Ingredients
- 1 cup cooked and mashed sweet potatoes (about 1 medium-sized potato)
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 1/4 cup milk (or any dairy-free alternative)
- Optional: chopped nuts, raisins, or shredded coconut for added texture
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line with cupcake liners.
- Prepare the sweet potato by peeling and cubing it. Cook it until tender (you can either steam, boil, or roast it). Once soft, mash it with a fork or potato masher until smooth. Measure out 1 cup of the mashed sweet potato.
- Cream the butter and sugar: In a mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs: Mix in the eggs one at a time, beating well after each addition. Add the vanilla extract and beat to combine.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix the wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start with the dry ingredients, followed by the milk, and mix until just combined.
- Fold in the sweet potato: Gently fold in the mashed sweet potato until evenly incorporated into the batter. You can also mix in any optional ingredients like chopped nuts or raisins.
- Fill the muffin tin: Spoon the batter into the mini muffin tin, filling each cup about 2/3 of the way full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool and serve: Allow the mini cakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them as they are, or frost them with cream cheese frosting for a little extra sweetness.
Enjoy your sweet and delicious mini cakes!