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Preheat an oven to 375 ℉ and line a muffin tin with liners or grease them with extra oil to prevent sticking.
In a large mixing bowl, combine mashed sweet potato, applesauce, brown sugar, eggs, yogurt, vanilla, oil, in a medium bowl and whisk until smooth.
Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir together until well combined and batter has a smooth consistency. Do not over mix.
Pour batter into the prepared muffin pan.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean.
Let cool in pan for 5 minutes before transferring to a wire cooling rack.
Let cool completely and store in an air-tight container in fridge for up to 4 days or in the freezer for a month.
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