Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Yield:
12 cupcakes

Everyone loves cakes and bread made with pumpkin this time of year (especially me). But have you ever tried sweet potato cake? It is not nearly as popular but it is just as delicious as its pumpkin counterpart, if not more so.

The great thing about making dessert with vegetables like pumpkin, sweet potato, butternut squash and zucchini is that due to the vegetables’ water content the recipe will likely call for vegetable oil instead of butter. And therefore these delicious cakes are also perfect pareve dessert choices. No need to scramble to alter the recipe for a meat meal.

cupcakes2

I have been making this recipe for sweet potato cake for years and people are always shocked when I share that the recipe is dairy-free. And now it’s your turn to wow guests with this sweet treat.

When paired with Martha Stewart’s simple Marshmallow Frosting Recipe it makes the perfect Fall dessert. And hey, this totally counts as a serving of vegetables, so have two.

sweet potato cupcakes

 

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Posted on October 30, 2013

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