Sweet Potato Mini Cakes Recipe
Sweet Potato Mini Cakes Recipe photo by Taste of Home

Sweet Potato Mini Cakes Recipe

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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. —Joyce Larson, New Market, Iowa
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES:12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES: 12 servings


  • 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
  • 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

Nutritional Facts

1 serving (1 each) equals 1054 calories, 59 g fat (18 g saturated fat), 133 mg cholesterol, 581 mg sodium, 127 g carbohydrate, 4 g fiber, 11 g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Sweet Potato Mini Cakes in Country Woman September/October 2005, p37

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Reviewed Nov. 2, 2015

"Made this over the weekend and it was great!!!!!!!!!!

Our family and friends loved it!!!!!!!!!!!!!!!!!
Thanks for a great recipe which I will be making again and again!!!!!!!!!"

Reviewed Nov. 1, 2015

"Seriously people! Stop rating a recipe because you don't like the calorie content! uhg this is so frustrating. I just want to know from people who made the recipe what they thought of it and what kinds of things people did to add little changes! If I am making a cake I expect calories, period. Just go to some other site for diet food please! Leave the ratings for people that actually make the recipes!!! Made them and loved... every calorie! Thank you Amy for an actual comment on the recipe from someone who made it"

Reviewed Nov. 16, 2013

"Good Lord in heaven, is that total right?! I put all of the ingredients just for the cake into the Weight Watchers recipe builder, and it is saying 16 points per cake before you even put icing on it! That's close to 800 calories a cake, and there isn't icing on it yet! Sounds good, but I'm not even keeping the recipe in my house for fear the calories will creep out of it!"

Reviewed Oct. 2, 2013

"i certainly hope there are not 1,054 calories in this recipe there is a site you can list ingredients and it will give you nutritional facts will do this and then try this recipe"

Reviewed Nov. 12, 2012

"i'm sure the facts are divided by 12; about 90 cals per cake"

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