Baby Sweet Potato Cakes with Pecans & Caramel

Baby Sweet Potato Cakes with Pecans & Caramel

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!  Recipeis below.
  
BABY SWEET POTATO CAKES
 
1/2 C. Butter, softened 
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 Greek yogurt & milk)
1 1/4 C. All purpose Flour                    
1 t. Baking Soda                            
1/2 C. chopped pecans, toasted or plain
1 t. Vanilla Extract                          
Caramel sauce (I use the Mexican “Cajeta” or “Dulce de Leche”)
1/2 t. Salt
1/2 t. Cinnamon
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. 
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.
2019-06-04T21:51:28+00:00