Hey Amy!

This is yet another sweet potato recipe I love.  A few years ago a Vietnamese friend explained that in her culture, people eat sweet potatoes and yams to naturally help lower their high blood pressure.  I took her advice and have been in a love affair with sweet potatoes since.  Now I realize the eggs, butter and sugar in this recipe may negate the positive help the sweet potatoes give but I am willing to take that chance.  Besides, the natural sweets are on the table often enough!

Ingredients:

1 1/4 c. sugar
1 1/4 c. mashed sweet potatoes
1/2 c. butter, softened
2 large eggs, room temperature
1 1/2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. milk
1/2 tsp. salt
1/2 c. raisins, chopped
1/4 c. walnuts, chopped
2 Tbsp. sugar and 1/4 tsp cinnamon mixed together for topping

Preheat oven to 400.  Line 24 muffin tins with paper liners.  Beat together sugar, sweet potatoes, and butter until smooth.  Add eggs and blend well.  Sift together flour, baking powder, spices and salt in separate bowl.  Add to sweet potato mix alternating with the milk and stirring to blend.  Do not overmix.  When complete, fold in raisins and nuts.  Fill each cup 3/4 full and sprinkle sugar and cinnamon mixture.  Bake 25 to 30 minutes until toothpick poked into one comes out clean.  Enjoy!

I am not a huge fan of both raisins and walnuts together so I usually omit one or both.  Also, a great idea came a few weeks ago  from reader Viciousness–she took this muffin recipe, doubled it and made a cake!  She used a 9 x 11 pan.  She added a bit more butter to the topping because in her words “butter is GOOD!”  Viciousness is a girl after my own heart.  Doubling and creating a cake would work with this recipe as well.  Thanks lady!

xo–me

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