1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 (15 ounce) can sweet potatoes, drained
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
Preheat the oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter, sugar, egg, and vanilla until smooth. Beat in the flour, salt, and nutmeg. Fold in the sweet potatoes. Spoon batter into prepared muffin liners.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins are still warm, remove muffins from oven and place on a wire rack to cool completely.