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
Contest Winning Recipe

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.

SERVINGS

12

CATEGORY

Dessert

METHOD

Baked

PREP

40 min.

COOK

25 min.

TOTAL

65 min.

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.

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008