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.
In a large bowl, cream butter and sugar together until smooth. Beat in eggs, one at a time until completely incorporated.
Add vanilla, salt, ginger, cinnamon and sweet potatoes. Beat until smooth.
Stir in buttermilk.
Mix flour and baking soda together. Stir into wet mixture until just combined.
Spoon into prepared muffin tin, filling each hole 2/3 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.
Serve each cake with a couple of tablespoons of sauce. Best served warm with some vanilla ice cream.