Special thanks to: TS, Willard, NC Servings: 20 Directions: 3 c. self-rising flour 2 c. granulated sugar 2 tsp. cinnamon 1 1/2 canola oil 2 eggs 1 tsp vanilla flavoring 2c. sweetpotatoes (mashed) if sweetpotatoes are canned drain all juices optional 1 c. raisins 1 1/2 c. Surratt Farms chopped pecans CAN YIELD OF UP TO 72 MINI MUFFINS In an large bowl add flour, sugar and cinnamon blend together. Add oil, eggs and vanilla mix well(batter will somewhat crumbly). Next, add sweetpotatoes mix well. Fold in nuts and raisins. Add batter to a greased mini cup(24) muffin pan. Preheat oven at 350 degrees and bake for 20 min. Special Notes: GIVE THESE MUFFINS TO SOMEONE WHO DOES NOT LIKE SWEETPOTATOES (SO THEY SAY). I CAN MOST GUARANTEE THESE MUFFINS WILL CHANGE THEIR MINDS ABOUT SWEETPOTATOES