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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. —Joyce Larson, New Market, Iowa
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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon rum extract
  • 1-1/2 cups ground walnuts

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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.
Nutritional 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.