I love tea parties, and these tiny delectable bites remind me to slow down enough to have a few tea parties. When the girls were little we would dress in old fashioned dresses, fill some fine tea cups, and have a party.

The flavor of these little gems is dependent upon the ingredients that are used. I find  fresh yams with a dark flesh, microwave them for about 7 minutes per pound, scoop out the pulp, and smash them in the food processor for a few seconds for the best flavor. I also bring out some great flavor with whole nutmeg that I grate with a zester and homemade vanilla (see my vanilla blog for that recipe).

Tiny Yam Muffins

 ½ cup butter, softened

 1 ¼ cups sugar

 2 eggs

 1 cup milk

 1 ¼ cups mashed yams or sweet potatoes

 1 ½ cups flour

 1 teaspoon baking powder

 ¼ teaspoon baking soda

 ½ teaspoon salt

 2 teaspoons cinnamon

 ¼ teaspoon freshly grated nutmeg

 ¾ cup chopped, toasted pecans

I just put the cooked sweet potatoes in the food processor and process until smooth. I add all the other ingredients (except the pecans) and process for just 20 seconds or until combined, being careful to not process too long. Fold in the pecans. Spoon into tiny muffin pans and bake at 400 degrees for 20 to 22 minutes. Remove muffins from the tins and allow to cool before putting in freezer bags. Freeze any muffins that won’t be consumed in a day or two.

Here, Carson is enjoying his Tiny Yam Muffins, a fist full at a time. Definitely more “manly” than a tea party.