Recipe by Karen Gulkin

Makes 14—16 servings

Ingredients:

• 1 cup cut or whole canned Louisiana yams, puréed
• 1 can crushed pineapple (8 ounces), drained
• 1 teaspoon orange zest
• 2 eggs
• 2/3 cup sugar
• 1/2 cup walnuts, chopped
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

Preheat oven to 375°F. In a medium bowl combine sweet potatoes, pineapple, orange zest, eggs and sugar. Stir until well combined. Stir in walnuts. In a large bowl, combine flour, powder, soda and salt. Pour wet ingredients over dry ingredients and fold until dry ingredients are just moistened. Do not over mix. Spray muffin tins with nonstick cooking spray. Spoon about 1/4 cup batter into each cup. If there is not enough batter to fill the tins, put a small amount of water in the empty ones. Bake for 16 to 20 minutes.