Aside from turkey and stuffing, nothing reminds me more of Thanksgiving than sweet potato. I’ve never been a fan of sweet potato pie, sweet potato casserole or even baked sweet potato, but they seem to always make their way to the dining table during the holidays.
Sweet Potato Cupcakes, adapted from Better Homes and Gardens
makes 24 cupcakes
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar, packed
3 large eggs, room temperature
1-15 oz can sweet potato puree
1 tsp vanilla paste
1. Preheat oven to 350 degrees F. Line muffins tins.
2. Whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. In the bowl of stand mixer with a paddle attachment, cream together granulated sugar, brown sugar and butter. Add eggs one at a time, making sure to scrape down the bowl with each addition.
4. Add the sweet potato puree and vanilla to the creamed mixture. Mix until combined.
5. Add the whisked dry ingredients in two additions, scraping down the bowl to make sure the dry has been fully incorporated.
6. Divide the batter among the lined cupcake tin. Place one mini marshmallow in center of each. Using an mini offset spatula or a small spoon cover the marshmallow with surrounding batter.
7. Bake for 25-30 minutes until marshmallow has melted and cake is done. Test with a toothpick to make sure toothpick inserted in side of cake comes out clean.
8. Place a couple of marshmallows on top of cupcakes. Using a kitchen torch, toast and brown the marshmallows. Sprinkle with nuts and a light dusting of powdered sugar. Serve at room temperature or warm up the cupcakes.