Sweet Potato Cups
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.
Servings: 6
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!