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Sweet Potato Muffins This is a wonderful way to use leftover sweet potatoes. I bake these muffins to accompany after-Thanksgiving meals. 1/4 cup butter, softened Preheat oven to 400 degrees. Beat butter at medium speed of an electric mixer until creamy; add sugar, beating well. Add sweet potato and egg; beat well. Combine flour and next 3 ingredients. Stir in pecans and raisins. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat just until blended after each addition. Spoon batter into greased muffin pans, filling two-thirds full. Bake for 20 to 25 minutes or until a wooden pick inserted in center of a muffin comes out clean. Remove from pans immediately. Yield: 1 dozen. © 1996 by Oxmoor House, Inc.
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