Preheat the oven to 425 degrees. Wrap the sweet potatoes individually in foil, adding a piece of ginger to each packet. Bake (ginger side up) for 1 hour (or longer to get them totally soft). Note: sometimes they can get a little leaky towards the end if you want to place a baking sheet under them. 

When the potatoes are done cooking reduce the heat of the oven to 350 degrees. Remove them from the foil, put the ginger aside and peel potatoes (it should be super easy), and mash with a fork or alternatively place in a blender and blend until smooth (I suggest the latter). Measure 1 3/4 cup of the sweet potato mixture and add it to a large mixing bowl. Chop the softened ginger as finely as possible and add to the bowl as well. 

Add the egg, melted butter and sugar to the potato mixture and whisk together to combine. Sift the dry ingredients (not the pecans, hemp hearts or cinnamon) over the wet ingredients and stir using a spatula until just combined. Don't overmix. 

Spray or grease a muffin pan (I used a large one with 12 muffins), and evenly distribute the muffin batter. Sprinkle with pecans, hemp hearts and cinnamon. Bake for 16-18 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Let rest for 10 minutes and then let cool on a cooling rack. Store in the fridge in a covered container for up to a week.