Individual sized mini 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.
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 an autumn dinner party or would be right at home on your Thanksgiving menu. It’s kind of like a cupcake, but served as a mini cake with a tasty sauce for a perfect dessert.
Sweet potatoes are not just for casseroles and pies. They also make delicious little tender cakes!
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 feel like sweet potatoes should get some of that same love during autumn as well.
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I love them roasted, mashed, baked, and souffleed. I have recipes for duchess sweet potatoes, candied sweet potatoes with marshmallows and sweet potato casseroles too.
Can I use fresh sweet potatoes instead of canned?
Yes, a 16 oz can yields about 1 3/4 cups of mashed sweet potatoes. You can boil or bake 1-2 sweet potatoes and mash them to get that amount.
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!
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! There wasn’t a crumb left on a single plate.
A scoop of ice cream is perfect with these little sweet potato cakes. Vanilla ice cream is great, but a scoop of honey cinnamon crunch ice cream would knock them out of the park!
Baby Sweet Potato Cakes with Sticky Caramel Sauce
Equipment
Ingredients
Sweet Potato Cakes
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 16 oz. can sweet potatoes drained and mashed
- ⅓ cup buttermilk
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
Caramel Sauce
- ½ cup butter
- ¾ cup light brown sugar packed
- 1 cup heavy cream
- ½ teaspoon instant coffee granules
Instructions
- Preheat oven to 350°F and grease a muffin tin.
- In a large bowl, cream butter and sugar together until smooth. Beat in eggs, one at a time until completely incorporated.½ cup butter, 1 cup granulated sugar, 2 large eggs
- Add vanilla, salt, ginger, cinnamon and sweet potatoes. Beat until smooth.1 teaspoon vanilla extract, ½ teaspoon salt, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, 16 oz. can sweet potatoes
- Stir in buttermilk.⅓ cup buttermilk
- Mix flour and baking soda together. Stir into wet mixture until just combined.1¼ cups all-purpose flour, 1 teaspoon baking soda
- Spoon into prepared muffin tin, filling each well ⅔ full.
- 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.
- 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.½ cup butter, ¾ cup light brown sugar, 1 cup heavy cream, ½ teaspoon instant coffee granules
- Serve each cake with a couple of tablespoons of sauce. Best served warm with some vanilla ice cream.
Notes
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This is making my mouth water! I'm not gonna be able to wait til fall. I've got to try this soon.
Thank you!
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!
This will win over even sweet potato haters!