks of sweet potato will remain and that's ok.
In another bowl, whisk together flour, baking powder and soda, cinnamon, ginger, nutmeg, clove, and sea salt. Add to wet mixture and mix until just incorporated and no dry pockets remain.
Add batter to a 6-count lined or greased muffin tin. Divide batter evenly between each cavity. Sprinkle chopped pecans over top of each muffin then lightly press them into the batter.
Bake for 10 minutes then lower oven temperature to 375 degrees and bake an additional 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.