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Sweet Potato Mini Cakes

Sweet Potato Mini Cakes
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.
12 ServingsPrep: 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 canola 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
© Taste of Home 2012

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Sweet Potato Mini Cakes (continued)

Directions

  • In a large bowl, combine the first eight ingredients. Add the 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 inserted in
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For frosting, in a large 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.
Nutrition Facts: 1 serving (1 each) equals 1,054 calories, 59 g fat (18 g saturated fat), 133 mg cholesterol, 581 mg sodium, 127 g carbohydrate, 4 g fiber, 11 g protein.
© Taste of Home 2012