Christiana Campbell's Sweet Potato Muffins : Bread served in Colonial Williamsburg - Thanksgiving

Christiana Campbell's Tavern Sweet Potato Muffin Recipe - 3 dozen
Colonial Williamsburg Cookbook: https://amzn.to/3Vc1zNH

1 medium sweet potato, 1/4 cup butter, 1/2 cup sugar, 1 egg lightly beaten, 1/4 teaspoon lemon peel grated, 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 cup milk, 1/4 cup chopped walnuts chopped, 1/4 cup chopped raisins.
Preheat the oven to 375 degrees F.
Wash and then bake sweet potato for 45 mins until tender, cool to room temperature.
Discard potato peel, mash potato and reserve 2/3 cup.
Preheat oven to 400 degrees F.
Cream together the butter and sugar. Beat in reserved 2/3 cup of sweet potato. Beat in the egg and grated lemon peel.
Sift the flower with the baking powder, baking soda, salt, cinnamon and nutmeg.
Add the dry ingredients and milk alternately by hand, mixing until just blended. Do not over mix
Fold in chopped nuts / raisins.
Spoon into the greased muffin tins, filling only 2/3 full.
Bake at 400 degrees for 20 mins.
Enjoy!
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