(I first had these at Colonial Williamsburg while attending the Summer Teacher's Institute.)

1/2 c butter
1 1/4 c sugar
2 eggs
1 1/4 c canned sweet potatoes, mashed
1 1/2 c flour
2 t baking powder
1/4 t salt
1 t cinnamon
1/4 t nutmet
1 c milk
1/4 c chopped nuts
1/2 c chopped raisins

Preheat oven to 400 degrees. Cream butter and sugar, add eggs and mix well. Blend in sweet potatoes. Sift flour and remaining dry ingredients. Add alternately with mil; DO NOT OVERMIX. Fold in nuts and raisins, fill greased 1-1 1/2" muffin tins 2/3 full. Bake at 400 degrees for 25 minutes. Can be frozen and reheated. Makes 5 dozen.