Full Recipe
Author
Kat Ashmore |
Description
"When I roast sweet potatoes for dinner or a salad, I always make a double batch. I love using sweet potato the next night in soups and tacos, or even, if they are large enough, cut open and filled with spicy chickpeas and tahini. One day, I decided to use them in place of pumpkin in some muffins. Then I thought, 'Maybe I'll make cupcakes with a salted maple buttercream frosting as an after-school treat for the kids . . .' and thus these cupcakes were born. They are quick to throw together with leftover sweet potato, but you can also substitute canned pumpkin if that's what you have. They're fluffy, filled with warm spices, and topped with a luscious maple frosting, making them the perfect sweet treat on any blustery fall day."Excerpted from BIG BITES: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kat Ashmore. Copyright © 2024 by Kat Ashmore. Photo copyright © 2024 by Christine Han photography. Published by Rodale Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.
