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This creamy sweet potato cake recipe delivers the ultimate comfort dessert with a luscious caramel sauce that transforms simple ingredients into something truly special. The delicate spices complement the natural sweetness of the potatoes while the coffee-infused caramel adds surprising depth.
I first created these sweet potato cakes when looking for a creative way to use leftover canned sweet potatoes from Thanksgiving. My family was instantly hooked and now requests them for every special occasion regardless of the season.
Ingredients
- Butter softened: Quality matters here as it forms the foundation of both the cakes and sauce
- Granulated sugar: Creates the perfect level of sweetness in the cake without overpowering
- Large eggs at room temperature: Cold eggs can cause the batter to curdle
- Vanilla extract: Adds warmth and depth to the cake flavor
- Salt: Enhances all the flavors and balances the sweetness
- Ground ginger: Provides a gentle heat that works beautifully with sweet potato
- Ground cinnamon: Brings familiar warmth and complements the ginger perfectly
- Canned sweet potatoes: Make this recipe convenient year round. Look for ones packed in water not syrup
- Buttermilk: Creates tender crumb and subtle tanginess
- All purpose flour: Provides structure without being too heavy
- Baking soda: Works with the buttermilk to create perfect rise
- Light brown sugar: For the caramel sauce offers more complexity than granulated
- Heavy cream: Creates luxurious texture in the sauce
- Instant coffee granules: Add subtle bitterness that balances the sweet caramel
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Preheat your oven to exactly 350°F. A properly preheated oven ensures even baking. Generously grease each cup in your muffin tin ensuring you coat the sides all the way to the top for easy removal.
- Create the Base Mixture:
- In a large bowl cream the softened butter and granulated sugar together for at least 3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air into the batter for a lighter cake. Add the room temperature eggs one at a time beating for 30 seconds after each addition. Wait until the first egg is completely incorporated before adding the second.
- Add Flavoring and Sweet Potatoes:
- Mix in vanilla extract salt ginger and cinnamon until evenly distributed. Add the drained and mashed sweet potatoes and beat for a full minute until the mixture appears smooth and uniform. The texture may look slightly curdled at this stage but will smooth out.
- Incorporate Remaining Ingredients:
- Pour in the buttermilk and stir until just combined. In a separate small bowl whisk together the flour and baking soda then gradually fold into the wet ingredients using a rubber spatula. Mix only until no dry flour remains visible. Overmixing at this stage can make the cakes tough.
- Bake to Perfection:
- Spoon the batter into your prepared muffin tin filling each cup about two thirds full to allow room for rising. Bake for 15 to 20 minutes on the center rack. The cakes are done when they spring back slightly when touched and a toothpick inserted into the center comes out clean with perhaps a few moist crumbs.
- Create the Caramel Sauce:
- While the cakes cool combine butter and brown sugar in a medium saucepan over medium heat. Stir constantly until both are completely melted and the sugar has fully dissolved about 3 minutes. Slowly whisk in the heavy cream and instant coffee granules being careful as the mixture may bubble up initially. Bring to a gentle boil stirring frequently to prevent scorching then remove from heat and allow to cool slightly before serving.
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Sweet potatoes have always been a favorite ingredient in my kitchen but combining them with this coffee infused caramel sauce was a game changer. My grandmother who was notoriously picky about desserts once ate three of these cakes in one sitting which remains one of my proudest culinary moments.
Perfect Texture Tips
Achieving the ideal texture for these sweet potato cakes depends on a few key techniques. First make sure your butter is properly softened not melted. When you press it with your finger it should leave an indentation but not collapse. The mashed sweet potatoes should be as smooth as possible for the best texture. If using canned sweet potatoes drain them thoroughly and mash until no lumps remain. For fresh sweet potatoes bake until extremely tender then cool completely before using.
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Make It Your Own
This versatile recipe welcomes customization based on your preferences. For a more complex flavor profile add a quarter teaspoon of ground nutmeg or allspice to the batter. If you prefer a more pronounced sweet potato flavor increase the amount to 20 ounces. For a gluten free version substitute a high quality cup for cup gluten free flour blend. The caramel sauce can be transformed by adding a tablespoon of bourbon or rum after removing from heat or by stirring in half a teaspoon of flaky sea salt for a salted caramel variation.
Serving Suggestions
These sweet potato cakes truly shine when served slightly warm with the caramel sauce drizzled generously over the top. For an impressive dessert place each cake on a dessert plate add a scoop of vanilla bean ice cream and pour the warm caramel sauce over everything. The contrast between the warm cake cool ice cream and hot sauce creates a memorable taste experience. For brunch they pair beautifully with a dollop of lightly sweetened whipped cream and fresh berries. During holiday seasons garnish with candied pecans or a light dusting of powdered sugar for a festive touch.
Frequently Asked Questions
- → Can I use fresh sweet potatoes instead of canned?
Yes, you can substitute fresh sweet potatoes. Peel, cube and boil about 1 pound of sweet potatoes until soft, then drain and mash thoroughly. Let cool before incorporating into the batter for best results.
- → How do I store leftover sweet potato cakes?
Store cooled cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. The caramel sauce should be refrigerated separately in a sealed container for up to a week. Reheat both before serving.
- → Can I make these cakes ahead of time?
Absolutely! Bake the cakes up to 2 days ahead and store in an airtight container. The caramel sauce can be made up to a week in advance and kept refrigerated. Warm both components before serving.
- → What can I substitute for buttermilk?
Make a quick buttermilk substitute by adding 1 teaspoon of lemon juice or white vinegar to 1/3 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened before using in the recipe.
- → Is the instant coffee necessary in the caramel sauce?
While the coffee adds depth to the caramel flavor, it's optional. The sauce will still be delicious without it, or you could substitute with a dash of vanilla extract for a different flavor profile.
- → Can I freeze these sweet potato cakes?
Yes, the baked cakes freeze well for up to 3 months. Wrap individually in plastic wrap and store in a freezer bag. Thaw at room temperature and warm in the microwave before serving with freshly made caramel sauce.