Sweet Potato Mini Cakes Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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 canola 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
Instructions
In a large bowl, combine the first eight ingredients. Add the 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 ° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large 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.
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