Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce
This was the 2006 Cook-Off Finalist recipe for Southern Living Magazine.
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INGREDIENTS
Nutrition- 1⁄2
- 1cup granulated sugar
- 2
- 1 1⁄4
- 1teaspoon baking soda
- 1teaspoon vanilla extract
- 1⁄2teaspoon salt
- 1⁄2teaspoon ground ginger
- 1⁄2teaspoon ground cinnamon
- 1
- 1⁄3cup buttermilk
- nonstick cooking spray
- 1⁄2
Caramel-Pecan Sauce
- 1⁄2cup butter
- 3⁄4
- 1cup heavy cream
- 1⁄2teaspoon instant coffee granules
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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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