Earlier in the day, bake a small sweet potato (you need a total of 1 cup) on 400 degrees until tender (this takes about 45 minutes). You know the sweet potato is ready when it starts leaking out its juices and feels nice and tender to the touch. Set aside and allow the sweet potato to completely cool.
In a food processor fitted with the S blade, add in the soaked and drained dates, the cooled sweet potato, cashew butter, vanilla, and carob powder and blend until well incorporated.
Spread onto cake or fill pasrty bag and top cupcakes.
I made one batch of this cupcake recipe and instead of blueberries, I used strawberries.