Cinnamon and sugar-topped sweet potato muffins laced with pecans.

Sweet Potato Muffins

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup chopped pecans
1 1/4 cups cooked and mashed yams
3/4 cup milk
1/4 cup butter, melted
2 large eggs
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar

1. In a large bowl combine together flour, 1/2 cup sugar, brown sugar, baking powder, salt, and chopped pecans. Make a well in the center.
2. In a medium bowl beat together yams, milk, melted butter, and eggs. Pour into the well stir until just moistened.
3. Fill a greased muffin tin 2/3 full. Sprinkle with a mixture of cinnamon and 1/4 cup sugar.
4. Bake in a 425°F (220°C) oven for 25 minutes, or until brown.

Makes 1 dozen muffins.