Preheat oven to 350° F and line a 12 cup muffin pan with liners (or grease with coconut oil).
Add dates, sweet potato, coconut milk, coconut oil, eggs, vanilla extract, and maple syrup in the bowl of a food processor and process until very smooth.
In a small bowl whisk together the coconut flour, spices, salt, and baking soda. Add the dry ingredients to the wet ingredients in the bowl of food processor, pulsing as you go, being careful not to overmix. The batter will be very thick, but this is okay!
Scoop batter evenly into the muffin pan and smooth them out with the back of a spoon or small spatula. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool completely and enjoy with a scoop of your favorite nut butter on top.