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.