I like to make vegan treats myself because it’s a bit tricky to find good vegan sweets even in Bangkok, but more than anything I enjoy baking and creating my own desserts.
As part of the surplus set I received from Happy Grocers a few days ago, I got these sweet potatoes.
When I realized that the inside was orange colored, I quickly thought they would be just like the ones we had in the U.S.
But when I roasted them, I noticed that they seemed rather similar to the Japanese style sweet potato, Satsuma-imo, because of its texture (creamier and fluffier) and its taste (sweeter).
I took the advantage of these features, and I made “frosting”.
(I purposely left a few small chunks for the color and texture.)
A little note to myself – roasted sweet potatoes, maple syrup, salt, coconut oil, soy milk
I brought several baking pans from the U.S., but what I didn’t bring was a cupcake pan.
They sell cupcake pans here, but I decided to go with these individual cups this time.
I wanted a “warm” flavor profile for my cupcakes, so I chose cinnamon.
These cups worked just fine.
The cakes were finished off with the beautiful, orange-colored sweet potato “frosting”.
I call it “frosting”, but it’s pretty much creamed sweet potatoes with a touch of maple flavor.
My husband was skeptical about the “potato” sitting on his cupcake, but with one bite he approved!
I liked them, too.
They tasted great, and I really enjoyed the less-processed “potato frosting.
It’s October, although the temperature in Bangkok hovers around 90 F degrees.
These cupcakes brought a little piece of autumn to our home.
I’ll be honest.
I do miss all the fall things in Minnesota, pumpkin patches, apple orchards, apple cider, Halloween decorations…
