Minced ginger and dried orange peel enhance the taste of these spiced muffins. I especially love the whipped ginger butter served with these holiday treats. — Susan Bracken, State College, Pa.
In a large bowl, combine the flour, 1 cup sugar, orange peel, baking powder, ginger, salt, and baking soda. In a small bowl, combine eggs and sweet potatoes; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter.
Bake at 400 degrees for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
In a small bowl, combine the ginger butter ingredients. Serve with warm muffins.