BABY SWEET POTATO CAKES WITH PECANS AND STICKY-CARAMEL SAUCE

By

Southern Living October 2006.

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  • 12

Ingredients

  • Preparation:
  • 1/2 1/2 1/2 cup butter, softened
  • 1 1 1 cup DOMINO Granulated Sugar
  • 2 2 2 large eggs, at room temperature
  • 1 1/4 1 1/4 1/4 cups all-purpose flour, divided
  • 1 1 1 teaspoon baking soda
  • 1 1 1 teaspoon vanilla extract
  • 1/2 1/2 1/2 teaspoon salt
  • 1/2 1/2 1/2 teaspoon MCCORMICK Gourmet Collection Ground Ginger
  • 1/2 1/2 1/2 teaspoon ground cinnamon
  • 1 1 1 (15-oz.) can sweet potatoes, drained and mashed
  • 1/3 1/3 1/3 cup buttermilk
  • CRISCO Butter Flavor No-Stick Cooking Spray
  • 1/2 1/2 1/2 cup chopped pecans, toasted
  • Caramel-Pecan Sauce
  • Vanilla ice cream (optional)
  • Heavy cream (optional)
  • 1 1. 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.
  • Caramel-Pecan Sauce:
  • 1/2 1/2 1/2 cup butter
  • 3/4 3/4 3/4 cup firmly packed DOMINO Light Brown Sugar
  • 1 1 1 cup heavy cream
  • 1/2 1/2 1/2 teaspoon instant coffee granules
  • Preparation:

Preparation

Step 1

As above.

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