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If using whole sweet potatoes, poke about 9 holes in the skin, coat with oil and bake (45-50 minutes) or air fry (35-40 minutes) at 400°F until the centers are soft. Allow to cool, peel and mash with a fork.
Preheat the oven to 400°F and grease or line your muffin tins.
Combine the flour, sugar of choice, baking soda and baking powder into a medium sized mixing bowl and whisk thoroughly to combine.
In a microwave safe measuring cup, melt the butter in the microwave using 15-30 second intervals, just until melted. Combine the melted butter with the milk, followed by the beaten egg, vanilla, and mashed sweet potato.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a rubber spatula, fold the dry ingredients and the wet ingredients until just combined. Do not over mix.
Use a large spring loaded cookie scoop to fill muffin wells.
Bake for 14-18 minutes until the tops are domed and a toothpick comes out clean.