• Begin by preheating your oven to 350°F (175°C). While the oven is heating, generously grease the cavities of a muffin tin using the 2 tablespoons of butter. Alternatively, you can line the tin with muffin liners for easier cleanup.
• In a large, spacious bowl, combine the freshly mashed sweet potatoes (ensure there are no lumps), eggs, fragrant vanilla extract, milk, and oil. Using a whisk, blend these ingredients together, aiming for a smooth, homogeneous mixture. The consistency should be creamy, indicative of a well-combined base.
• In another bowl, methodically whisk together the nutritious whole wheat flour, baking powder (which will give the muffins their rise), warming ground cinnamon, and powdered sugar. This ensures an even distribution of the leavening agent and flavors throughout the muffins.
• Gently fold the dry ingredient mix into the wet mixture, stirring with care to ensure you don't overmix, as this can lead to denser muffins. Once nearly combined, sprinkle in the chocolate chips and give a few more gentle folds to incorporate them evenly throughout the batter.
• With the aid of an ice cream scoop or two spoons, partition the batter into the prepared muffin tin, filling each cavity about 2/3 of the way to allow room for rising.
• Place the tin in your preheated oven and bake the muffins for 20-25 minutes. A good indication of doneness is when a toothpick or skewer inserted into the center of a muffin emerges clean or with just a few crumbs.
• Then let the muffins sit within the tin for about 5 minutes. This short resting period makes them easier to remove. Thereafter, transfer them to a wire rack where they should be allowed to cool completely. This ensures the frosting doesn't melt when applied.

Coconut Frosting

• For the frosting in a medium-sized bowl, begin by creaming the softened butter until it's pale and fluffy. Introduce the sea salt, vanilla extract, and coconut extract to add depth of flavor.
• As you continue mixing, gradually introduce the powdered sugar, ensuring it's well-integrated before adding more. As the mixture thickens, drizzle in the coconut cream, beating until the frosting achieves a creamy, spreadable consistency.
• Using a spatula or piping bag (for a decorative touch), lavishly spread or pipe the coconut frosting onto the crown of each cooled muffin.
• Present your muffins on a platter, serve this delectable fusion of sweet potato and coconut.