Beat together the softened cream cheese, sugar and ginger until fluffy. Set aside as you make the muffin batter.
In a separate large mixing bowl, whisk together eggs, mashed sweet potatoes, whole milk, vegetable oil, melted butter and vanilla extract until combined.
Pour the wet ingredients over the dry ingredients and fold just until combined. Do not overmix. Leaving some lumps is OK.
Spoon the batter into baking liners so that it's ¾ full. Dollop some ginger cream cheese filling, about 2 teaspoons, on top of each muffin and sprinkle pecans on the batter on the side. Bake.
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