Baby Sweet Potato Cakes With Pecans And Sticky Caramel Sauce
This was the 2006 cook-off finalist recipe for southern living magazine.
Steps
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.
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.
Caramel-pecan sauce:.
Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and.
Ingredients
butter, granulated sugar, eggs, all-purpose flour, baking soda, vanilla extract, salt, ground ginger, ground cinnamon, sweet potatoes, buttermilk, nonstick cooking spray, pecans, light brown sugar, heavy cream, instant coffee granules, vanilla ice cream