Meatloaf Cupcakes with Mashed Sweet Potato Frosting

{source}

ALERT! ALERT! THIS IS MY NEW FAVORITE RECIPE!!  SERIOUSLY MAKE THIS TONIGHT!!!

Do I have your attention now?  Kay, I seriously cannot express how delicious these were!!  We had my parents and brother over for these and everyone RAVED about them.  And here's the kicker---THEY ARE A WEIGHT WATCHERS RECIPE!!  Yup, you heard it here.  Of course you could use full-fat everything if you wish, but you seriously don't need to.  The portion size is perfectly filling and the flavor is out of this world.  I will be making this again....oh, today.  And I think I'll triple the recipe and have a ton in the freezer to pull out whenever I wish.  Here goes:

{What you need}

{for the meatloaf}

1.3 lb 93% lean ground turkey

1 cup grated zucchini, all moisture squeezed dry with paper towel

2-3 tablespoons minced onion

1/2 cup seasoned breadcrumbs

1/4 cup ketchup

1 egg

1 tsp kosher salt

{for sweet potatoes}

1-2 lb sweet potatoes, peeled and cubed

2 large garlic cloves, peeled and halved (I use 1 teaspoon of ready-minced garlic)

3 tablespoons fat free sour cream

1 tablespoon light butter

kosher salt to taste

dash of pepper

1 tablespoon dried thyme

Put the sweet potatoes in a large pot with garlic and enough water to cover the potatoes.  Bring to a boil, then cover and reduce heat to medium-low and simmer for about 20 minutes or until potatoes are soft.  Drain and return sweet potatoes and garlic to pot.  Add the rest of the sweet potato ingredients and mash.  Set aside.

In a large bowl, combine all the ingredients for the meatloaf.  Spray a 12-cup muffin tin with non-stick cooking spray.  Spoon even portions into each muffin cup.  Bake at 350 for 18-20 minutes.  I then used a cookie-dough scoop to plop some of the sweet potatoes on top like "frosting," or you could just serve the potatoes as a side dish.  SO DELICIOUS!!!!!!!!!

Inspired by this recipe over at Skinny Tastes!