Don’t you just love fall baking?
I have so many great recipes for apples, pumpkins and pears. But I thought I’d kick start the season with sweet potatoes! Putting these in a pie is great. But putting them in sweet little cakes warmed with the spices of the season and drizzled with a sticky rum sauce is even better! Garnish them as you’d like. Here chopped pecans and a dollop of whipped cream were just enough to still let the sweet potato shine!
These little cakes are a perfect dessert to serve throughout the upcoming holidays. The cute shape reminds me of pumpkins at Halloween, but they are just as elegant to grace your Thanksgiving or Christmas buffet tables.
Sweet, sticky and moist. A perfect little bite!
If you love sweet potatoes in your savory cooking, then give them a try in your sweet baking, too!
“The direction of your focus is the direction your life will move. Let yourself move toward what is good, valuable, strong & true.” Ralph S. Marston, Jr. The Daily Motivator
- FOR THE CAKES:
- 4 large eggs at room temperature
- 2 cups of granulated sugar
- 1 cup of vegetable oil
- 1 Tablespoon of pure vanilla extract
- 2 cups of baked sweet potato puree ( see NOTE below)
- 3 cups of all purpose flour
- 1½ teaspoons of ground cinnamon
- ½ teaspoon of ground nutmeg
- ¼ teaspoon of ground ginger
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of fine sea salt
- ¾ of a cup of buttermilk
- FOR THE RUM GLAZE:
- ½ cup of light brown sugar
- ½ cup of butter
- ¼ cup of dark rum
- 3 Tablespoons of whipping cream
- Preheat your oven to 350°F.
- Use some vegetable cooking spray to lightly grease 3 (12 cavity) mini bundt pans.
- With your electric mixer on high speed, beat the eggs and sugar for about 3 minutesuntil thick and pale.
- Reduce the mixer speed to low, and add your vegetable oil and vanilla extract.
- Beat these together until just blended.
- Add the sweet potato puree, once again, beating until just blended.
- Sift together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.
- Beginning and ending with the flour, alternately add your flour and buttermilk to the egg mixture. Beat this at low speed until just blended after each addition.
- Spoon the batter into each bundt cavity, filling them about ¾ full.
- Bake for about 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans on top of a wire rack for about 5-10 minutes.
- And then remove the cakes to a wire rack.
- In a heavy saucepan over medium-high heat bring the sugar, butter and whipping cream to a boil.
- Continue to boil for another 3 minutes, stirring constantly, until the mixture reaches a syrup like consistency.
- Remove from the heat and stir in the rum.
- To assemble, pierce the tops of the cakes several times with a toothpick.
- Dip the top half of the cakes in the Rum Glaze, and hold them 1-2 seconds to allow the syrup to soak into the cakes.
- Place glazed side up on the cooling rack and sprinkle with some chopped, toasted pecans to garnish.
- NOTE: To make the sweet potato puree, I baked 4 large sweet potatoes for an hour and a half. As soon as they are cool enough to handle, peel the potatoes and press the pulp through a fine mesh strainer using the back of a spoon. It’s a little bit of a messy effort, but the sweet potatoes will yield a very silky puree, which is so important for baking. About 1½ lbs of sweet potatoes ( 4 large) will give you 2 cups of puree.