I hate sweet potatoes. I know that is a cardinal sin to most, but it never sat right with me that I would want sweet fries with my burger. That being said, I do love sweet potato at Thanksgiving. It generally is served just as it should, sweet. Whether you have a casserole with cinnamon sugar, or top it with marshmallows, you know what I mean.

Number 2 in my “pie-themed” cupcakes is a Sweet Potato Pie cupcake. The base is made up of a moist, sweet potato cake, filled with mashed candied yams, and topped with, you guessed it, marshmallow topping.

Ingredients:

Sweet Potato Cupcakes

• 1/2 c butter, softened
• 1 1/2 c brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 can candied yams, drained and mashed
• 2 c flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1 1/2 tsp ginger
• 1 ground nutmeg
• 1/4 tsp cloves
• 1/2 cup milk or heavy cream

Marshmallow topping

• Marshmallow spread (Fluff)
• Mini Marshmallows
• Kitchen Torch

Instructions:

1. Preheat oven to 350 degrees F.
2. In mixing bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, vanilla and 1 cup of the mashed sweet potatoes.
3. In a separate bowl, combine the dry ingredients and spices. Alternate adding milk and the flour mixture and mix until well incorporated.
4. Fill each liner halfway, and place a small spoonful of the remaining mashed candied yams in the center. Fill the liner the rest of the way.
5. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean.
6. Spread a layer of Marshmallow topping and use it as a glue to add the mini marshmallows. Use a kitchen torch to brown the marshmallows.