Total Time: 40-45 mins

Prep Time: 20 mins

Bake Time: 20-25 mins

Yield: 24 servings



    • 1.5 cups peeled and shredded sweet potato 
    • 1 box spice cake mix (or add ½ tsp each of cinnamon and nutmeg to a vanilla cake mix) 
    • 1/2 cup light brown sugar 
    • 3 eggs 
    • 1/2 cup water 
    • 1/2 cup vegetable oil 
    • 24 marshmallows, or 12 jumbo cut in half



          1. Preheat your oven to 350 degrees 
          2. Line 2 12 cup muffin pans with baking cups 
          3. Do not follow directions on the box, instead take a large mixing bowl and whisk together eggs, water, oil and brown sugar. 
          4. Add sweet potatoes to wet mix 
          5. Add box mix to wet mix, whisk together until combined. The mixture will be thick. 
          6. Scoop 1/8 cup batter into each cup 
          7. Bake for 20-25 minutes, or until the tops spring back when touched. 
          8. Either let the cupcakes cool completely or rest for 15 minutes before topping with marshmallows 
          9. Place under broiler in the oven for 1-2 minutes (watch them carefully to avoid burning) or toast the tops with a blow torch.  
          10. Add craisins or nuts for garnish 
          11. Enjoy! 


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