1/2 c. butter, softened
1 1/4 c. sugar
2 eggs
1 1/4 c. cooked, mashed sweet potatoes
1/4 to 1/3 c. milk
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. raisins
1/4 c. chopped pecans
2 tbsp. sugar
1/4 tsp. ground cinnamon

Cream butter; gradually add 1 1/4 cups sugar, beating at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in sweet potatoes and milk.

Combine flour, baking powder, salt, 2 teaspoons cinnamon, and nutmeg; add to creamed mixture, stirring just until moistened. Stir in raisins and pecans. Spoon into greased muffin pans, filling 2/3 full.

Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; sprinkle over batter. Bake at 400 degrees for 22 to 25 minutes. Yield: 2 dozen.