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    You are in: Home / Recipes / Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce Recipe
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    Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce

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    2 Total Reviews

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    • on April 28, 2012

      These were moist and delicious. I added just a bit of ground nutmeg to the batter and used 1 cup of mashed cooked sweet potato instead of the canned sweet potato, very moist! See Baked Sweet Potato http://www.food.com/recipe/baked-sweet-potato-55678, you'll never prepare a better sweet potato than this! I did not add the pecans to the topping.
      This is a great alternative to powdered sugar frosting and old stand by cake mix cake. It also would be good with cream cheese frosting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2009

      Moist & delicious... I did have to cook the muffins an additional 5 minutes. I did not make the caramel sauce to go on top. The muffins were wonderful enough without it. Made for Newest Zaar Tag

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce

    Serving Size: 1 (138 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 446.3
     
    Calories from Fat 242
    54%
    Total Fat 26.9 g
    41%
    Saturated Fat 14.8 g
    74%
    Cholesterol 99.1 mg
    33%
    Sodium 387.2 mg
    16%
    Total Carbohydrate 49.0 g
    16%
    Dietary Fiber 1.9 g
    7%
    Sugars 32.1 g
    128%
    Protein 4.1 g
    8%

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