I used fresh sweet potato, boiled and mashed, and raisins rather than dates. There was a bit too much added sugar for me, I think the natural sweetness of the potato and the raisins/dates is plenty, but the sweet-toothed half of my household loved the sweetness. The batter is very gluten-y, which makes the muffins stand up with a light texture. However, this was difficult for a younger person to handle in filling the tins.
This is how I made them- 1c white flour, 1c wheat. Omitted the dates & pecans, added 1/4 c ground flax seed. Used 15oz can sweet tater puree. They were delicious! Very silky & smooth textured. The kids love them. Great way to sneak veggies into the 2 that aren't fond of veggies! THNX!