Preheat oven to 400. Spray a 12-count muffin tin tray with non-stick spray or add cupcake liners.
Wrap your sweet potato in foil, puncture with air vents and bake in the oven until fork tender, about 35 to 45 minutes. Mash the sweet potato in a large bowl.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, salt, nutmeg and clove. Set aside.
Mix the butter, brown sugar, egg, vanila extract and milk into the mashed sweet potato. Add the dry ingredients and beat until combined.
Spoon the batter into each muffin cup filling to the top. Bake the muffins in the oven at 375 for 25 -30 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for a bit and then move them to a wire rack to continue to cool.
Muffins will stay fresh in an air-tight container on the counter for a few days or in the refrigerator for one week.