2/3 c. canned or cooked fresh 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. pecans or walnuts, chopped
4 tbsp. raisins, chopped

Preheat oven to 400 degrees. Grease muffin tins that are 1 1/2 inches in diameter. Puree the sweet potatoes in a food processor or blender. Cream the butter and sugar. Beat in the eggs and pureed sweet potatoes. Sift the flour with the baking powder, salt, cinnamon and nutmeg. Add the dry ingredients alternately by hand with the milk and chopped nuts and raisins, mixing just until blended. Do not over mix. Spoon into the greased muffin tins, filling each tin completely full. A little sugar and cinnamon may be sprinkled on top of each muffin if desired. Bake at 400 degrees for 25 minutes.