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Sweet Potato Mini Cakes

TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling YIELD: 24 servings (1 dozen 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

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 large 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

Directions

  • 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.

Nutrition Facts

1/2 mini cake: 528 calories, 30g fat (9g saturated fat), 61mg cholesterol, 287mg sodium, 63g carbohydrate (49g sugars, 2g fiber), 5g protein.

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