Sweet Potato Cupcakes

This recipe is a little more on the creative side haha! Taking a potato and making a cupcake?!?! Yea sounds pretty crazy to me but….it works! We are going to be making sweet potato (yam) cupcakes with a nice creamy protein frosting mmm mmm that is right we gave our frosting some muscle!!! The total time on this recipe is a little longer but it is all cook time not build time.

These babies are super low sugar clean eating little bits of bliss in every bite! So how about we get to the kitchen and whip these bad boys up!

Difference between a Yam and a Sweet Potato: Nutrition wise…ziltch…looks… sweet potato has a off white inside and the yam is orange inside……taste wise….. I personally think the yam has a better flavor but that my friends is up to you!

Skinny Grocery List:

The Cake:

12-15oz Yams or Sweet Potatoes (About 1 Normal sized potato but buy to just for good measure J)

¼ 0% Fage Greek Yogurt (I always use fage due to the low sugar content in comparison to the other brands J)

¼ EVOO (I used Almond oil because I like the rich nutty flavor when baking sweets but a basic extra virgin is more than ok)

2 Egg Whites

1 Whole Egg

1 C Coconut Flour (I loved the flavor of the coconut flour in here but you can use oat flour or almond flour…it will change your nutrition count though)

¼ Tsp. Baking Soda

1 Tsp. Baking Powder

¼ Tsp. Vanilla Extract

½ - ¾ Tsp. Cinnamon

2 Tsp. Splenda’s Sugar Free Brown Sugar Blend (This stuff is legit!)

¾ C Stevia

Pinch of Sea Salt

The Frosting:

1 C 0% Fage Greek Yogurt or All Natural Cream Cheese (I personally think the cream cheese has a better flavor but I like the numbers better on the Fage soooo I used the fage haha! Small sacrifice)

½ Tsp. Vanilla Extract

¼ C Stevia

1 Tbsp. Splenda’s Sugar Free Brown Sugar Blend

2 Scoops of your Favorite low carb Protein – Vanilla or Plain (I used plain soy protein)

I love Options Especially when they are Frosting Options!

Kitchen Tools:

Muffin Cups and Muffin Pan

2 Medium Mixing Bowls

Sharp Kitchen Knife

Spatula

Mixer with Whisk Attachment

Large Pot to Boil Water

Measuring Cup

Measuring Spoons

Food Scale (Optional)

Ice Cream Scooper (Optional)

Directions to Dessert Success:

Ok To get started set your stovetop to medium high and boil approx. 4 cups of water and a bit of salt

       Fun Fact: Salt actually makes water boil “hotter” not “Faster” – The salt that is added to the water makes the density of the water go up, resulting in a higher boiling point, and a lower freezing temperature…..sorry geeked out on ya there!!!

Anyway…..

While water is boiling prep your potatoes

Peel the outer part of the potato off with a peeler and cut into small cubes

1) Start Boiling Water 2) Peal Potatoes
3) Like So.... 4) Cut into Cubes

Boil potatoes for approximately 15 Minutes or until you can pierce the potato easily with a fork

While the potatoes are boiling we are going to prep our frosting Mmmm!

1) Add Potatoes to Boiling Water
2) Whisk All your Frosting ingredients
3) Place Frosting in Fridge until ready to use
 4) mix Dry Ingredients and set aside

Add all of your frosting ingredients and whisk by hand or with your mixer

Refrigerate until we need to frost our cupcakes J

Now in one of your mixing bowls combine your flour, cinnamon, salt, baking soda and baking powder….whisk by hand and set aside

In your other mixing bowl combine stevia, eggs, and oil – Whisk until well blended

Add Dry ingredients into wet ingredients and Add Splenda

1) Add Eggs Stevia and Oil to Mixing Bowl
2) Whisk on High 3) add Brown Sugar Blend
4) Stir in Dry ingredients

Stir by Hand until fully combined

Ok Check your potatoes if you can pierce them easily all the way through they are done!

Strain your potatoes and add to your mixed ingredients

1) Pierce with fork to ensure the potato is fully cooked
2) Strain 3) Add Vanilla to Batter 4) Stir in Yams

Add Fage and Mix by hand until well Blended

Place muffin cup liners into the cup slots (Not sure what to call the cup area haha)

I used an ice-cream scooper to scoop out the batter but a Spoon or Spatula work great!

1) Finally Stir in Fage 2) Set up your Muffin Cups
3) Scoop Batter into Muffin Cups
4) I packed it down so they were 3/4 Full

Make sure to pack the batter into the cups well – Should be ¾ Full

Bake for 15-20 minutes or until cupcakes are golden brown on the edges and spring back to touch

Ok almost done!!!!

Middle Rack
Boom! Cupcakes!

Now let your Cupcakes cool for 10-20 minutes and lets clean up!!!

After your cupcakes are cooled it is all good to frost them J

Once Frosted I then Dusted them with freshly ground cinnamon..Mmm Mmm Mmm big difference! A deliciously Skinny Touch J

I love Frosting Yes I do!

Skinny on the Nutrition:

Yields 12 Cupcakes

Calories…………..

Carbs…………….. g

Fat……………….. g

Sugar……………..g

Protein……………g

Fiber………………g

Thank You for Visiting Deliciously Skinny Recipes! Hope to see you back next week!

XOXO

Magan

Phenomenal Fitness Group
(Minus Hello Kitty)
We are fit and fabulous!!!
www.phenomoc.com