Best 2 Sweet Potato Mini Cakes Recipes
Indulge in a delightful culinary journey with our exquisite Sweet Potato Mini Cakes, a harmonious blend of flavors and textures that will tantalize your taste buds. These individual-sized cakes, crafted with the wholesome goodness of sweet potatoes, offer a symphony of flavors, from the sweet and earthy notes of the potatoes to the rich, decadent filling and the crispy, caramelized topping. Each bite promises a burst of flavors and a textural contrast that will leave you craving for more. With variations ranging from a classic cream cheese filling to a luscious chocolate ganache, and a variety of topping options including a crunchy pecan streusel or a gooey marshmallow topping, these mini cakes cater to every palate and occasion. Gather your ingredients and prepare to embark on a delightful baking adventure, creating these sweet potato gems that are sure to impress family and friends alike.
Here are our top 2 tried and tested recipes!
SWEET POTATO CAKES
Steps:
- To bake sweet potatoes: wash them well, poke a couple of holes with a knife, wrap in foil and bake at 350 until soft. Bake time will depend on how large are your sweet potatoes. If you get smaller ones, you can significantly decrease cooking time. Once done, cool until easy to handle and scoop out all the potato meat into the mixing bowl.
- To boil sweet potatoes: wash, peel and cut them in half or in four pieces, depending on the size. Add cut sweet potato pieces to salted boiling water and cook until butter knife easily goes through. Drain and add them to the mixing bowl.
- Mash sweet potatoes in a mixing bowl until smooth.
- Add green onions, cilantro, sour cream, egg, bread crumbs, grated garlic and mix well.
- Add salt and pepper, mix well and taste to make sure you have enough.
- Preheat a medium saute pan over medium heat. Add some vegetable oil.
- Form sweet potato patties and cook for about 5-7 minutes on each side. Use a small spatula and flip carefully.
SWEET POTATO CAKE
Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.-Kathy Theriot, St. Martinville, Louisiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 337 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 384mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- Use a food processor to quickly and easily grate the sweet potatoes.
- If you don't have a food processor, you can grate the sweet potatoes by hand using a box grater.
- Be sure to squeeze out as much moisture from the grated sweet potatoes as possible. This will help the cakes to hold their shape.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Be careful not to overmix the batter. Overmixing can make the cakes tough.
- Cook the cakes over medium heat. If the heat is too high, the cakes will brown too quickly and the inside will be undercooked.
- Serve the cakes warm with your favorite toppings, such as butter, syrup, or fruit.
Conclusion:
Sweet potato mini cakes are a delicious and easy-to-make breakfast or snack. They are perfect for a crowd, as they can be made ahead of time and reheated. With their moist texture and sweet flavor, these cakes are sure to be a hit with everyone who tries them.
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