Preheat your oven to 375°F (190°C), filling your kitchen with the promise of deliciousness.

Start by baking the pierced sweet potatoes for about 45 minutes, or until they are tender. Once cool, scoop the flesh into a bowl and mash until smooth.

In a separate bowl, whisk together the whole wheat flour, baking powder, salt, cinnamon, and nutmeg.

To the mashed sweet potato bowl, add the eggs, Greek yogurt, maple syrup, and milk. Mix everything together until you have a smooth and creamy consistency.

Gently fold the dry ingredients into the wet mixture until just combined.

Spoon the batter into muffin tins, filling them about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.