Recipe

Baby Sweet Potato Cakes With Pecans And Sticky Caramel Sauce Recipe

Print Recipe

Ingredients

Directions

Step #1 Beat butter & sugar at medium speed with an electric mixer until smooth.
Step #2 Add eggs, 1 at a time, beating until mixed after each addition.
Step #3 Combine flour & baking soda.
Step #4 Gradually add half of flour mixture to butter mixture, beating at lowish speed until mixed, & stopping to scrape bottom & down sides of bowl.
Step #5 Add remaining half of flour mixture, & beat until mixed.
Step #6 Add vanilla & next 5 ingredients, beating at medium speed until smooth.
Step #7 Spoon batter into 12 muffin c coated with cooking spray, filling two-thirds full.
Step #8 3.
Step #9 Bake at 350° for 15 mins or until a wooden pick inserted in center comes out clean.
Step #10 Cool in pan on a wire rack 5 mins.
Step #11 Remove warm cakes from pan, & sprinkle with toasted pecans.
Step #12 Top each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
Step #13 Serve with vanilla ice cream or ice-cold heavy cream, if desired.
Step #14 *Caramel-Pecan Sauce:.
Step #15 Cook butter & sugar in a medium nonstick skillet over med-heat/flame 2 to 3 mins or until butter melts & sugar dissolves.
Step #16 Whisk in heavy cream & coffee granules.
Step #17 Bring mixture to a light boil, stirring constantly.
Step #18 Turn off heat, & let this stand on cooktop until slightly cool, stirring often.
Step #19 Makes 2 c.
Enjoy the Baby Sweet Potato Cakes With Pecans & Sticky Caramel Sauce recipe

Viewing Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce Receipe