While looking through the pantry, I saw a can of sweet potato purée and a bag of mini marshmallows. Cupcakes are my thing, so I thought I would challenge myself and make a sweet potato pie cupcake. They turned out to be delicious and a big hit at hubby's office. ( I am known for sending in baked goods. Nothing wrong with a little job security, right? ) The cake is extremely moist and once the marshmallows go under the broiler, they puff up, get soft, and most importantly - STAY soft! Recipe makes approximately 22.
1-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar
3/4 cup sweet potato purée
1/2 cup vegetable oil
1 cup maple syrup, plus more for drizzling
Preheat oven to 350˚ F. In a medium sized mixing bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda, and salt.
In a large bowl, or in the bowl of a stand mixer, mix together the sweet potato purée, sugar, and eggs until smooth. Mix in oil and maple syrup.
Fill the cupcake liners 3/4 full with batter. Bake approximately 20 minutes, or until done. *If you touch the tops with your fingers, it should feel springy. It's okay if it's a little sticky - that's the full cup of maple syrup!*
As soon as they are out of the oven, top with a handful ( as many as will fit ) of mini marshmallows. Turn the broiler on, and place the cupcakes underneath. WATCH THEM CAREFULLY. It only takes a minute to let the marshmallows puff up and turn golden brown. After that, they can burn in an instant.
Remove from oven and drizzle with a bit more of maple syrup.