Ingredients
1 stick butter
1 ½ cups sugar
½ cup brown sugar, packed
2 eggs
1 ¼ cups sweet potatoes (cooked and mashed)
1 cup milk
2 ½ cups self-rising flour
1 tsp. cinnamon
¼ tsp. nutmeg
½ cup chopped pecans, optional
Instructions
Cream together butter and sugars until blended. Beat in eggs until fluffy. Add potatoes and milk. Sift together dry ingredients then add pecans and stir to coat. Add dry ingredients to creamed mixture, stirring only until flour is moistened. Spoon muffin mix into greased mini-muffin tins. Bake at 375 degrees for 10-15 minutes. For regular size muffins, bake for 15-20 minutes. Recipe makes 18 regular size muffins.
Pro Tips
Lee Farms shared this recipe with us, and they are in Four Oaks. These muffins are perfect for breakfast, brunch or lunch. Brian thinks they would also make a great dessert; just add some cream cheese icing!