Fall baking can be made a lot more interesting with these adorable little sweet potato mini cakes. They have just the right amount of sweetness and are perfect for a crowd. And, with their miniature size, they are even more fun to eat. These delicious treats are sure to please any sweet tooth.
Sweet potato mini cakes are a great dessert. These mini cakes are best served fresh, but leftovers can be stored in the refrigerator for a couple of days.
Sweet potato mini cakes are a fun and delicious treat that can be made ahead of time, bringing a little taste of the South to any gathering. Sweet potatoes are an important part of Southern baking. They are very similar to carrot cakes, but they have a slightly different texture. The flavor is also different.
These sweet potato mini cakes are a fun treat for the fall season. They are moist and flavorful. Sweet potato mini cakes are also a delicious option for Thanksgiving. When it comes to dessert, you can’t go wrong with these little gems. Sweet potato mini cakes are quick to prepare and taste fantastic. You can make them early in November, before the big day. You can wrap them individually and store them in the freezer. Then, just thaw them out and top them with frosting. When you’re ready to serve them, they’ll be as good as they were when they were fresh.
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 4 egg whites
- 4 egg yolks
- 1 cup sunflower oil
- 3 cups grated sweet potatoes
- 1 tablespoon brandy
- 1 can (6 ounces) crushed pineapple, drained
- 1 tablespoon melted butter
- ½ cup golden raisins
- ½ cup cranberry
- 1 cup chopped walnuts
- 8 ounces cream cheese
- 1 cup butter, softened
- 4 cups icing sugar
- 4 teaspoon brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon brandy
- 2 cups ground walnuts
- Mix the flour together with the baking powder, baking soda, and salt in a bowl
- In another bowl, mix walnuts with raisins, cranberries, cinnamon, and brandy
- Beat the 4 egg whites with the mixer, then gradually add the two types of sugar
- Add the egg yolks and mix with a silicone spatula, then incorporate the sunflower oil
- Now add the flour mixture and homogenize the composition
- Add the mix with walnuts and raisins, crushed pineapple, and finally add shredded sweet potatoes
- Brush the molds from a muffin tray with melted butter. Add the mixture and bake for 25 minutes at 350 degrees F. Then place the mini cakes on a grill to cool
- For the frosting cream, mix the cream cheese with the butter and brown sugar. Beat the composition until it foams a little, then add the vanilla extract, the brandy and beat for another 1 minute. At the end, incorporate the icing sugar
- Brush the edge of the mini cakes with the frosting cream, then roll them in the ground walnuts. At the end, add the frosting cream on top.
- Makes 20 pieces