Baby Sweet Potato Cakes With Pecans And Sticky Caramel Sauce Recipe

Ingredients for Baby Sweet Potato Cakes With Pecans And Sticky Caramel Sauce

• 1 cup (2 sticks) unsalted butter, softened
• Granulated Sugar
• 2 large eggs
• All Purpose Flour
• 1 teaspoon baking soda
• Vanilla Extract
• Salt
• Ground Ginger
• Ground Cinnamon
• Sweet Potatoes
• Buttermilk
• Nonstick Cooking Spray
• Pecans
• Light Brown Sugar
• Heavy Cream
• Instant Coffee Granules
• Vanilla Ice Cream

How to Make Baby Sweet Potato Cakes With Pecans And Sticky Caramel Sauce

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour and baking soda.
5. 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.
6. Add the remaining dry ingredients and mix until just combined.
7. Stir in the vanilla extract, mashed sweet potatoes, chopped pecans, cinnamon, nutmeg, and cloves. Mix until well incorporated.
8. Fill each muffin cup about two-thirds full with batter.
9. Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
11. Once cooled, sprinkle the cakes generously with toasted pecans.
12. Drizzle each cake with 2 ½ tablespoons of warm caramel-pecan sauce.
13. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of heavy cream.