2 c. buttermilk biscuit and pancake mix
1 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs, slightly beaten
1 1/4 yams, cooked and mashed
1 c. milk
3/4 c. chopped pecans
1/4 c. bittersweet orange marmalade preserves

Combine mix, sugar, cinnamon and nutmeg in a bowl and mix to eliminate lumps. Stir in eggs, yams and milk. Fold in pecans. Spoon into greased cast iron muffin pans. Bake in preheated 400 degree oven 20 to 25 minutes or until tops spring back when lightly touched. Remove from muffin pan and lightly brush each muffin with warm marmalade preserves. Makes 4 dozen muffins.

TIP: To cook yams, prepare as you would a baked potato in either the conventional oven or microwave. When yams are cool enough to handle, cut open and remove pulp. Mash until smooth.