Sweet Potato Mini Cakes Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 1054
  • Fat:
  • 59 g
  • Saturated Fat:
  • 18 g
  • Cholesterol:
  • 133 mg
  • Sodium:
  • 581 mg
  • Carbohydrate:
  • 127 g
  • Fiber:
  • 4 g
  • Protein:
  • 11 g


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Sweet Potato Mini Cakes

Country Woman

Whenever I make these cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure.

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 40 min. Bake: 25 min. + cooling

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 4 eggs
  • 1-1/4 cups vegetable oil
  • 3 cups shredded peeled sweet potatoes
  • 1 teaspoon rum extract
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup golden raisins
  • 1 cup chopped walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 5 cups confectioners' sugar
  • 4 teaspoons brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 1-1/2 cups ground walnuts

Directions:

In a large mixing bowl, combine the first eight ingredients. Add eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting. Yield: 1 dozen.


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