A Sweet treat for those leftover sweet potatoes….

Cupcake

Ingredients:
1 cup oil
3 eggs
1 cup sugar
1 cup brown sugar
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1 cup mashed sweet potato
2 cups flour

Method:

Preheat oven to 350 degrees.  In a mixer, combine the oil, eggs, sugar, brown sugar, and vanilla.  In a separate bowl mix the dry ingredients: cinnamon, nutmeg, baking powder, baking soda, flour.  Add to the the wet mixture 1/3 of the dry ingredients at a time.  Put 1 cup of mashed sweet potato in the mixture until just combined.  Using an ice cream scoop- fill lined muffin pans.  Bake for 15-20 minutes until done.

Frosting

Ingredients:
2 tsp vanilla extract
7 tablespoons brown sugar
1 Tablespoon cinnamon
8 oz mascarpone cheese
1/4 cup maple syrup
2 cups heavy whipping cream
Caramel ( for drizzling)
1 cup chopped candied pecans

Method:

In mixer with a whisk attachment, beat the heavy whipping cream, vanilla, and 7 tablespoons of brown sugar until it forms stiff peaks.  In a separate bowl combine the maple syrup, cinnamon, and mascarpone cheese.  Gently fold the mascarpone cheese mixture into the whipped cream mixture.  Using your favorite frosting tip frost the cupcakes.  Drizzle over some caramel and top with chopped candied pecans.