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Baby Sweet Potato Cakes with Sticky Caramel Sauce

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Individual sized baby sweet potato cakes served with a scoop of ice cream and drizzle of sticky caramel sauce are a perfect fall dessert. They are cozy, flavorful and sure to become a favorite treat.

close up of two baby sweet potato cakes with vanilla ice cream and sticky caramel sauce

These cute mini sweet potato cakes are filled with the flavors of fall. They are good on their own, but a drizzle of sticky caramel sauce takes them to the next level. They would be a perfect way to end a dinner party or would be right at home on your Thanksgiving menu.

Sweet potatoes are not just for casseroles and pies. They also make delicious little tender cakes!

mini sweet potato cake drizzled with sticky caramel sauce

This recipe is originally from the Southern Living Cake Book.  I couldn’t help myself when I saw these scrumptious sweet potato baby cakes. 

This time of year our focus always turns to apples and pumpkin.  I love sweet potatoes too though!    

I love them roasted, mashed, baked, and souffleed. I have recipes for duchess sweet potatoescandied sweet potatoes with marshmallows and sweet potato casseroles too.

plate with two mini sweet potato cakes, a scoop of ice cream and sticky caramel sauce ready to eat.

 I have never had a sweet potato cake though.  I knew I would love it.     

Luckily we had a nice cool weekend last weekend.  Perfect for baking with sweet potato, ginger, cinnamon and caramel!

scoop of vanilla ice cream melting over sweet potato cupcake with caramel sauce

The cakes turned out super moist with a great crumb.  Pops and I both thought you could really pick out the sweet potato flavor, K.C. wan’t so sure.

All of the plates were licked clean with no complaints though, so that is a win! The caramel sauce was a perfect compliment to the warm flavor of the cake.  

dessert plate filled with sticky caramel sauce, sweet potato cake and vanilla ice cream

 I was surprised to see the instant coffee in the caramel recipe.  It really did add a nice depth of flavor without really tasting like coffee.     

It also deepened the color a bit, which was nice.  It was a very tasty treat to be sure!

More great fall treats

A scoop of ice cream is perfect with these little sweet potato gems.  Vanilla ice cream is great, but a scoop of honey cinnamon crunch ice cream would knock them out of the park!

Yield: 12 Servings

Baby Sweet Potato Cakes with Sticky Caramel Sauce

plate of sweet potato baby cakes with ice cream and caramel sauce.

Individual sized baby sweet potato cakes served with a scoop of ice cream and drizzle of sticky caramel sauce are a perfect fall dessert. They are cozy, flavorful and sure to become a favorite treat.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

Sweet Potato Cakes

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1 16 oz. can sweet potatoes, drained and mashed
  • 1/3 cup buttermilk
  • 1 1/4 cups flour
  • 1 tsp baking soda

Caramel Sauce

  • 1/2 cup butter
  • 3/4 cup firmly packed brown sugar
  • 1 cup heavy cream
  • 1/2 tsp instant coffee granules

Instructions

  1. Preheat oven to 350° F and grease a muffin tin
  2. Cream butter and sugar together until smooth. Beat in eggs, one at a time until completely incorporated.
  3. Add vanilla, salt, ginger, cinnamon and sweet potatoes. Beat until smooth. Stir in buttermilk.
  4. Mix flour and baking soda together. Stir into wet mixture until just combined.
  5. Spoon into prepared muffin tin, filling each hole 2/3 full.
  6. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack for 5 minutes, then remove from pan.
  7. To make the sauce, place butter and sugar in a saucepan and warm over medium heat until completely melted and sugar dissolves. Whisk in cream and instant coffee. Bring to a low boil, stirring frequently. Remove from heat and let cool some before serving.
  8. Serve each cake with a couple of tablespoons of sauce. Best served warm with some homemade vanilla ice cream!

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 409Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 94mgSodium: 371mgCarbohydrates: 47gFiber: 2gSugar: 31gProtein: 4g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Individual sized baby sweet potato cakes served with a scoop of ice cream and drizzle of sticky caramel sauce are a perfect fall dessert. They are cozy, flavorful and sure to become a favorite treat.

Share with your friends!

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Julia

Monday 6th of July 2020

This is making my mouth water! I'm not gonna be able to wait til fall. I've got to try this soon.

Miz Helen

Wednesday 16th of October 2019

Thanks so much for sharing your awesome post with us at Full Plate Thursday,453. Hope you have a great week and come back to see us soon! Miz Helen

Carlee

Thursday 17th of October 2019

Thank you!

Amy

Thursday 10th of October 2019

These look interesting and very delicious. I don't cook with sweet potatoes near as much as I should. This looks like a good place to start!

Carlee

Thursday 17th of October 2019

This will win over even sweet potato haters!

Andrea Nine

Monday 7th of October 2019

My taste buds are excited about the sweet potato cakes! The sticky sauce must make them so delightful! This is the cutest little dessert!

Carlee

Thursday 17th of October 2019

They are super yummy, thank you!

Anonymous

Monday 7th of October 2019

These look soo good. I must admit I was thinking this would be a recipe like potato pancakes only made with sweet potatoes. I think that would be fun too. A savory sweet potato pancake.

Carlee

Thursday 17th of October 2019

Oooh, that would be good too!