Just in time for Valentines Day, we're baking cupcakes. We needed a dairy free version to bring to the office, and these fit the bill great. Don't let the vegan tag fool you though, these things are super moist and taste just as good as any other cupcake.
Ingredients: 2 Sweet Potatoes1 tablespoon olive oil1/4 teaspoon black pepper1 teaspoon brown sugar1/4 teaspoon chili powder1/4 teaspoon pumpkin pie spice1/4 teaspoon salt1/4 teaspoon smoked paprika Equipment: 1 baking sheet1 good knife1 medium mixing bowl1 small mixing bowl/container1 spatula (for mixing and tossing) Instructions: Place a baking sheet in your oven, and preheat to 220°C/425°F.Get a big sharp knife and cut your potato into wedges. One potato should make around eight wedges.Dump your wedges in to a mixing bowl, and drizzle with your favorite olive oil. Toss them around, get them all nice and covered.In a small container, add the black pepper, brown sugar, chili powder, pumpkin pie spice, salt, and…