Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 (*recipe follows).
  • 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 sugar dissolves.
  • Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly.
  • Turn off heat, and let stand on cooktop until slightly cool, stirring often. Makes 2 cups.
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