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.