Mini Sweet Potato Cakes With Cinnamon-Sugar Swirl
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12
Calories: 199 kcal
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.
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In medium bowl, add wet ingredients for cake batter and mix until well combined.
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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.
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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.