4 eggs
2 c. self-rising flour
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. baking powder
2 c. sugar
1 1/2 c. vegetable oil
2 c. sweet potatoes, cooked, canned, mashed
1 c. crushed pineapple
3/4 c. pecans, chopped

These sweet potato muffins are tasty enough to take along anywhere.

Beat eggs separately. Mix flour, baking soda, baking powder and cinnamon together. Cream oil and sugar in a separate bowl. Add eggs and sweet potatoes; mix well. Stir in dry ingredients, pineapple and pecans. Mix well and pour into greased muffin pans, filling to the rim. Bake at 350 degrees for approximately 20 minutes. Makes 24 muffins.