SWEET POTATO MINI CAKES
Whenever I make these cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. -Joyce Larson, New Market, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings (1 dozen mini cakes).
Number Of Ingredients 23
Steps:
- In a large bowl, combine the first eight ingredients. Add the eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. , Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.
Nutrition Facts : Calories 528 calories, Fat 30g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 287mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abumayeng
[email protected]These cakes are the perfect size for a snack or dessert. They're also easy to pack for lunch.
Maureen Khatri
[email protected]I've never had a sweet potato cake before, but I was pleasantly surprised by how much I liked these. They're moist and flavorful.
Lj Mate
[email protected]These cakes are a bit too dense for my taste. I prefer a lighter and fluffier cake.
Holiday inn Track
[email protected]I love that these cakes are made with whole wheat flour. They're a healthier option than traditional cakes.
Moheen Amin
[email protected]These cakes are a bit pricey, but they're worth it. They're made with high quality ingredients and they taste amazing.
Documentary Documentary
[email protected]I'm not a baker, but these cakes were easy to make and they turned out great. I'll definitely be making them again.
Sushil Sarkar
[email protected]These cakes are perfect for a special occasion. They're beautiful and delicious.
Musfiqur Rhoman
[email protected]I'm allergic to nuts, so I substituted sunflower seed butter for the peanut butter in the frosting. It worked great!
Oluwatomiloba Dada
[email protected]I made these cakes for a potluck and they were a huge success. Everyone raved about them.
Shelleen Potts
[email protected]These cakes were a lot of work to make, but they were worth it. They were absolutely delicious.
JazlynDj Saner
[email protected]I followed the recipe exactly, but my cakes turned out dry. I'm not sure what I did wrong.
Awunu Freeman
[email protected]These cakes were a bit too sweet for my taste, but they were still good.
Abdul Kusdus
[email protected]I'm not a big fan of sweet potatoes, but these cakes were really good. The frosting was especially delicious.
Sumon Mai
[email protected]These cakes are so easy to make and they taste amazing. I love that I can use all natural ingredients.
Arslan Mani
[email protected]I was a bit skeptical about how these would turn out, but I was pleasantly surprised! They were delicious and my family loved them.
Kamal Kamalkariyawasam
[email protected]I've made these cakes several times now and they always turn out perfectly. They're moist and flavorful, and the frosting is the perfect finishing touch.
Natalia Panfichi
[email protected]These sweet potato mini cakes were a hit at my last party! They were easy to make and everyone loved them.