Thanksgiving in a delicious cupcake: Simple sweet potato cupcakes with marshmallow cream cheese frosting

Today we’re sharing the second of our Autumn Cupcakes for this year (the first, of course, was our Oktoberfest cupcakes). We’re drawing inspiration from a favourite Thanksgiving side dish for this one: its our sweet potato cupcakes with marshmallow cream cheese frosting and carmelised pecans.

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Getting back to baking

First, I would like to apologise for being a little absent here over the last few weeks. We’ve been working hard to set up our new site – all about raising kids who love dinosaurs – Mrs Maiasaura. I must admit, it has taken a little more to get ready than I anticipated. And, of course, life got in the way a little. I may share some of it at a later date.

All of this has meant that Tea with Mum has been on hold for a few weeks and I have not had the opportunity or the inclination to bake over the last few weeks, It took longer than normal to simply get myself into the kitchen and try this recipe.

So we are only just getting to sharing our next Autumn cupcake.

The inspiration for these sweet potato cupcakes

Germany and Australia do not celebrate Thanksgiving. Yes, we know what it is, but it is not a national holiday, nor is it a day or weekend that families get together.

I must admit, we also think that some of the side dishes are very American and overly sweet. And what’s the difference between yams and sweet potatoes anyway?

When I first came to Germany to study (too long ago to mention), my Mum and that wonderful wise woman who gave me the idea to start this blog hooked me up with another wonderful woman who adopted me for the year. She was working in the area for the US Army.

That year, she invited me to my first Thanksgiving.

It wasn’t until a few years later, when we both returned to Europe and I went to my next Thanksgiving and first had the sweet potato casserole that inspired this cupcake.

(Actually, I lie. I had had sweet potato casserole a few years earlier at a Christmas in July. A friend had made it, but she had cut back on the amount of sugar and marshmallows in it. Even then, it was still too sweet.)

Tips for the perfect sweet potato cupcakes

I wanted to use sweet potato for this cupcake, but I didn’t want it to just be a repeat of our pumpkin spice cupcake (with sweet potato instead of pumpkin).

So, we took inspiration from the beloved Thanksgiving casserole and removed the spice, added the marshmallows (as frosting) and pecans (caramelised).

For the sweet potato cupcakes

Pecans are optional. i am not a huge fan of nuts in my cake or cupcakes, so I didn’t want to add any. If you do like nuts, feel free to add them (at the end before spooning the batter into the patty pans).

I could not get any canned or even preserved sweet potato. Instead, I steamed small chunks of sweet potato from 2 sweet potatoes (1 small, 1 medium), then mashed it and mashed it and a mashed it some more. Drain well and allow the steam to dissipate to help remove excess moisture and mash when cooled.

For the marshmallow cream cheese frosting

I made way too much and had to adjust the amounts.

To avoid this happening to you, go easy on the marshmallow. It is difficult to balance the flavours and reach the right texture if you add too much marshmallow too early. Add less than you think you will need or you will have to add to much icing sugar and make it all too sweet.

If you are finding that it is too runny, put it in the fridge for 20 minutes for the butter and cream cheese to firm up again before adding any additional icing sugar.

For the caramelised pecans

Sugar burns are awful. The melted sugar and caramelised pecans will be hot – use caution and a fork to separate them.

Use golden brown cane sugar if you have it. If not, dark brown will be fine (cane sugar is not always easy to find here: I use what I can get. Please don’t use any blends or artificial sweeteners.

I prefer my pecans roasted if I can get them. If you prefer yours raw, by all means use raw pecans. You can chop or break them into smaller pieces any way you prefer. I find it easiest to put them in a ziplock bag and hit them with a rolling pin.

Place any leftover caramelised pecans in a sealed jar to keep fresh.

Prepare your tastebuds for Thanksgiving with these sweet potato cupcakes

Quite simple and delicious: our second Autumn cupcake for this year draws inspiration from the sweet potato casseroles that are loved by so many and will grace many Thanksgiving tables in just over a month. Coupled with marshmallow frosting and caramelised pecans, these cupcakes draw on the best elements of the casserole, without being cloyingly sweet.

Do you like sweet potato casserole?

Check out our other Autumn cupcakes

Oktoberfest cupcakes with beer caramel

Mummy cupcakes (Halloween)

Chai cupcakes with spiced cream cheese frosting

Our 2019 Autumn cupcakes

Pumpkin spice cupcakes with maple cream cheese frosting

Maple parsnip cupcakes with maple buttercream frosting

Black velvet cupcakes with creme patisserie slime and marshmallow cobwebs (Halloween)

Chocolate beetroot cupcakes with chocolate creme frâiche frosting

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