Sweet Potato Walnut Spiced Muffins

Preheat oven to 400°F. 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.

Reduce oven temperature to 350°. Line 26 muffin tins with paper liners.

Sift flour and next 6 ingredients (down to and including the cloves on the above list) into a medium bowl. Set aside.

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.

Divide batter between the muffin tins, they should be nearly full.

In a small bowl, stir together the remaining 1/3 cup walnuts, coconut, sugar and cinnamon. Sprinkle over the muffins.

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.