1 c. butter
1 1/4 c. sugar
2 eggs
1 1/4 c. 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
1/4 c. pecans or walnuts, chopped
1/2 c. raisins, chopped

Preheat oven to 400 degrees F. Grease 1 1/2 inch muffin tins.

Cream the butter and sugar. Add eggs. Mix well. Blend in sweet potatoes.

Sift flour with baking powder and salt, cinnamon and nutmeg. Add alternately with milk. Do not over mix.

Fold in nuts and raisins. Fill greased muffin tins 2/3 full. Bake 400 degrees for 25 minutes.

Note: Sweet Potato Muffins can be frozen and reheated. 6 dozen.