Sweet potato cupcakes with cream cheese frosting

Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to the boil over high heat. Add the sweet potatoes, cover and steam until very tender, about 15 minutes. Remove sweet potatoes from steamer and allow to cool slightly.

Preheat oven to 180 C / Gas 4. Line two 12-hole cupcake tins with cases.

Place eggs, oil, sugar, vanilla extract and sweet potatoes in a large bowl; beat with an electric mixer until light and fluffy. Sieve together flour, baking powder, bicarbonate of soda, cinnamon and salt. Stir dry ingredients into sweet potato mixture, mixing just until combined. Pour batter into cases, filling 2/3 full.

Bake in preheated oven until a skewer inserted in the centre of a cupcake comes out clean, 17 to 20 minutes. Cool in tins for 5 minutes, transfer to wire rack to cool completely.

Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and icing sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.