Makes: 10 muffins Hands-on time: 15 minutes Total time: 40 minutes Nutrients per cheddar sweet potato muffin: Calories: 101, Total Fat: 1 g, Sat. Fat: 0.5 g, Carbs: 18 g, Fiber: 3 g, Sugar: 1 g, Protein: 4.5 g, Sodium: 287 mg, Cholesterol: 23 mg

1 sweet potato, peeled and cut into 1-inch cubes
1/2 cup low-fat buttermilk
1 egg, lightly beaten
1/2 cup shredded low-fat cheddar cheese
1 1/2 cups whole-wheat pastry flour
1 tsp chipotle chile powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp garlic powder

1 sweet potato, peeled and cut into 1-inch cubes 1/2 cup low-fat buttermilk 1 egg, lightly beaten 1/2 cup shredded low-fat cheddar cheese 1 1/2 cups whole-wheat pastry flour 1 tsp chipotle chile powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp sea salt 1/2 tsp garlic powder

Preheat oven to 375˚F. In a small saucepot, add potato and enough cold water to cover. Bring to a boil and cook for 15 minutes, until fork-tender. Drain, transfer to a large bowl and mash until smooth. Add buttermilk and stir well to combine. Stir in egg and cheddar and set aside.
In a small bowl, whisk remaining ingredients. Sprinkle half of mixture over top of potato mixture and fold in with a rubber spatula. Repeat with remaining flour mixture.
Spoon batter into muffin tins, measuring about 3 tbsp per muffin. Bake for 15 to 20 minutes, until a toothpick inserted in center of muffin comes out clean. Let cool for 5 minutes. Serve warm or cool completely before storing. Transfer to an airtight container and refrigerate for up to 1 week.