SWEET POTATO MINI CAKES

Sweet Potato Mini Cakes image

Whenever I make these cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. -Joyce Larson, New Market, Iowa

Provided by Taste of Home

Time 1h5m

Yield 24 servings (1 dozen mini cakes).

Number Of Ingredients 23

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 large 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
FROSTING:
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

Steps:

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.

Nutrition Facts : Calories 528 calories, Fat 30g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 287mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.