2 cups all purpose flour
2 tsp. pumpkin pie spice
(or combine 3tsp. cinnamon, 2 tsp. ground nutmeg, 2 tsp. ground ginger, 1 tsp. allspice)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 lb. sweet potatoes or yams (baked, peeled and mashed)
1/4 cup milk
1 tsp. vanilla
24 dark chocolate kisses, unwrapped
1. Preheat oven to 350 F. Line two dozen cupcake tins.
2. In medium bowl combine flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside. In a large bowl beat butter with electric mixer on medium for 30 seconds. Add granulated sugar; beat until light and fluffy, about 2 minutes. With mixer on low, beat in eggs one at a time, stopping to scrape down sides of bowl between additions. Add sweet potatoes or yams, milk, and vanilla. Beat on low until combined. Add flour mixture to sugar-egg mixture; beat on low just until combined.
3. Fill prepared muffin cups about 2/3 full with batter. Bake 5 minutes. Remove from oven. Gently press kisses - tips pointed up - about halfway into each cup. Bake 14-15 minutes more. Cool in pan 10 minutes, remove and cool completely on wire rack.
