If you think sweet potatoes are just for Thanksgiving, think again.

I know, I know—the words “sweet potato” don’t exactly conjure up images of delicious little frosted cakes, but they will after you try this recipe.

One small (the size of a small apple) sweet potato will make enough for two one-serving cakes or four sweet potato cupcakes.

For the cakes, you’ll need the sweet potato, about a half a cup of flour, 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, ½ teaspoon cinnamon, 1/8 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon salt, 3 tablespoons white sugar, 3 tablespoons brown sugar, 3 tablespoons canola (or vegetable) oil, 1 egg yolk, and ¼ teaspoon vanilla extract.

And for the icing, you’ll need 3 tablespoons powdered (confectioners’) sugar, 2 tablespoons brown sugar, 3 tablespoons heavy cream, 1 tablespoon unsalted butter, and a few drops of vanilla extract.

This recipe requires some prep, so you’ll need to either make it on a weekend or carve out time in your schedule for the sweet potato to cook. Here’s what you do: Read More »