Sweet Potato Muffins

FOUND IT: In a Penzey's catalog.

These are easy, good and fairly healthy.

Ingredients:

1 stick butter
1 1/4 cup sugar (or Splenda)
2 eggs
1 1/4 cups cooked, mashed sweet potatoes, about one good sized potato (see microwave note below)
1/3 cup milk
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup raisins
1/4 cup chopped pecans (optional)

Topping (I skipped this):

2 tbsp sugar
1/4 tsp cinnamon

Cream the butter with the sugar, then add eggs one at a time. Stir in the sweet potatoes and the milk. In a separate bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Combine the two mixtures, stirring until moistened. Fold in the raisins and pecans. Spoon into greased muffin tin (or silicon liners). Fill to about 2/3 of capacity. Sprinkle topping on if you're using it, then bake at 375 for 25-27 minutes.

To microwave sweet potato, wash it off, poke some holes in it with a fork, wrap it in plastic wrap and microwave for 8-10 minutes.

Garlic Sweet Potatoes

FOUND IY: Laura tore it out of a copy of Shape magazine.
MODIFIED IT: Only to increase the seasonings

I eat sweet potatoes in several ways, but when I make them at home, this is how I do it.

Ingredients:

Two medium-large sweet potatoes
1 tbsp (or so) olive oil
1 tbsp garlic powder
1 tsp cinnamon
1 tsp cumin
Salt and pepper to taste

Peel sweet potatoes and chop them into 1/2-3/4 inch cubes. Toss them in the oil, garlic, cinnamon, cumin, salt and pepper. Spread them in a single layer in a baking dish, and bake in a 425 oven for 45 minutes, stirring once around halfway. They'll be tender when they're done.