Have all ingredients at room temperature:

1 stick butter
1 (1 lb.) can sweet potatoes
1 c. milk
2 eggs
1/4 c. pecans or walnuts, chopped

Cream together 1 stick butter with 1 1/2 cups sugar, drain 1 pound can of sweet potatoes. Add to sugar and butter, add two eggs. Blend well. Sift together 1 1/2 cups flour with 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt. Add alternately with 1 cup milk to egg batter; do not over mix.

Fold in 1/2 cup raisins, 1/4 cup nuts, chopped. Sprinkle a little cinnamon and sugar on top. Bake in well greased muffin tins in preheated oven at 400 degrees for 25 minutes. (Muffins can be frozen after baked.)