Sweet Potato Mini Cake | Dessert Recipe | Kids Snack | Super Easy Recipes | No Oven

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while adding creaminess.

Preheat the oven to 350°F (175°C) and grease mini cake pans.

Boil sweet potatoes until tender, about 15-20 minutes, then drain and cool.

Peel the sweet potatoes and mash them in a bowl until smooth.

In a separate bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Add the mashed sweet potatoes to the dry ingredients and mix until combined.

In another bowl, beat eggs and vanilla extract, then add to the sweet potato mixture.

Melt the butter and mix it into the batter until fully incorporated.

Gradually add milk to achieve a smooth batter consistency.

Pour the batter into the prepared mini cake pans, filling each about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

For frosting, beat cream cheese and powdered sugar until smooth and creamy.

Spread the cream cheese frosting on top of cooled mini cakes and sprinkle with chopped pecans.

Cooking Techniques

Spice Level:

Allergens