Either way I think you'll enjoy the flavor.
1 - 30 ounce can cut sweet potatoes
3/4 cup milk
3 cups sugar
6 cups flour
2 Tablespoons cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
4 teaspoons baking powder
4 teaspoons baking soda
1 1/2 teaspoons salt
1 cup chopped pecans
1 cup raisins
Sift flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt together in a large bowl and set aside.
Drain the sweet potatoes and in a blender or food processor, puree with 3/4 cup milk.
Beat the eggs, sugar and oil together. Mix in sweet potato puree.
Pour the liquid ingredients over the dry and fold together. Fold in pecans and raisins.
Fill greased muffin tins and bake at 350 degrees for 15 to 20 minutes, or until tops spring back when touched.
Recipe makes about 30 muffins
The White Oak Inn
Bed and Breakfast Foodie