1 large sweet potato, cooked
2 eggs, well beaten
1 cup half and half
1/2 cup honey
3 tablespoons butter, melted
2 tablespoons, packed light brown sugar
1 1/4 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
3/4 teaspoon salt

Preheat the oven to 400°F. 

Line a large muffin tin with foil liners. 

In a food processor puree the potatoes and transfer 1 cup to a mixing bowl. Mix in the eggs, half and half, honey and butter in that order. Add the remaining ingredients and gently stir until just mixed.

Spoon the batter into the prepared muffin cups. Bake 20-25 minutes or until golden, springy to the touch and a toothpick inserted into the center of a muffin comes out clean.  Serve hot with butter, if desired.

- Recipe courtesy of The Military Wives Cookbook.

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