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1
Preheat oven to 350 F. Line a 12-count muffin tin with paper liners and set aside.
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2
In a large bowl, cream coconut oil with sugars. Stir in egg, egg yolk, vanilla bean paste and sweet potato. Scrape sides of the bowl and whip until light and fluffy. Set aside.
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3
In another large bowl stir flours, baking powder, baking soda, salt and spices together using a fork or whisk. With the mixer on low, alternate adding dry ingredients and milk into the creamed mixture, starting and ending with dry ingredients. Once ingredients are all incorporated, mix the batter together by hand to ensure everything is mixed evenly.
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4
Spoon batter into prepared tins and place into hot oven. Immediately reduce temperature to 325 F and bake 18-22 minutes or until a toothpick comes out clean after being inserted into a cupcake. Remove from the oven and set aside to cool.
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5
For the frosting, place brown sugar, granulated sugar and water into a small pot. Stir to moisten sugar and place over medium high heat.
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6
In a large bowl, whip egg white and cream of tartar until stiff peaks form. Once the sugar dissolves in the water and starts to bubble (not too violently)-it should only bubble for about a minute. After this, remove the pan from heat and stir in marshmallows. Once those have melted, slowly pour the hot sugar mixture into the egg whites while whipping with a hand mixer on medium to high speed. Continue whipping for 3-5 minutes or until frosting becomes very thick and holds its shape. Stir in vanilla bean paste. Immediately scoop this frosting into a piping bag and frost all cupcakes. Top with chopped and toasted pecans, if desired.
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7
* I cooked my fresh sweet potatoes by peeling, chopping and microwaving them in some water. After they were fork tender, I drained the water and mashed. Feel free to try the canned sweet potato for this recipe.
