Glazed Sweet Potato Mini-Cakes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From Pillsbury Bake-Off 1994. These sound like a wonderful fall treat. Ingredients:
1 (18 1/4 ounce) package yellow cake mix with pudding |
1 tablespoon finely grated orange rind |
2 teaspoons cinnamon |
1 cup unsweetened applesauce |
1/3 cup oil |
1/4 cup water |
1/2 teaspoon maple flavoring |
4 eggs |
2 cups finely grated peeled dark-orange sweet potatoes |
1 cup chopped pecans |
2 tablespoons butter |
1/4 cup firmly packed brown sugar |
1/4 cup sour cream |
1/8 teaspoon maple flavoring |
3/4-1 cup powdered sugar |
1/3 cup chopped pecans |
2 -3 teaspoons orange zest, if desired |
1 orange, sliced, if desired |
Directions:
1. Heat oven to 350. Grease and flour 12 cup Bundt mini-muffin cups. In large bowl, combine cake mix, 1 T. orange peel, cinnamon, applesauce, oil, water, 1/2 t. maple flavor and eggs. Beat at low speed until moistened; beat 2 minutes at high speed. Stir in sweet potatoes and 1 cup of pecans.
2. Fil greased Bundt cups 3/4 full.
3. Bake at 350 for 20-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes; remove from pans. Melt butter in small saucepan over medium-low heat; stir in brown sugar. Add sour cream, stirring constantly until mixture is hot and brown sugar is dissolved. DO NOT BOIL.
4. Stir in 1/8 t. maple flavor and enough powdered sugar for desired drizzling consistency; beat until smooth. Drizzle over warm cakes; sprinkle with desired amount of pecans and orange peel. Garnish serving plate with orange slices.
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