1/4 c. sugar
1/2 c. butter, room temperature
1 1/2 c. flour
1 tsp. cinnamon, ground
1/4 tsp. salt
1/2 c. raisins, chopped
2 tbsp. sugar
1/4 c. sweet potatoes, cooked and mashed
2 eggs, large, room temperature
2 tsp. baking powder
1/4 tsp. nutmeg, ground
1 c. milk
1/4 c. pecans, chopped
1/4 tsp. cinnamon

Preheat oven to 400 degrees. In large bowl beat 1/2 cup sugar, sweet potatoes and butter until smooth. Add eggs, one at a time, and blend well. Sift together flour, baking powder, 1 teaspoon cinnamon, nutmeg and salt. Add flour mixture alternately with milk to sweet potato mixture, stirring only to blend. DO NOT OVER MIX! Fold in raisins and pecans. Thoroughly grease 24 muffin cups, then spoon in batter. Mix remaining sugar and cinnamon together in a small bowl; sprinkle over filled muffin cups. Bake for 25-30 minutes or until muffins are done; serve warm. Note: May be easily frozen and reheated.