1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 eggs
1 c. sugar
1/2 c. packed brown sugar
1/2 c. vegetable oil
1 (17 oz.) can sweet potatoes (drained and mashed)
1/2 c. chopped pecans
1 c. dates, chopped
1/4 c. all-purpose flour

Combine first 4 ingredients in a large bowl. Make a well in center of mixture. Combine eggs and next 4 ingredients in a bowl; beat at medium speed with electric mixer until blended. Add sweet potato mixture to dry ingredients; stir until moist.

Mix pecans and dates in the 1/4 cup flour; fold into muffin mixture. Spoon into greased muffin pans, filling 3/4 full. Bake at 350 degrees 27-30 minutes. Remove from pan immediately. Makes 1 1/2 dozen. If desired, bake in miniature muffin pans or cups at 350 degrees 12-14 minutes. Yield: 4 dozen.