Sweet Potato Mini Cakes 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Sweet Potato Mini Cakes cont. 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 In a large mixing bowl, combine the first eight ingredients. Add eggs, Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

Sweet Potato Mini Cakes 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 25, 2008 Copyright Reiman Media Group, Inc © 2008