Rinse/scrub the outside of your sweet potatoes.  Don’t dry them – put them right in your slow cooker. This is the only liquid needed.  Just what is on them after rinsing!

Set to low and cook for 6-7 hours depending on how big your sweet potatoes are.

Preheat the oven to 375 degrees F and line a muffin tin with silicone liners or grease with nonstick spray.

Stir together all ingredients and spoon into the prepared tin, filling each cup very full and mounding slightly on top. (The batter should be thick.)

Bake for 24-26 minutes or until just starting to turn golden brown and a cake tester inserted into the center comes out clean. Let cool in the pan.

Serve warm or reheat slightly before serving if desired.