Baby Sweet Potato Cakes With Sticky Caramel-Pecan Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Pair mini sweet potato cakes with a homemade caramel sauce and ice cream for an unusual, out-of-this-world dessert that's perfect for fall celebrations. Ingredients:
1/2 cup butter, softened |
1 cup domino granulated sugar |
2 large eggs, at room temperature |
1 1/4 cups all-purpose flour, divided |
1 teaspoon baking soda |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1/2 teaspoon mccormick gourmet collection ground ginger |
1/2 teaspoon ground cinnamon |
1 (15-oz.) can sweet potatoes, drained and mashed |
1/3 cup buttermilk |
crisco butter flavor no-stick cooking spray |
1/2 cup chopped pecans, toasted |
caramel-pecan sauce |
vanilla ice cream (optional) |
heavy cream (optional) |
Directions:
1. Beat butter and sugar at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour and baking soda. Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl. Add remaining half of flour mixture, and beat until blended. Add vanilla and next 5 ingredients, beating at medium speed until smooth. Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove warm cakes from pan, and sprinkle with toasted pecans. Top each cake with 2 1/2 Tbsp. Caramel-Pecan Sauce. Serve with vanilla ice cream or ice-cold heavy cream, if desired.
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