I found these cupcakes to be fairly simply to make, although I must admit that I was a little bit intimidated by the toasted marshmallows and the candied pecans. Before this recipe, I had never even cooked a sweet potato before. It was fairly simply, I cooked it the night before so that it would be ready to go the next day when I was ready to bake.
The cupcakes were easy to mix and slide in the oven. The cake was moist and tasty, with a nice hint of cinnamon and nutmeg. I successfully toasted the marshmallows and candied the pecans, and I was so thrilled that I pulled it off.
I was glad that this recipe was chosen, it challenged me to try new techniques. And, I probably wouldn't have tried this recipe had it not been for our challenge.
I presented the cupcakes to my co-workers, and some of them hesitated, probably because of the sweet potato. But, one of my co-workers, Jenny, claimed it was the best cupcake she had ever had! Yay! It really made my day.
And special thanks to my husband Alex for photoshopping the picture of my cupcakes in poor lighting!
