- 2/3 cup [160 mL] drained boiled sweet potato dices
- 4 tablespoons [60 g] butter
- 1/2 cup [100 g] sugar
- 1 egg
- 3/4 cup [105 g] all-purpose flour
- 1/2 teaspoon [2.5 mL] salt
- 2 teaspoons [10 mL] baking powder
- 1/2 teaspoon [2.5 mL] cinnamon
- 1/4 teaspoon [1 mL] nutmeg
- 1/2 cup [125 mL] milk
- 1/4 cup [60 mL] chopped pecans
- 1/4 cup [60 mL] chopped raisins
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- Grease muffins tins; preheat oven to 400°F [200°C].
- Into a blender, puree drained boiled sweet potato dices; reserve.
- Cream together butter and sugar.
- Beat in egg and sweet potato puree.
- Sift together flour, salt, baking powder, cinnamon and nutmeg.
- Fold mixed dry ingredients into sweet potato puree mixture.
- Stir in milk and chopped pecans and raisins, mixing as little as possible.
- Fill muffin tins with dough, up to the rims.
- Bake into preheated oven, for 25 minutes.
- Serve hot, right from muffin tins.
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