Preheat oven to 350 degrees F and line muffin cups with paper liners or spray with cooking spray. Set aside.

Place drained sweet potatoes in a large bowl and mash well. Add sugar and pumpkin pie spice and mix thoroughly.

In a separate bowl, whisk together eggs and vanilla. Add corn muffin mix and milk, stirring until smooth.

Fold together sweet potato mixture and corn muffin mixture until smooth.

Spoon batter into prepared muffin cups.

Bake for 20-25 minutes, or until cooked through and golden brown.

Tip: freeze extra muffins for another meal!