So what do you do when you have extra roasted sweet potatoes at Thanksgiving? Make anything that sounds good then feed the rest of the sweet potatoes to the dog. At least that is what we do at our house. Who knew dogs liked sweet potatoes? The things you learn. This is half the original recipe and makes 12 cupcakes.
1 cup roughly chopped pecans – oops, forgot
1 cup sugar
8 Tbs unsalted butter, room temperature
2 large eggs
1 cup mashed sweet potatoes
1/3 cup fresh orange juice
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp freshly grated nutmeg
1/8 tsp salt
8 ozs cream cheese, softened
8 Tbs unsalted butter, softened
1 tsp vanilla
juice of half a large lemon
2 tsp lemon juice powder
1 cup powdered sugar, sifted**
Preheat oven to 350 degrees. Place pecans/walnuts on a baking sheet and bake for 8 – 10 minutes until fragrant.
Over a piece of waxed paper, sift together flour, baking powder, cinnamon, baking soda and salt, Grate nutmeg over the top of the mixture and whisk together.
Beat together sugar and butter in the bowl of a stand mixer until blended. Add eggs, one at a time, mixing until incorporated.
Whisk together sweet potatoes, orange juice, and vanilla. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Mix until just blended; fold in pecans (again – oops).
Line cups of muffin pans with foil liners and spray with vegetable spray. Spoon batter into cups filling 2/3 full. Bake at 350 degrees for 28 – 30 minutes or until toothpick comes out clean. Remove immediately from pans and cool for 1 hour until completely cool.
In the bowl of a stand mixer, beat together cream cheese, butter, vanilla, lemon juice and lemon juice powder – taste and adjust. Once smooth, sift in powdered sugar (sifting keeps the frosting smooth). Frost cupcakes and top with chopped pecans if desired.
22 November 2017 – Thanksgiving
Okay without nuts, but would be better with – pecans or walnuts
Good without frosting too, we’ll just call it breakfast, yep. Not sure, but I think it is the orange juice that makes it. Will certainly be making these again. Think they will go over well at the office.