Baby Sweet Potato Cakes Recipes

SWEET POTATO CAKE

Steps:

• Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
• In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
• Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
• For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
• Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

BABY SWEET POTATO CAKES WITH PECANS AND STICKY CARAMEL SAUCE

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 (*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.

BABY SWEET POTATO CAKES

Steps:

• Preheat oven to 350 degrees. Spray a standard 12-cup muffin pan with nonstick cooking spray; set aside.
• Beat butter and sugar on medium speed in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add eggs, one at a time, and beat to combine.
• In a medium bowl, combine flour and baking soda. Gradually add half the flour mixture to the butter mixture, beating on low speed until blended, scraping the bottom and down sides of bowl with a rubber spatula, as needed. Add remaining flour mixture, and beat until blended. Add vanilla, salt, ginger, cinnamon, sweet potatoes, and buttermilk. Beat on medium speed until smooth.
• Spoon batter into prepared muffin pan. Each cup should be about two-thirds full. Bake until a wooden toothpick inserted into the center of each cake comes out clean, about 15 minutes. Transfer pan to wire rack to cool for 5 minutes. Remove warm cakes from pan, and sprinkle with toasted pecans. Top each cake with 2 1/2 tablespoon caramel-pecan sauce. Serve with vanilla ice cream, if desired.

SWEET POTATO CHOCOLATE MARBLE CAKE

Steps:

• Pierce the potato several times with a knife or fork. Microwave on high for 5 minutes or until tender. Then let cool.
• Halve potato lengthwise then scrape pulp into a medium bowl. Mash until smooth. Measure 3/4 cup; set aside any remaining for another use. In a small microwave-safe bowl, melt 2 oz of chocolate in microwave on high for 30 to 45 seconds, stirring once.
• Preheat the oven to 350 F. Grease and flour or use non-stick spray to coat a 10 cup bundt pan. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a very large bowl, beat butter and sugar on medium high 2 to 3 minutes or until light and fluffy. Add eggs, one at a time, beating after each until combined. Gradually add flour mixture, beating until combined. Beat in sour cream, mashed sweet potato, and vanilla until combined. Remove 3 cups of batter to a medium bowl then stir in melted chocolate into separated batter.
• Alternately spoon mounds of each cake batter into pan. Using a knife, swirl batters together. Bake for 50-60 minutes or until a toothpick inserted near center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pan and let cool completely.
• For ganache, in a small saucepan bring cream just to boiling over medium high. Remove from heat. Add remaining chopped chocolate. (don't stir). Let it stand for 5 minutes then stir until smooth. Spoon ganache over the top of the cake and sprinkle with flaky sea salt.