Prep Time
25 Mins
Bake Time
15 Mins
Cool Time
5 Mins
Makes 12 cakes

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

5280cook's Review

June 02, 2009
My family's favorite dessert. I love that the pecans are served on the side so my guests who are allergic or just don't like them, can still enjoy this recipe.