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. brown sugar, firmly packed
1/2 c. vegetable oil
1 (17 oz.) can sweet potatoes, drained & mashed
1/2 c. pecans, chopped
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 an electric mixer until blended. Add sweet potato mixture to dry ingredients, and stir just until moistened. Dredge pecans and dates in 1/4 cup flour; fold into muffin mixture. Spoon into greased muffin pans, filling 3/4 full. Bake at 350 degrees for 27 to 30 minutes. Remove from pans immediately. Yield 1 1/2 dozen.

NOTE: Bake batter in miniature muffin pans at 350 degrees for 12 to 14 minutes. Yield: 4 dozen.