Are you seeking an alternative way to incorporate sweet potatoes into your Thanksgiving dinner besides the traditional forms. Here is the perfect cupcake to serve with your Thanksgiving Dinner. It’s a cupcake you can actually eat during dinner. As a matter in fact, I am counting on blowing my family away with this on a certain Thursday in November. Sweet Potato Cupcakes with Toasted Marshmallow Frosting is not a difficult recipe to make. As a shortcut, you could even use canned sweet potato puree. Don’t forget to sprinkle a little brown sugar on top your toasted marshmallow frosting. A helpful piece of advice from our creative baker, Annie’s Eats, “If you decide to do this, keep in mind that the weight of the potatoes after baking will be significantly less than before baking due to evaporation of water as steam, so you want to start out with more than 17 oz. of potatoes. I used two large sweet potatoes, and it was just barely enough”.