The conclusion is all about icing tips, creativity, and presentation. INGREDIENTS 2 sweet potatoes or 15 oz. can sweet potatoes 3 cups Whole Wheat Pastry Flour (or all Purpose Flour) 1 1/4 cup Vegan Cane Sugar or dry sweetener 1 Tbsp. baking soda 2 tsps. cinnamon 1 1/2 tsps. ground ginger 3/4 tsps. nutmeg 1/2 tsp. seasalt 1 cup water 1/4 cup oil 2 tsps. vanilla 1/3 cup Vegan Butter Almond Milk 2 Tbsp. Apple Cider Vinegar ICING INGREDIENTS 2/3 cups vegan butter 4 cups confectioner’s sugar 1 tsp. vanilla 1/4 cup almond milk Preheat oven to 350 and prep your cupcake liners or cake pan so that it’s ready (Note: prepping is greasing and lightly flouring your cake pan, or adding cupcake liners to cupcake pans. For more on this, see my cake prepping video) 1. Peel, and boil your sweet potatoes in 4 cups of water with 1 tsp. salt until mushy soft. (If using canned sweet potatoes aka candied yams , simply go to step 2) 2. Add the vegan butter to the soft sweet potatoes (Optional: add some extra cinnamon, nutmeg, and brown sugar to taste, to this potato mixture). 3. Add all of your wet ingredients to the potato mixture. 4. Now add your dry ingredients to your mixture. 5. Blend carefully without over-mixing! (If your batter is a bit dry, add a little more milk until it’s slightly thinner than pudding. 6. Quickly add this batter to whatvever pans you will be baking with and place in the pre-heated oven for about 20 to 25 minutes. (No peeking!) For the icing 1. Cream the wet …
