2/3 c. mashed sweet potatoes
4 tbsp. butter
1/2 c. sugar
1 egg
3/4 c. 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. chopped raisins

In mixing bowl cream butter and sugar; add egg and sweet potatoes; mix well. Sift flour with baking powder, salt and spices. Add alternately with milk to potato mixture; do not overmix. Fold in nuts and raisins.

Spoon into greased 1 1/2 inch muffin tins, filling each 2/3 full. A little sugar and cinnamon may be sprinkled on top of each muffin, if desired. Bake at 400 degrees for 25 minutes. Muffins can be frozen and reheated.