·         1 large sweet potato – baked & mashed to equal 1 cup

·         1 cup all-purpose flour

·         1 tsp baking powder

·         ½ tsp coarse salt

·         1 tsp ground cinnamon

·         ¼ tsp ground nutmeg

·         1 stick unsalted butter

·         ½ cup sugar

·         ½ cup brown sugar

·         2 large eggs

·         1 tsp vanilla extract

·         2 tbsp spiced rum – I use Sailor Jerry

Cream Cheese Frosting

·         8 oz. cream cheese

·         i stick butter

·        2 1/2 cups confectioners sugar


Preheat oven to 400°F. Using a fork, puncture sweet potato a few times and place on aluminum foil lined baking sheet. Bake about 45 minutes to 1 hour until potato is soft. Reduce oven temperature to 325°F. Slice potato lengthwise and scrape out insides. Mash until smooth, will make about 1 cup.

In a small bowl whisk together flour, baking powder, salt, cinnamon and nutmeg. In a separate medium sized bowl with an electric mixer, blend together butter and both sugars until light and fluffy. Add in eggs, one at time. Beat in mashed sweet potatoes and vanilla extract. Combine flour mixture in three additions until well blended.

Divide into baking cups and bake about 14 minutes until a wooden toothpick inserted comes out clean. Let cupcakes cool completely. Apply the Cream Cheese Frosting and topped with whole glazed pecans.