I took a poll on Instagram about sweet potatoes and the majority of you love sweet potatoes like me. The only thing thanksgivingee (if that’s a word) I eat is sweet potato casserole. So I decided to make these little sweet potato bundt cakes with a caramel pecan sauce. Oh my goodness, they are amazing. I could have eaten every one of them. They are perfect for dessert or an afternoon snack.
Makes 8 mini bundt cakes
- 1 ½ cups of cooked sweet potatoes puree (about 2 smaller ones)
- ¾ cup canola oil
- 1 cup of brown sugar
- ½ cup sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups of all purpose flour (spooned and level)
- 1 ½ tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- Preheat oven to 350
- Spray mini bundt pans with cooking spray.
- Cook sweet potatoes in the oven at 350 for 45 minutes or until done. You can also cook in the microwave.
- In a medium bowl whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt, set aside.
- In a large mixing bowl, mix oil, brown sugar, sugar, eggs and vanilla.
- Slowly add the dry ingredients to the wet ingredients, mix until combined.
- Using a cupcake scoop or spoon that size, scoop two scoops into each mini bundt cavity. It will be about ⅔ full
- Bake for 20-25 minutes, when a toothpick comes out clean or with little crumbs, cakes are done. Or if you touch them and they bounce back, they are done.
- If you need to bake a second batch spray pan again and bake the second batch.
- While mini bundt cakes cool, make the caramel pecan topping.
- In a small pot on the stove add ⅔ cup of caramel and ⅓ cup pecans. Heat on low heat and mix until caramel is melted.
- Spoon and drizzle caramel pecan onto each mini bundt cake.
Mini bundt cakes will stay fresh in an airtight container for three days or frozen for 2 months.