So here’s the deal. I’ve never had sweet potato pie or that candied sweet potato dish people make for Thanksgiving. The only way I make sweet potatoes is as oven baked fries. And I use the white sweet potatoes, not the ones people think of as yams. So I’m pretty clueless about the sweet potato thing. And, I have to say, the idea of potatoes in pie never, ever appealed to me. I also am not a fan of marshmallows. I don’t like them roasted, I don’t like s’mores, and I’ve never had them with sweet potatoes – although I am partial to Rice Krispie treats!
The Martha Stewart Cupcake Club assignment for today was Martha’s sweet potato cupcakes (from the Martha Stewart Cupcake Book). It was pretty easy to make – your basic cupcakes, except you added a lot of mashed sweet potato. I thought the batter tasted pretty good.
They took longer to bake (as usual), but came out looking nice. Martha says to pile marshmallows on a baking sheet and blow torch them or broil them to get them brown. Then you’re supposed to transfer them to the tops of the cupcakes. That sounded ridiculous to me. Instead, as soon as the cupcakes came out, I stuck the marshmallows on top. Because the cupcakes were warm, the marshmallows stuck. Then I stuck them under the broiler to brown them. It worked very well and was much easier than trying to transfer them. Martha also says to add candied pecans to the top, but I skipped that step.
I thought these were good, but I don’t think it’s something I would make again. It did sort of taste like pumpkin pie, but I couldn’t get out of my head that it was potatoes! The family sort of felt the same way. Off this went to Mr. MarthaAndMe’s office where they were enjoyed from what I heard. Maybe sweet potatoes in desserts is a learned taste.
Anyway, it was fun to make and they did look cute with the marshmallows.
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