These delicious sweet potato muffins have a warm orange flavor, a crunchy cinnamon almond topping, and a hint of fall spice.
You can use fresh sweet potatoes if you'd rather. You'll need 14 ounces of sweet potatoes (about two regular-sized ones) - peel them, cut them into chunks and boil in hot water until tender, about 15-20 minutes. Then mash them or blend them in a food processor until pretty smooth.
Adapted from the Williams-Sonoma Muffins cookbook