1 1/2 cups all-purpose flour
1/2 cup mini chocolate chips
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 cup canned sweet potato puree
2/3 cup packed light brown sugar
1 stick (8 tablespoons) unsalted butter, melted
1/3 cup sour cream
1 large egg

Preheat the oven to 350 degrees F. Coat the cups of three 12-cup mini muffin tins with cooking spray or line with mini paper liners. Whisk together the flour, chocolate chips, baking powder, cinnamon, salt, and baking soda in a medium bowl. Whisk together the sweet potato, sugar, butter, sour cream and egg in a large bowl until combined. Stir the flour mixture into the sweet potato mixture until just combined but with a few small lumps. Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins pull away from the sides of the pan (unless you used paper liners) and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

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