3 c. self-rising flour
2 c. sugar
1 tsp. ground cinnamon
4 eggs
1-1/2 c. vegetable oil
1 tsp. vanilla extract
2 c. mashed cooked sweet potatoes
1 c. raisins
1 c. chopped nuts

In a bowl, combine the flour, sugar, and cinnamon. In a mixing bowl, beat the eggs, oil, and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups 2/3 full.

Bake at 350°F for 18 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Yield: 3 dozen.