These cupcakes are just too cute. They have a mild sweet potato flavor and are topped with toasted marshmallows. They're a nice change of pace from frosting and faster to make. If you're too busy during the holidays to make sweet potato pie, consider this quick treat. Recipe after the jump.
The potatoes were a cinch to prepare. I tossed them in my toaster oven for an hour the night before, and refrigerated them.
I don't recommend using the food processor to puree them, since you need a liquid to help the process along. I ended up scraping them into a bowl, using a potato masher, and then back into the food processor for good measure, since I already dirtied the work bowl and blade.
Whipping up a creamy batter.
It looks curdly after adding the sweet potatoes, but it'll work itself out.
You can see flecks of sweet potato in the cups. I used a cupcake pan instead of the muffin pan the recipe calls for, and ended up with 29 instead of 24 cupcakes. The baking time and temperature remain the same.
Toasted marshmallow how-to: Group mounds of marshmallows, about 7 or 8 of them to a mound, on a silicone mat.
Stick them for a minute or two under the broiler, and watch carefully! The marshmallows will swell and start to meld together. Remove them when you get the desired coloring, and place atop cupcakes immediately. Recipe after the jump.
