Sweet Potatoes + Marshmallows =\= Thanksgiving

Sweet potatoes and marshmallows are a classic. Many homes feature this tasty combo at least once a year, right next to the turkey, who also features about once a year, the poor dear. But is this a dessert or a side dish? Having only had it once or twice, always at someone else's home since my family looks down it's snobby little foodie nose at this dish, I have to vote for dessert. That said, I bring you Delicious Inspiration's Sweet Potato Cupcakes with Marshmallow Frosting and yes you read that right. * chomp *

Sweet Potato Cupcakes:
1 1/2 cups flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground clove
1 cup sugar
1/3 cup oil
1/4 cup whole milk
1 teaspoon vanilla
1 cup sweet potato puree

Marshmallow Frosting:
4 tablespoons (1/2 stick) butter, softened
1 cup marshmallow creme
1 teaspoon vanilla
2 cups powdered sugar
2 tablespoons milk, more if needed

Cupcakes:
Preheat oven to 350 degrees. Line or grease 12 muffin cups.

In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and clove. Set aside.

In a large bowl, beat together the sugar, oil, milk and vanilla. Stir in sweet potato puree. Add in the flour mixture and stir until just incorporated.

Spoon batter into muffin cups and bake for 15-20 minutes, or until done in center. Remove from oven and let cupcakes cool on a wire rack.

Marshmallow Frosting:
In a small bowl, beat together butter, marshmallow creme and vanilla. Gradually add in sugar and beat until well blended. Stir in milk. If frosting is too thick, add more milk 1 teaspoon at a time.

Yields 12 cupcakes.