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1
Make cupcakes: Preheat oven to 400F.
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2
Pierce sweet potatoes with a fork and place on a parchment-lined rimmed baking sheet.
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3
Bake until completely soft and juices begin to seep from the potatoes and caramelize, about 1 hour.
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4
Remove from oven.
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5
Reduce oven to 325F.
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6
When cool enough to handle, slice potatoes in half lengthwise and use a fork to scrape the flesh from the skin into a bowl, discarding skins.
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7
Mash potato with fork until smooth.
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8
(You should have about 2 cups.)
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9
Line standard muffin tins with paper liners.
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10
Whisk together flour, baking powder, salt, cinnamon, and nutmeg.
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11
With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy.
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12
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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13
Beat in mashed sweet potatoes and vanilla.
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14
Reduce speed to low.
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15
Add the flour mixture in three batches, beating until completely incorporated after each.
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16
Divide batter evenly among lined cups, filling each three-quarters full.
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17
Bake, rotating tins halfway through, until cupcakes are set and a cake tester inserted in centers comes out clean, about 28 minutes.
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18
Transfer tins to wire racks to cool completely before removing cupcakes.
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19
Cupcakes can be stored up to 3 days at room temperature, or frozen up to 3 months, in airtight containers.
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20
Make topping: Dividing evenly into 24 mounds, place marshmallows on a large baking sheet or nonstick baking mat.
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21
Using a small kitchen torch, brown marshmallows all over (or heat under the broiler).
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22
With an offset spatula, transfer mounds to cupcakes, and top with candied pecans, dividing evenly.
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23
Cupcakes are best served the day they are topped; keep at room temperature.
