Ingrédients pour Baby Sweet Potato Cakes With Pecans And Sticky Caramel Sauce
- 1 1/2 cups (3 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Ground Ginger
- 1 teaspoon ground cinnamon
- 1 cup mashed cooked sweet potatoes
- 1/2 cup buttermilk
- Nonstick cooking spray (for greasing muffin tin)
- 1 1/2 cups pecans, chopped and toasted
- 1/2 cup light brown sugar, packed
- 1/2 cup heavy cream
- 1/4 teaspoon instant coffee granules (optional)
- Vanilla ice cream (for serving, optional)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Paper liners (for muffin tin)
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Comment préparer Baby Sweet Potato Cakes With Pecans And Sticky Caramel Sauce
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl.
- Add the remaining dry ingredients and mix until just combined.
- Stir in the vanilla extract, mashed sweet potatoes, chopped pecans, cinnamon, nutmeg, and cloves. Mix until well incorporated.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, sprinkle the cakes generously with toasted pecans.
- Drizzle each cake with 2 ½ tablespoons of warm caramel-pecan sauce.
- Serve warm, optionally with a scoop of vanilla ice cream or a dollop of heavy cream.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
128g
Fat
74g
Carbs
16g
