Candied Sweet Potato Cupcakes

Name: Candied Sweet Potato Cupcakes
Yield: makes 24
Ingredients: 2 pounds (about 3 medium) sweet potatoes, scrubbed; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon coarse salt; 2 teaspoons ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1 cup (2 sticks) unsalted butter, room temperature; 1 cup granulated sugar; 1 cup packed dark-brown sugar; 4 large eggs, room temperature; 2 teaspoons pure vanilla extract; 2 cups miniature marshmallows; Candied Pecan Pieces (page 323)

January 24, 2012

Although the flavor might seem unusual for a cupcake, sweet potatoes have long been pureed and baked into desserts, such as sweet potato pie. This playful rendition of a traditional Thanksgiving side dish—complete with mini marshmallows and candied pecans on top—will appeal to anyone who loves the sweet, earthy flavors of root vegetables. Serve the cupcakes as one component of a holiday dessert buffet. If you like, bake and mash the sweet potatoes the day before you make the cupcakes; let cool completely and refrigerate, covered.

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