Sweet Potato Muffins

3/4 cup canned or cooked fresh sweet potatoes, mashed
1/4 cup margarine
1/2 cup granulated sugar
1 egg
3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk
1/4 cup pecans, finely chopped
1 to 2 tablespoons cinnamon sugar

Puree sweet potatoes in blender or food processor. Cream margarine and sugar. Beat in egg. Add sweet potatoes and mix well.

Sift together flour, baking powder, salt and spices. Add alternately with milk and pecans only until just blended. Do not over-mix. Fill small greased muffin tins completely. Sprinkle tops with cinnamon sugar. Bake at 400 degrees F for 25 to 30 minutes.