If mashing your own sweet potato: Preheat over to 375 degrees F. Place potato on a lined baking sheet (foil or parchment is fine), and use a fork to poke holes all around the potato. Roast for 45 minutes to an hour, or until tender when pierced with a fork. Let cool for 15-20 mins before removing the skin and mashing.

Then, preheat oven to 350 degrees F and line a muffin tin with ~15 standard muffin cups. Spray each with nonstick cooking spray.

In a medium bowl, whisk all dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt) to combine.

In a separate, larger bowl, whisk eggs with olive oil, brown sugar and milk. Add mashed sweet potato and mix until smooth-ish.

Then, add your dry ingredients to the wet ingredients and fold with a wooden spoon or spatula until almost combined; add chocolate chips and do a few more turns of the spoon. Be careful not to over mix, or the muffins will be tougher.

Using an ice-cream scoop or ¼ cup measuring cup, drop batter into prepared muffin cups, filling about ¾ of the way. Add additional chocolate chips to the top of each (I do 4-5 chips per muffin). Bake until set and a toothpick inserted into the center comes out clean, about 25 minutes. Allow muffins to cool for a few minutes in the pan before moving to a rack to cool more.