This was a solid recipe to work off of. I never made a sweet potato anything before so it came out good for first timer in the sweet potato category. Like everyone else, I added the nutmeg, cinnamin, and a little bit of ginger powder to the mixture. Agree, that it would have been bland without it. Also, I used ginger snaps and graham crackers for my crust. I also add walnuts to the food processor to add a nuttiness to the crust and it really makes it taste good. My husband is very critical of food and always gives me honest feedback and said he could eat the crust all day. The only complaint would be that the cake cake out a bit dry. Not sure what I could have done to make it moister. Also, I made this for a bake off and it didn't win because they said they could not taste the sweet potato. I think it's there and it's subtle but maybe add more next time. Topping tasted great with it.

Cupcakes came out decent, they were moist, but they seemed a bit dense (not fluffy cake like) - Maybe I added too much sweet potato. Plus I adjusted the serving size for 24 and only got 18 cupcakes out of it?! Not sure what happened there either. I had to make them small to even get 18, so if I made them a normal size it would have been less. The icing I completely screwed up. When I went to go add the brown sugar mixture to the powdered sugar it got all lumpy. Maybe I didn't do it when it was hot enough. It was a mess, so I had to throw it all out and make another cream cheese frosting that I was familiar with. I added some cinnamin and toasted pecans on top and they came out pretty tasty, but don't think I'll be using this recipe again.

Good Basic recipe. I add more water howerver because with this one the batter comes out thicker than I'd like