Cook the sweet potato according to your preferred method. I like to microwave mine for the fastest approach. To do so, wash the sweet potato well, then wrap it in a wet paper towel and place it on a plate. Microwave for 5 minutes per side, or until the potato is very tender.

Allow the potato to cool completely before using it in the recipe. I refrigerate mine until it is chilled. Once chilled, remove the skin and mash the flesh using a potato masher or a fork. Measure out ⅔ cup of sweet potato puree to add to the recipe.

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with 9 paper liners.

Mix the mashed sweet potato, eggs, pure maple syrup, avocado oil, vanilla extract, and grated ginger in a large bowl until the wet ingredients are well combined.

In a separate bowl, mix together the almond flour, tapioca flour, baking powder, pumpkin spice, and sea salt until the dry ingredients are combined.

Pour the dry ingredients into the bowl with the wet ingredients, and mix well.

Fill the muffin holes all the way up with the sweet potato muffin batter.

Bake on the center rack of the preheated oven for 20-25 minutes, or until the tops are golden brown and the muffins are fully cooked.

Muffins have the best texture when they have an internal temperature of 190 to 205 degrees F. To check for doneness, insert a digital thermometer into the center of a muffin.

Transfer the muffin pan to a wire rack and allow them to cool completely in the muffin tin.