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Grease muffin tins that are 1 1/2 inches in diameter. Puree the sweet potatoes in a food processor or blender. Cream the butter and sugar. Beat in the eggs and pureed sweet potatoes. Sift the flour with the baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients alternately by hand with the milk and chopped nuts and raisins, mixing until well blended.
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