My new favorite muffins - sweet potato!

 These muffins (originally written as a cupcake recipe) are dense and flavorful. I've added a few things to the recipe to make it a little more healthy, although a lot of substitutions could be made to make it even more so.
I have baked these in cupcake tins and also in a bundt pan.

• 1  cup  coarsely chopped pecans
• 2  cups  sugar
• 1  cup  butter, softened
• 4  large eggs
• 2 or 3 sweet potatoes
• 1/2 cup  orange juice (or variation of orange juice - I used banana, mango, orange juice)
• 1  teaspoon  vanilla extract
• 1 1/2 cups  all-purpose flour
• 1 1/2 cups whole wheat flour
• 3 T of wheat germ
• 1  teaspoon  baking powder
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  ground nutmeg
• 1/4  teaspoon  salt

Directions
1. Toast pecans (walnuts are also delicious) in oven at 350 degrees F until lightly browned (about 10 minutes)
2. Sweet potatoes can either be roasted in oven (for about an hour - until soft) or skinned and boiled until soft, I usually roast them.
3. Mash sweet potatoes and add the juice and vanilla extract (be generous with the vanilla!).
4. In separate bowl, beat the butter and sugar together. Then add the eggs one at a time and beat until blended.
5. In third bowl, mix the dry ingredients. Add the dry ingredients to the butter mixture alternatively with the sweet potato mixture.
6. Mix in the toasted pecans.
7. Fill cupcake tins or loaf pan and bake until a toothpick inserted comes out clean. (About 30 minutes for muffins and an hour for pan)