2 pounds (3 medium sized) Sweet Potatoes, scrubbed
2 cups all purpose flour
2 tsp baking powder
1 tsp coarse salt
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1 cup (2 sticks) unsalted butter, room temp.
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs, room temp
2 tsp pure vanilla extract
2 cups miniature marshmellows
candied pecan pieces if available
Preheat oven to 400 Pierce sweet potatoes with a fork and place on a parchment lined rimmed baking sheet. Bake until completely soft and juices begin to seep from the potatoes and carmelize (about 1 hr) Reduce oven to 325
Slice potatoes in half lengthwise and use a fork to scrape the flesh from the skin into a bowl. Mash the potato with a fork until smooth
Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt, cinnamon and nutmeg. With an Electric mixer on medium high cream butter and both sugars until pale and fluffy. Add eggs one at a time, beating until all eggs are incorporated. Beat in mashed potatoes and vanilla, reduce speed to low. Add the flour in three batches, beat until all is incorporated.
Divide batter evenly into 4 mounds, place marshmellows on a large sheet or non stick baking mat. Using a small kitchen torch, brown marshmellows all over (or heat under the broiler) With an offset spatula, transfer mounds to cupcakes and top with candied pecans. Keep at room temp.
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