This is a special dessert that can be made any time of the year (I usually make them around the holidays), as they make a very pretty presentation that will impress, and everyone will love them!  Recipe is below.
  
BABY SWEET POTATO CAKES
 
1/2 C. Butter, softened                  1/2 t. Cinnamon
1 C. Sugar (I use dark brown)      2 C. cooked & mashed Sweet Potatoes
2 large Eggs                                    1/3 C. Buttermilk (you can sub 1 T. plain
1 1/4 C. All purpose Flour                    Greek yogurt & milk)
1 t. Baking Soda                             1/2 C. chopped pecans, toasted or plain
1 t. Vanilla Extract                          Caramel sauce (I use the Mexican “Cajeta”
1/2 t. Salt                                              or “Dulce de Leche”)
1/2 t. grd. Ginger                          (optional:  Whipped Cream or Vanilla Ice Cream)
 
1.  Beat butter & sugar at med. speed with mixer til smooth.  Add eggs, 1 at a
time, blending til blended after each addition.
2.  Combine flour & baking soda.  Gradually add half of flour mixture to butter
mixture, beating at low speed til blended.  Add remaining half of flour mixture;
beat til blended.  Add vanilla & salt & spices, Sweet Potatoes & Buttermilk,
beating at med. speed til smooth.  Spoon batter into 12 muffin cups(coated with
oil spray), filling only half full.  
3.  Bake at 350 for 20-25 min. or til wooden pick inserted in center comes out
clean.  Cool in pan on wire rack 5 min.  Gently remove warm cakes, placing
upside down on plates.  Sprinkle with Pecans & drizzle with Caramel sauce.  Try
to eat while still warm. (You can top with cream or ice cream, but I never do).
Caramel Sauce:  Melt 2 T. Butter in thick pot & melt.  Add 1 C. Cajeta and 1 T.
water. (I like to add 1/2 t. of instant coffee granules, too) Stir.  Heat on low till smooth.
Serve warm on warm cakes. You can top with whipped cream or ice cream, too, but it
is excellent without.