Sweet Potato Cinnamon Bread/Muffins (Jodi)

(This recipe is from Young's Dairy.)

Makes 1 loaf or 12 muffins

3/4 cup Butter, softened
2-1/4 cups firmly packed Brown Sugar
1-1/2 cups Sweet Potato Puree
2 Eggs
2-1/2 cups Flour
3/4 tsp. Salt
3/4 tsp. Ground Nutmeg
3/4 tsp. Ground Ginger
1-1/2 tsp. Baking Soda
1 Tbsp. Ground Cinnamon
1-1/2 dashes Ground Cloves
1/2 cup Water

Scrub 1 medium-large sweet potato, cut into 2-inch-long pieces, place in a small saucepan, and cover with water. Cook about 25 minutes before pureeing in food processor. Remove puree.

Preheat oven to 375 degrees.

Butter and flour pan or line with muffin papers.

With an electric mixer, cream the butter and sugar until light and fluffy; stir in sweet potato puree and egg.

Sift together flour, salt, nutmeg, ginger, baking soda, cinnamon, and cloves. Stir half of the dry ingredients into creamed mixture; stir in water, then remaining dry ingredients.

Bake until dry on top and a skewer inserted in center comes out clean. Muffins take around 15 minutes to bake, bread will take 35 minutes, depending on the oven and pan size.