Despite hailing from the midwest and eating casseroles galore at most Thanksgivings, one dish that I somehow missed out on was the classic sweet potato casserole. You know the one I’m talking about – mashed sweet potatoes topped with mini marshmallows and brown sugar. I had never even heard of it until I met Ben, but my informal research concludes that people either love or hate it. The idea of that casserole doesn’t appeal to me, partially because I don’t love sweet potatoes and partially because it just seems way to sweet for a side dish. However, take the same concept in the form of a cupcake and naturally, that does interest me. It is a cupcake, after all.
The first time I made these cupcakes it was for Ben’s sake because he loves sweet potatoes. I certainly didn’t expect to love them, but love them I do. The sweet potato cake is tender and lightly spiced with a hint of maple. Pretty swirls of toasted marshmallow frosting and a light sprinkle of brown sugar are the perfect sweet finishing touch. If you feel the urge to buck tradition, consider these for your holiday gathering. Given the choice between the classic casserole or sweet potato pie and this cupcake, I think the cupcake wins every time.