Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for about 45 minutes until soft.

In a large mixing bowl, combine the dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.

In a separate bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth.

Gently stir the wet ingredients into the dry mixture until just combined, then fold in the mashed sweet potato.

Line a muffin tin with liners or grease it. Fill each cup about two-thirds full with batter.

Bake in the preheated oven at 325°F (165°C) for approximately 30 minutes until a toothpick comes out clean.

Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack.