Sweet Potato Citrus Cupcakes

2 leftover baked sweet potatoes and a box of lemon cake mix were my inspiration for these light and airy cupcakes. You can frost them as much or as little as you would like. I prefer just a little because I don't think that they need much, but the frosting recipe makes enough that you can add more if you wish. Without frosting, they would be great as breakfast/brunch muffins.
Simple to make, the sweet potato makes them moist enough that you don't even need to use any oil.

1 18.25 oz box lemon cake mix
1 1/3 cups orange juice
1 1/2 cups baked sweet potatoes, mashed (about 2 medium sweet potatoes)
3 eggs

Frosting:
1 8 oz package cream cheese (softened)
5 cups confectioners sugar

2 tbsp orange zest (optional for garnish)

Preheat oven to 350. Line two 12 cup muffin tins with paper liners. Combine cake mix, orange juice, sweet potatoes and eggs in mixer bowl. Beat for 30 seconds on low, then 2 minutes on medium.
Spoon equal amounts batter into muffin cups.Bake for 18-22 minutes or until pick inserted in center comes out clean. Let cool for 15 minutes then frost as desired.
To make frosting - combine cream cheese and sugar in mixer bowl, beat on low until combined.

Maple Bacon Sweet Potato Soup

I wanted to do a different twist on a baked potato soup. Sweet potatoes pack a great nutritional punch, so I'm always looking for new ways to fit them into the family menu. Use REAL maple syrup for this, not "pancake syrup". Meat lovers will want to use pork bacon, but I use turkey bacon and it works just fine.

Maple Bacon Sweet Potato Soup

12 strips bacon (plus extra for optional garnish if desired)
2 tbsp butter
2 tbsp minced garlic
1 cup chopped sweet onion
5 cups peeled sweet potatoes, chopped in 1” cubes
2 14 oz cans Chicken Broth
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp liquid smoke
1/4 cup maple syrup (plus extra for garnish if desired)
1 cup evaporated milk
1 tsp salt
1/2 tsp black pepper


Fry bacon until crisp, drain, crumble in small pieces and set aside.
Melt butter in a large stick pot over medium heat. Add the onion and garlic and sautee for 5 minutes. Add sweet potatoes and Swanson broth. Bring to a boil, then Simmer on low for approx 20 minutes, or until potatoes are soft.
Carefully transfer portions of the mixture to a blender and puree. When all batches are pureed, return them to the pot. Add the bacon, liquid smoke, maple syrup, evaporated milk, salt and pepper. Stir over medium until heated through.
Ladle into individual bowls. If desired, garnish with a spiral of drizzled maple syrup and sprinkle of crumbled bacon.