Just in time for Thanksgiving, I have this amazing recipe for you!
I think sweet potatoes must be a Southern thing. We never had sweet potato pie growing up, and rarely did I ever see candied yams on Thanksgiving! It’s not something I grew up with, so it’s not something I eat much of. I have slowly been acquiring a taste for sweet potato laden treats though! I made a sweet potato souffle for a Thanksgiving potluck last year, and have been craving to have it again this year!
I was planning on making it for Thanksgiving, but we already have so much planned! And J does not like sweet potato anything! I didn’t want a whole pan for myself, so I decided to try to get the flavor and feeling of sweet potato souffle another way. I love pumpkin in cookies and cakes, so I thought sweet potato wouldn’t be much different! And here is what I came up with: moist sweet potato, candied yam, sweet potato pie cupcakes! With toasted marshmallow topping!
These are so amazing! J even ate them…quite a few of them actually! 😉 Here’s how I made them!
Ingredients Print this recipe!
2 C. flour 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp Ginger
2 eggs 1 C. sugar 1 stick (1/2 cup) butter, softened (but not melted) 1/2 canola oil (or vegetable oil) 1 tsp vanilla 2 C. mashed sweet potato (I had a can of Bruce’s Yams in syrup so that is what I used, but if you want to use fresh sweet potatoes that would be fine too.)
Directions
Preheat over to 350°. Line cupcake pans with paper liners.
Combine the top list of dry ingredients in a large bowl and set aside.
Add eggs to mixing bowl and, using an electric mixer, beat until they lighten slightly in color. Add the sugar and beat until light and smooth. Add in the vanilla, butter, oil, and sweet potato. Mix well until it gets to a foamy consistency.
Turn mixer to low and slowly start adding in the dry ingredients. Once all the dry are added, mix until incorporated, but don’t over mix. Drop the batter by ice cream scoop into the cupcake cups filling them to just below the rim.
Cook at 350° for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Mine took a little longer because I had 2 pans in the oven together. Remove from the oven and cool, in the pan, for about 10 minutes.
Top the cupcakes using mini marshmallows, or one large marshmallow. You may have to press them down to get them to stay. Set the oven to broil. Once it’s heated, place the cupcakes, still in the pan, under the broiler until they brown slightly. Leave the door open, leave your hand on the pan. Do not leave it there! This will go fast and once they start browning, they will progress to being burnt very quickly! You need to rotate the pan to get them all browned evenly, so do one pan at a time.
These have a muffin sort of texture…a little crunch on the top and nice and moist in the center. With the spices of the season and the warmth of the sweet potato flavor…these are perfect for Thanksgiving!
I used half butter and half oil because how could you not have butter in sweet potatoes? But you can use all oil if you want to. I don’t think it would make much difference. This recipe yields 18 cupcakes.
The top marshmallows stay gooey and sticky…so good! I hope you love them! Happy Thanksgiving y’all! 🙂
Tuck & Sundry 
We eat baked sweet potatoes…yum! I've always wanted to try sweet potato pie…always heard down south.These look great…will have to try!
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An Update….I made these tonight. I should've read the directions a little better, or put down my phone while making these, because I mixed ALL of the ingredients in one bowl instead of mixing the dry ingredients in one and then adding the wet ingredients. They still turned out pretty delicious, but because of the way I mixed, or maybe over mixed, I think they might have turned out a little dry. I'll pay more attention next time around. LOL.Also, I chose to do mini sized ones (easier for work) and I ended up getting 56 out of this recipe. 🙂
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Lol…it shouldn't make any difference in the taste, just the presentation. Did you cook for less time for the mini muffins? They are smaller so would be done faster. That might be why they are dry.
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