1. Preheat oven to 375 degrees. Spray a 12-cup muffin pan with gluten free vegetable cooking spray. Set aside.
2. In a large bowl, whisk together sweet potato, brown sugar, yogurt, eggs, oil, pumpkin pie spice, vanilla, and orange zest until evenly blended. In a separate bowl, whisk together the cake mix, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and stir until just blended.
3. Divide batter among the muffin cups and spread into even layers. Bake until lightly browned on top and cooked through when tested with a toothpick, about 18 to 20 minutes. Transfer the teacakes from the pan to a cooling rack and let cool 20 minutes.
4. While the teacakes cool, prepare the icing. Melt butter over medium heat in a skillet. Cook butter, stirring occasionally, until frothy and lightly browned, about 6 minutes. (Watch carefully once it starts to turn golden,as it can quickly burn at this point.)
5. Sift confectioners' sugar into a medium bowl. Pour browned butter over the sugar in a bowl and stir well; it will be very lumpy. Stir in the milk, vanilla, and salt. Beat vigorously by hand or use an electric mixer onmedium-high speed to beat until smooth.
6. Dip the top of each cake into the icing to coat the top, letting any excess drip back into the bowl. Garnish each cake with a few shreds of orange zest or pecan halves, if desired. The icing will harden as it cools. Serve at roomtemperature once the icing has set.
Source: Hannaford fresh Magazine, November - December 2011