To bring the flavor out in the collard greens, you’ll need to roast the greens. To do this, first spray a cookie sheet with non-stick oil and then spread the chopped collard greens on the sheet in a thin layer. Cook for 15 minutes and let cool.
Increase oven temperature to 400. Grab two bowls and combine dry ingredients in one bowl: flour, cornmeal, baking powder, salt, cinnamon, nutmeg, sugar, and roasted collard and wet ingredients in the other bowl: mashed sweet potato, eggs, milk and oil.
Combine the ingredients in both bowls and mix well.
Spoon into muffin tins and bake for 13-15 minutes or until a toothpick comes out clean.