Sweet Potato Cream Cheese Frosting

This frosting is so yummy on vanilla cupcakes, spice cupcakes, bran muffins, banana bread, carrot cake, or if you are like me, eaten right off a spoon...

1/4 cup butter, softened to room temp
8 oz. cream cheese, softened to room temp
1 small sweet potato, baked, peeled and mashed (for about 1 cup mashed)
1 teaspooon vanilla extract
a pinch of kosher salt
6 to 7 cups powdered sugar

Cream butter and cream cheese with electric mixer until creamy and smooth. Add sweet potato, vanilla and salt and continue mixing until creamy again. Gradually add the powdered sugar one cup at a time until the desired consistency is reached. Use less powdered sugar if you want a glaze and more if you want a thick frosting. Refrigerate until ready to use. Bring to room temp prior to spreading.

Feeling a little crazy?...sweet potato frosted cupcakes topped with crisp bacon is a fun sweet-and-salty combination!



Or try some toasted coconut sprinkled on top!