Thursday, January 5, 2012

Sweet Potato (Yam?) Cupcakes with Toasted Marshmallows

First off, what the hell is the difference between a sweet potato and a yam? I thought I knew.

Every time I go to the store I wind up holding what is called a "yam" in one hand and a "sweet potato" in the other not knowing why the sweet potato is white and if my local grocery store just doesn't stock the orange ones or if they in fact don't exist. I have yet to happen upon this produce chupacabra. Is the joke on me? I'm not so sure....Are we all being fooled or am I the only one who is unable to find an orange sweet potato?

To make a long story short, I in fact used yams because like I said, the above mentioned do not exist, at least in my world. The color was all I was looking for and the flavor is essentially the same so I went with it (after probably 15 minutes of waffling and googling in the grocery store).

Mashed yams I made by roasting them and scooping out the innards

Regardless of the tuber used, these cupcakes turned out brilliantly and although this post is fashionably obscenely late, were the perfect accompaniment to a Thanksgiving feast. Like all my favorite treats, they were not too sweet and didn't have a ton of coma-inducing frosting (just marshmallows) so they didn't completely weigh you down after an already sleep-inducing meal.

I have be eyeing the recipe in Martha's "Cupcakes" book for some time and surprisingly got a huge response in favor of making them for Turkey Day. They are definitely appropriate but I figured the masses would be clamoring for chocolate and pies etc. instead of a sweet potato cupcakes. Turns out it was a great choice.

Also, as a side note, I think a marshmallow frosting or even a toasted meringue icing would really kick these up a notch. That is if you don't have a 3000 calorie meal beforehand. Or even if you do. Who am I to judge?

All I made was fudge for xmas and proceeded to eat it ALL so no posts necessary for that. Have I posted  a fudge recipe? I can't believe it. It's my mom's recipe and the easiest and best fudge ever! Make and eat immediately! It's still fudge season (when isn't it?).

3C chocolate chips (for the love of God, use GOOD chocolate, it makes all the difference)
7oz sweetened condensed milk
1 tsp. vanilla (I often forget this in the excitement of fudge and haven't noticed a huge difference)

Melt chips and milk in a heavy bottomed pot and remove from heat, add the vanilla (if you remember) and pour into a 8X8 baking dish lined with wax paper. Put in the fridge for a couple hours to harden and then cut into cubes. Voila! Could it be any easier?!

No. It can't.

Photos by Collin Monda and myself.


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