These are delicious muffins that are a little different through the inclusion of sweet potato. Best served warm.
This is a great recipe! I skinned and boiled the sweet potatoes until they were soft.. then chopped them and put them in the blender until smooth. I used whole wheat flour as oppossed to white flour, did not you the allspice and added about half a teaspoon more of both cinnamon and nutmeg and cut down on the sugar. Came out delicious. Baking time for more like 40-45 minutes than 30. - 16 Oct 2006 (Review from Allrecipes USA and Canada)
SO GOOD! I used a 40 oz. can of yams (drained & mashed), and added 1/2 c. milk...perfect - nice and moist, but not dense. I was able to make 6 jumbo-sized muffins & 5 regular-sized muffins. The jumbo muffins took 32 minutes, and the regular took 28 minutes. Also, used dried cranberries instead of raisins. - 01 Sep 2008 (Review from Allrecipes USA and Canada)
I love this recipe, it is one of my favorites on here. I have made it several times, the only changes I make is I add 1 Tablespoon of Cinnamon and add 1/2 cup of milk, then bake it about 15 mins longer than the recipe calls for. I didn't have raisins, either so I added more walnuts. They are great for breakfast or a quick snack. - 19 Jan 2011 (Review from Allrecipes USA and Canada)