Sweet Potato Walnut Spiced Muffins

• 2 pounds Yams, About 3 Medium
• 3 cups Cake Flour
• 2 teaspoons Baking Powder
• 2 teaspoons Baking Soda
• 2 teaspoons Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Cloves
• 3/4 cups Plus 2 Tablespoons Of Canola Oil
• 1 cup Sugar
• 1 cup Brown Sugar, Packed
• 4 whole Eggs
• 1 teaspoon Vanilla
• 1 cup Walnuts, Toasted And Chopped, Divided
• 2 Tablespoons Sweetened, Flaked Coconut
• 2 teaspoons Raw Sugar
• 1 teaspoon Cinnamon

1. Preheat oven to 400u0b0F. Pierce potatoes with a fork and wrap in tinfoil. Roast potatoes until soft, about 1 hour. I turned off the oven and accidentally left them in there for, well, 3 hours. Allow them to cool then peel, and mash potatoes. Measure out 2 cups and 2 Tablespoons of mashed potatoes; cool to lukewarm.
2. Reduce oven temperature to 350u0b0. Line 26 muffin tins with paper liners.
3. Sift flour and next 6 ingredients (down to and including the cloves on the above list) into a medium bowl. Set aside.
4. Combine oil, 1 cup sugar, and brown sugar in a large bowl; whisk until smooth. Whisk in eggs 1 at a time, then whisk in the mashed sweet potatoes and vanilla. Whisk in flour mixture in 3 additions. Fold in 2/3 cups walnuts.
5. Divide batter between the muffin tins, they should be nearly full.
6. In a small bowl, stir together the remaining 1/3 cup walnuts, coconut, sugar and cinnamon. Sprinkle over the muffins.
7. Bake muffins in the preheated oven, rotating halfway through, until tester inserted into center comes out clean, about 22 minutes. Let them cool in the tins for about 5 minutes then let cool completely on a wire rack.

flour, baking powder, baking soda, cinnamon, ground ginger, kosher salt, ubc, canola oil, sugar, brown sugar, eggs, vanilla, walnuts, sugar, cinnamon

Taken from tastykitchen.com/recipes/breads/sweet-potato-walnut-spiced-muffins/ (may not work)