Sweet Potato Mini Cakes

side dishes

Print Recipe

Servings: 1 dozen

Ingredients

2 cups all-purpose flour

1 cup sugar

1 cup packed brown sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

4 eggs

1 1/4 cups vegetable oil

3 cups shredded peeled sweet potatoes

1 teaspoon rum extract

1 can (8 ounces) crushed pineapple, drained

1 cup golden raisins

1 cup chopped walnuts

1 package (8 ounces) cream cheese, softened

1 cup butter, softened

5 cups confectioners’ sugar

4 teaspoons brown sugar

1 teaspoon vanilla extract

1/2 teaspoon rum extract

1 1/2 cups ground walnuts

In a large mixing bowl, combine the first eight ingredients. Add eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full.
Bake at 350 degrees for 25–30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING

For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.