I’ve been smitten with sweet potatoes for a long time, but I only recently began baking with them. Now that I have, I can readily and confidently say that if I never see another pumpkin dessert, I won’t mind at all. Anything pumpkins can do, sweet potatoes can do better.
Yes, they take a little effort to prepare for baking if you’re starting with raw sweet potatoes, but the same is true of pumpkins. Sweet potatoes have the same pleasant orange hue that, if anything, is brighter than that of pumpkins, and they take on all the spices of the season in an equally glorious way.
Some may argue that the stringiness of sweet potatoes is off-putting in desserts, and I can understand that. Fortunately, that sort of texture offense has never really bothered me, so to those folks, I say we’ll agree to disagree.
Sweet potato casserole is a Thanksgiving staple for many, and it often comes with marshmallows baked on top. Even if you’re adamantly against using marshmallows for that purpose, I think you’ll agree that they’re perfect in this capacity–frosting on these cupcakes.
I used the classic seven minute frosting and hit it (and the cupcake liners, as you can see…) with the blowtorch for a few milliseconds. If your kids are of an appropriate age, this is a really fun thing to do together in the kitchen! As a bonus, the finished product is a delight to consume.