Name: Sweet Potato Cupcakes with Toasted Meringue Frosting
Yield: 12, 12 -14 cupcakes
Ingredients: 2 medium eggs; 2 tsp ground cinnamon; 2 tsp baking powder; 1/2 tsp bicarbonate of soda ((baking soda)); 1/2 tsp fine table salt; 150 g (3/4 cup) granulated sugar; 400 g sweet potato (, peeled); 160 g (3/4 cup) unsalted butter, melted; 120 ml (1/2 cup) natural yoghurt (plain yogurt); 280 g (2 1/3 cups) plain white flour (all purpose flour); 100 g (3.5 ounces) dark chocolate (70% cocoa solids), roughly chopped; 100 g (3.5 ounces) pecans, roughly chopped; 2 medium egg whites; 120 g (1/2 cup plus 1 tbsp) granulated sugar

Sweet Potato Cupcakes with Toasted Meringue Frosting

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By: Isobel Hossack (via Topwithcinnamon)

Original Publish: Nov 15, 2019

Last Updated: Mar 1, 2026

Yields: 12, 12 -14 cupcakes

Instructions

Fill a medium saucepan with a 2cm depth of water. Cut the sweet potato into roughly 5cm chunks and add them to the saucepan then place over a medium heat on the hob. Once the water begins to boil, place a lid onto the saucepan and turn the heat down to low. Allow to steam for 15-20 minutes or until the sweet potato is tender and easily pierced with a fork. Drain the steamed sweet potato and blend in a food processor or blender into a smooth puree. Set aside.