2/3 c. fresh cooked or canned sweet potatoes, well drained
4 tbsp. butter
1/2 c. sugar
1 egg
3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. milk
4 tbsp. chopped pecans
4 tbsp. raisins, chopped

Grease muffin tins. Puree the sweet potatoes in blender. Cream butter and sugar, beat in egg and sweet potatoes. Sift flour and dry ingredients and mix alternately with milk and chopped nuts and raisins, mixing until just blended. Do not overmix. Fill muffin tins. A little cinnamon and sugar may be sprinkled on tops if desired. Bake at 400 degrees for 25 minutes.