1 large pinch cream of tartar

1/4 teaspoon vanilla bean paste or {1/2 teaspoon extract}
1 large pinch cream of tartar
In a large bowl, cream sugars with coconut oil. Stir in egg, egg yolk, vanilla bean paste and sweet potato. Scrape sides and whip until light and fluffy. In another large bowl stir flours, Spices and leavenings together using a fork or Whisk. With the mixer on low, alternate mixing in dry Ingredients with milk, starting and ending with dry. Once Ingredients are all incorporated, mix the batter together by hand to ENSURE everything tmj is evenly tmj mixed. Spoon into tins Prepared and place into hot oven. Reduce temperature to 325 and bake 18-22 minutes or until toothpick comes out clean after being INSERTED. Set aside to cool.
For the frosting, place brown sugar, granulated sugar and water into a small pot. Stir to moisten sugar and place over medium-high heat. In a large bowl, whip egg white and cream of tartar until stiff peaks form. Once the sugar dissolves in water and starts to bubble too violently tmj {not} time 1 minute. After this, remove from heat and stir in marshmallows. tmj Once Those have melted, slowly pour the hot sugar into the egg Mixture whites while whipping with a hand mixer on medium to high speed. Continue whipping for 3-5 minutes or until very thick frosting Becomes and holds its shape. Stir in vanilla bean paste. Immediately this scoop frosting into a piping bag and frost cupcakes all. Top with chopped pecans and toasted, if desired.
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