Name: Mini Sweet Potato Cakes With Cinnamon-Sugar Swirl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup sweet potatoes (cooked and smashed); 1/4 tsp. cardamom; 1/2 tsp. turmeric; 1/2 tsp. ginger; 1 tsp. nutmeg; 1 tsp. cinnamon; 1 tsp. sea salt; 1 Tbsp. sweet buttermilk powder; 1-1/2 cups all-purpose flour; 1/2 cup almond flour; 2 tsp. baking powder; 1 tsp. vanilla extract; 1/2 cup sour cream; 2 eggs; 1/4 cup butter (melted); 1/4 cup avocado oil; 1 Tbsp. light brown sugar; 1 tsp. cinnamon; Pinch of sea salt; 1 tsp. heavy cream; 3 Tbsp. confectioners sugar; Pinch of sea salt; 1/4 tsp. vanilla extract; 1/4 cup roasted pistachios (crushed); 1/4 cup sprouted pumpkin seeds

Transform ordinary spuds into a delightful dessert that’s bound to impress this holiday season. These darling, mini sweet potato cakes boast a cinnamon-sugar swirl center and are topped with a rich, gooey glaze, roasted pistachios and sprouted pumpkin seeds. With a bountiful blend of festive flavors and spices, they’re sure to have your guests begging for another bite.

Sweet Potato Cakes

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Mini Sweet Potato Cakes With Cinnamon-Sugar Swirl

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12

Calories 199 kcal

Author Iso Rapalo

Ingredients

Cake Batter

1 cup sweet potatoes cooked and smashed
1/4 tsp. cardamom
1/2 tsp. turmeric
1/2 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. sea salt
1 Tbsp. sweet buttermilk powder
1-1/2 cups all-purpose flour
1/2 cup almond flour
2 tsp. baking powder
1 tsp. vanilla extract
1/2 cup sour cream
2 eggs
1/4 cup butter melted
1/4 cup avocado oil

Cinnamon-Sugar Layer

1 Tbsp. light brown sugar
1 tsp. cinnamon
Pinch of sea salt

Glaze

1 tsp. heavy cream
3 Tbsp. confectioners sugar
Pinch of sea salt
1/4 tsp. vanilla extract

Toppings

1/4 cup roasted pistachios crushed
1/4 cup sprouted pumpkin seeds

Instructions

Preheat oven to 375 degrees F. Spray mini-bundt pan with avocado oil. Set aside.
In large bowl add dry ingredients for cake batter, combine well and set aside.
In medium bowl, add wet ingredients for cake batter and mix until well combined.
Add wet mixture to dry mixture and fold together. Set aside.
In small bowl, mix together cinnamon-sugar layer ingredients until well combined.
Pour half of batter into mini-bundt molds, sprinkle cinnamon-sugar over each and pour remaining batter over each.
Bake 20-25 minutes or until toothpick comes out clean.
In medium bowl, mix glaze ingredients until well combined.
Spread glaze over warm mini-bundts and sprinkle toppings.