SWEET POTATO CARAMEL CUPCAKES

I don’t typically consider myself a competitive person. I never played team sports growing up and I’m not a huge fan of board games. One thing that does get me in a competitive spirit is baking. Baking competitions send me into a frenzy of recipe planning and plotting to devise the most delectable prize worthy dessert.
SWEET POTATO CARAMEL CUPCAKES

Cupcake Ingredients
  1. 1 1/2 pounds sweet potatoes (about 2 to 3 medium or 2 large)
  2. 2 cups all-purpose flour
  3. 1 3/4 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon table salt
  6. 1 teaspoon ground cinnamon
  7. 1/4 teaspoon (more to taste) ground ginger
  8. Two pinches (more to taste) ground cloves
  9. 1/2 cup (1 stick) unsalted butter, at room temperature
  10. 1 cup packed light brown sugar
  11. 1/2 teaspoon vanilla extract
  12. 2 large eggs
  13. High quality store bought caramel
Directions
  • Roast sweet potatoes: Heat oven to 375 degrees. Prick potatoes all over with a fork. Rest on a baking sheet. Roast for 45 minutes to 1 hour, turning once or twice, until soft. Let cool completely. Can be kept in fridge for up to 3 days, if baked in advance.