Sweet Potato Muffins

1 cup cubed sweet potato
1 1/2 cups self-rising flour
1 cup sugar
3/4 tsp ground cinnamon
dash salt
3/4 cup vegetable oil
2 eggs
1/2 cup chopped pecans

1. In saucepan, cook sweet potatoes in small amount of boiling water for 20-25 minutes or until tender. Drain and mash.

2. Preheat oven to 350 degrees. Line 12 muffin cups with paper bake cups; set aside. In luarge bowl, combine sweet potato, flour, sugar, cinnamon, and salt. Add oil and eggs. Mix until just combined. Stir in pecans.

3. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake for 20-25 minutes or until light brown and centers spring back when lightly touched. Cool in muffin cups on wire rack for 5 minutes. Remove muffins from pans. Serve warm.

Makes 12

page 51 from Wal-Mart's Family Cookbook 2005