Mini Sweet Potato Cakes With Cinnamon-Sugar Swirl

by | Updated: November 8th, 2023

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

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


Cake Batter

Cinnamon-Sugar Layer




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

Recipe Notes

Get these ingredients and more at Vitacost.

Nutrition Facts
Mini Sweet Potato Cakes With Cinnamon-Sugar Swirl
Amount Per Serving
Calories 199 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 44mg15%
Sodium 217mg9%
Potassium 221mg6%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 1812IU36%
Vitamin C 1mg1%
Calcium 94mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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King Arthur Baking Company Unbleached All Purpose Flour
Shiloh Farms Organic Pistachios Roasted Salted
Iso Rapalo

After working in book publishing, Iso developed a true passion for developing artsy, cultural-diverse foods. She’s a true believer that "Food is Culture; and Food is Art.” She specializes in developing and testing easy, diverse recipes that bring wellness and a balance of flavors to her dishes. Learn more at, where you'll find great authentic content on the YumIsoYum: The Blog. Follow her on Instagram: @iso.rapalo.