Sweet Potato Caramel Cakes (Print Version)
# Ingredients:
→ Sweet Potato Cakes
01 -
½ cup butter, softened
02 -
1 cup granulated sugar
03 -
2 large eggs, room temperature
04 -
1 teaspoon vanilla extract
05 -
½ teaspoon salt
06 -
½ teaspoon ground ginger
07 -
½ teaspoon ground cinnamon
08 -
16 oz. can sweet potatoes, drained and mashed
09 -
⅓ cup buttermilk
10 -
1¼ cups all-purpose flour
11 -
1 teaspoon baking soda
→ Caramel Sauce
12 -
½ cup butter
13 -
¾ cup light brown sugar, packed
14 -
1 cup heavy cream
15 -
½ teaspoon instant coffee granules
# Instructions:
01 -
Preheat oven to 350°F (175°C) and thoroughly grease a muffin tin.
02 -
In a large bowl, cream butter and sugar together until smooth. Beat in eggs one at a time until completely incorporated.
03 -
Mix in vanilla extract, salt, ground ginger, ground cinnamon and mashed sweet potatoes. Beat until smooth and well combined.
04 -
Stir the buttermilk into the sweet potato mixture.
05 -
Combine flour and baking soda in a separate bowl, then fold into the wet mixture until just combined, being careful not to overmix.
06 -
Spoon batter into the prepared muffin tin, filling each cavity approximately 2/3 full.
07 -
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes before removing from the pan.
08 -
In a medium saucepan, combine butter and brown sugar over medium heat until completely melted and sugar dissolves. Whisk in cream and instant coffee granules. Bring to a low boil, stirring frequently. Remove from heat and allow to cool slightly before serving.
09 -
Plate each cake with a couple of tablespoons of warm caramel sauce. For an enhanced experience, add a scoop of vanilla ice cream.
# Notes:
01 -
These sweet potato cakes are best served warm with the caramel sauce drizzled over top.
02 -
The coffee in the caramel sauce enhances the flavor without adding a strong coffee taste.