Baby Sweet Potato Cakes with Pecans and Sticky Carmel Sauce

By á-168951

Ingredients

• Makes 12 cakes
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/4 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp Saigon cinnamon
• 1 (15 oz) can sweet potatoes, drained and mashed
• 1/2 cup buttermilk
• No-stick cooking spray
• 1/2 cup chopped pecans, toasted
• Sticky Carmel Sauce
• Vanilla ice cream or heavy cream

Preparation

Step 1

Beat butter and sugar at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition

Combine flour and baking soda. Gradually add half of flour mixture to butter mixture, beating at low speed until blended. Add remaining half of flour mixture; beat until blended. Add vanilla and next 5 ingredients, beating at medium speed until smooth. Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.

Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove arm cakes from pan, and sprinkle with toasted pecans. Top each cake with 2 1/2 Tbs sticky Carmel Sauce. Serve with vanilla ice cream or ice-cold heavy cream.

STICKY CARAMEL Sauce
Makes about 2cups
1/2 cup butter
3/4 cup firmly packed light brown sugar
1 cup heavy cream
1/2 tsp instant coffee granules

Cook butter and light brown sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves. Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly> turn off heat, and let stand on cooktop until slightly coo, stirring often.