Instructions

1. If you don't have cooked sweet potato on hand, then wrap one large sweet potato in foil and bake it in the oven for 55 minutes at 405 degrees. It will be soft and tender after baking, and the skin will come off easily. Mash it and let it cool before preparing the muffins.
2. Preheat your oven to 350 degrees. Line a muffin pan with liners if you are not using a non-stick or Silicone muffin tray.
3. In a large bowl, combine the almond flour, potato starch, baking powder, sea salt, coconut sugar, and cinnamon. Whisk well, breaking up any lumps from the starch.
4. In a small bowl, combine ½ cup of mashed sweet potato with vanilla, coconut milk, and almond milk. Stir until well combined.
5. Add the wet ingredients to the dry ingredients and stir with a spoon until well combined. It should be similar to the consistency of cake batter.
6. Divide the batter between 8-12 muffin liners, depending on how large you want them to be. Bake for 22 minutes, or when a toothpick comes out mostly clean. The muffins should be slightly undercooked when they come out, but they will finish cooking out of the oven.
7. While the muffins are resting, make the caramel sauce.
8. In a food processor, combine all the caramel sauce ingredients except for the vanilla.
9. Blend until completely smooth, scraping the sides a couple times during processing.
10. In a small pot, heat sauce over medium-low heat. Once it starts boiling, stir for about 2-3 minutes, or until it thickens.
11. Immediately remove sauce from heat and stir in the vanilla. The sauce will continue to thicken as it cools.
12. Once the muffins have rested for 20 minutes, drizzle with the sweet potato caramel sauce.
13. If you wish, garnish with cinnamon sticks.