Moist, flavor depth, and still light and airy. These are winners. Thanksgiving? Sure. Christmas? Ok. Tuesday? Why not.
- 1 Spice Cake Mix
- 1 Sweet potato (peeled, chopped)
- 1 tbsp salt
- 5 tbsp butter
- 3 Eggs
- 1 Cup Water
- 1 Jar Marshmallow Cream
- 1 small bag pecan halves
- 4 tbsp brown sugar
Candy the pecans in 1 tbsp brown sugar and 1 tbsp butter.
Boil the peeled sweet potato in 1 tbsp salt.
Once the sweet potato is fully cooked (somewhere around the 15 min park), remove it from the water and throw it in a mixing bowl. Add 2 tbsp butter, and 2 tbsp brown sugar. Beat on low to break up the sweet potato, then high to combine all the ingredients. You’re looking to get the mixture to be as smooth as possible.
Right about here is where you’ll want to put both the candied pecans and the sweet potato mixture into the freezer. If the candied pecans stay hot, they’ll melt the frosting. If the sweet potato mix stays hot, you’ll cook the eggs in the next step.
Once the sweet potato mix has cooled, add in the spice cake mix, eggs and water.
*Note – most spice cake mixes call for 3 eggs, 1 cup water, and 1/3 cup oil. We’ve got enough fats going on in the sweet potato mix to remove the oil from the equation. Also, when I say add the eggs I’m meaning the eggs and water it’s asking for on the back of the box – not an additional 3 eggs and water.
Beat this together first on low, then on high and put into you cupcake containers. This will cook for around 25 minutes on 350 heat.
While it’s cooking, cream the rest of your butter in a mixing bowl. Once creamed, add in the remaining brown sugar. Once those are well combined, add in your jar of marshmallow cream. Mix, well, on high. The marshmallow cream will slowly break down and become easier to work with.
Final prep:
Pull out the cupcakes when their done and put aside to cool. Once cooled, top with the marshmallow cream then one or two of the candied pecans.