These sweet potato cups are a fun and easy twist on the viral potato cupcake trend! These delightful sweet potato cupcakes, baked in muffin tins, are the perfect addition to your Thanksgiving feast or any party. Loaded with comforting flavors and rich textures, these customizable treats are simple to make and budget-friendly. They are basically mini sweet potato casseroles in cupcake form! These cups are the most perfect comfort food. Think puffy marshmallows, sweet cinnamon sugar and crunchy pecans stuffed inside a warm sweet potato. It’s the ultimate combo! They are super easy to make and are a unique appetizer or side dish! I know you’re going to love them. If you’re looking for other Thanksgiving recipes, be sure to try my turkey cupcakes, chocolate covered strawberries and turkey fruit platter.
Why You’ll Love This Recipe
This recipe is so easy to make!
These are a fun twist on the viral potato cupcake trend.
These sweet potato cups are a unique appetizer or side dish.
They are the most perfect comfort food!
This recipe is the best addition to your Thanksgiving or Friendsgiving!
They are loaded with comforting flavors!
This recipe is budget-friendly and kid-friendly.
Equipment Needed
All you need to make these sweet potato cups is a baking sheet, muffin tin and a bowl.
Ingredients Needed
Sweet Potatoes: Sweet potatoes make up the base of these potato cups.
Cinnamon: I used cinnamon to make a delicious cinnamon sugar to sprinkle on these sweet potato cups.
Sugar: I used coconut sugar, but feel free to use any kind of sugar.
Vanilla: Vanilla extract gives the cinnamon sugar a delicious warm flavor.
Oil: I used avocado oil to make the cinnamon sugar mixture.
Marshmallows: Mini marshmallows are a fun addition to these sweet potato cups!
Pecans: Pecans add a delicious crunch!
Step By Step Instructions
Step 1: Gather your ingredients. Preheat the oven to 400°F.
Step 2: Poke holes in the sweet potatoes, place on the baking sheet and drizzle with oil. Bake for approximately 45 minutes, or until soft.
Step 3: Let potatoes cool, cut in half and add one half to each section of a greased muffin tin.
Step 4: Use a spoon to press a hole into each potato.
Step 5: Combine sugar, oil, vanilla and cinnamon to make cinnamon sugar mixture.
Step 6: Add mixture into each potato and top with marshmallows and crushed pecans.
Step 7: Bake again for 7-10 minutes or until marshmallows puff up. Enjoy!
Storage
Store these sweet potato cups in an airtight container in the refrigerator for 4-5 days.
Variations
Potato: I used sweet potatoes for a sweet take on this savory viral recipe, but feel free to use a regular potato and try some savory combinations. You could also try out a Japanese sweet potato!
Toppings: I used marshmallows, cinnamon sugar and pecans. Feel free to also try out savory combinations. I love using cheese, bacon, chicken and vegetables!
How To Serve
Serve these sweet potato cups at your next Thanksgiving or Friendsgiving! They are the perfect sweet appetizer or side dish.
Recipe FAQ
Is this recipe gluten free?
Yes, this recipe is gluten free!
Is this recipe dairy free?
Yes, this recipe is dairy free.
Can this recipe be made nut free?
Feel free to omit the nuts to make this nut free.
What else can I put in these sweet potatoes?
Add additional spices like ginger, cardamon and nutmeg. You can also add more toppings! I love adding chocolate chips, white chocolate or coconut flakes.
Related Recipes
Be sure to try these potato recipes next:
Greek Lemon Chicken and Potatoes
Gluten Free Sweet Potato Pancakes
If you make these sweet potato cups and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Sweet Potato Cups
Equipment
- 1 baking sheet
- 1 knife
- 1 cutting board
- 1 muffin tin
- 1 bowl
- 1 mixing spoon
Ingredients
- 3 medium sweet potatoes
- 1 tbsp cinnamon
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 1 tsp avocado oil
- 1 cup mini marshmallows
- 3/4 cup pecan pieces
Instructions
- Gather your ingredients. Preheat the oven to 400°F.
- Poke holes in the sweet potatoes, place on the baking sheet and drizzle with oil. Bake for approximately 45 minutes, or until soft.
- Let potatoes cool, cut in half and add one half to each section of a greased muffin tin.
- Use a spoon to press a hole into each potato.
- Combine sugar, oil, vanilla and cinnamon to make cinnamon sugar mixture.
- Add mixture into each potato and top with marshmallows and crushed pecans.
- Bake again for 7-10 minutes or until marshmallows puff up. Enjoy!
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