What could be better than an all time favorite Thanksgiving side dish transformed into a cupcake? No frosting needed for this recipe: it's replaced with mini marshmallows toasted to gooey perfection. Big, messy bites required!

Directions

1. Preheat oven to 350F. Place cupcake liners in 2 12-cup muffin pans. Whisk together flour, cinnamon, nutmeg, baking soda, and salt and set aside.
2. In a large bowl, combine the sugar, sweet potato puree, and eggs. Beat with an electric mixer until smooth.
3. Mix in the oil, maple syrup, and vanilla extract.
4. Slowly add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. Fill cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
6. Remove from muffin pans and set on a cooling rack. Cool to room temperature.
7. Place cooled cupcakes on a baking sheet lined with a silicone mat.
8. Use a pastry brush to coat the tops of the cupcakes with corn syrup (this will help the marshmallows adhere).
9. Press mini marshmallows all over the tops of the cupcakes.
10. Place the cupcakes under a broiler for about 3 minutes or until the marshmallows are lightly browned (this happens quickly, so keep the oven door open during broiling and watch them very closely).
11. While the marshmallows are still hot, use a fork or spoon to gently push together any that may have moved during broiling. Let cool slightly before serving.