1/2 c. butter
1 1/4 c. sugar
2 eggs
1 1/4 c. canned sweet potatoes, mashed
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. milk
1/2 c. pecans
1/2 c. raisins

Preheat oven to 400 degrees. Grease 1 1/2 inch muffin tins. Cream the butter and sugar. Add eggs and mix well. Blend in sweet potatoes. Sift all dry ingredients. Add alternately with the milk. Do not over mix. Fold in nuts and raisins. Fill muffin tins 2/3 full. Bake at 400 degrees for 25 minutes. Makes 6 dozen.

NOTE: Sweet potato muffins can be frozen and reheated.