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1
Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
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2
Make the sweet potato puree by processing the sweet potatoes in a food processor.
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3
Set aside.
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4
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
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5
In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs.
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6
Add the dry ingredients.
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7
Whisk in the sweet potato puree.
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8
Fill each cupcake in the prepared pan three-quarters full of batter.
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9
Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
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10
Let cool.
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11
To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting.
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12
Sprinkle with the Candied Pecans.
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13
This recipe was created by a contestant during a cooking competition.
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14
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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15
In a mixer fitted with the paddle attachment, beat the cream cheese until creamy.
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16
Add the butter and beat until well incorporated.
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17
Add the light brown sugar and beat until fluffy.
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18
Add the powdered sugar 1 cup at a time, beating until well incorporated.
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19
Add the vanilla extract and beat until combined.
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20
Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
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21
Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg.
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22
Stir the sugar, cinnamon and salt into the egg mixture.
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23
Add the chopped pecans, stir to coat completely.
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24
Spread the pecans onto the baking sheet.
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25
Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour.
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26
Allow to cool on the baking sheet.
