Sweet Potato Mini Cakes
Prep time
Cook time
Total time
Yield: 6 to 8 mini cakes
  • 1 sweet potato (about 125 grams)
  • 95 grams all-purpose flour (3/4 cup)
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt
  • 55 grams unsalted butter, at room temperature (1/4 cup)
  • 115 grams sugar (1/2 cup)
  • 1 large egg, at room temperature
  • ½ teaspoon vanilla
  • 60 ml sour cream (1/4 cup)
  1. Preheat oven to 200C / 400F. Rinse and dry the sweet potato and place on a baking sheet. Roast the sweet potato until cooked, about 1 hour. Peel and mash the sweet potato. Measure ½ cup of sweet potato purée and set aside. (Eat the remaining sweet potato or mix it into regular mashed potatoes!)
  2. Lower oven temperature to 175C / 350F. Line a muffin tin with paper liners. Set aside.
  3. In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
  4. In a mixing bowl, cream butter and sugar on medium-high speed until mixture is pale, light and fluffy, about 5 minutes, scrapping the sides occasionally. Add in egg and vanilla and beat on medium speed for about a minute until incorporated.
  5. On medium-low speed, beat in the sour cream, followed by the reserved ½ cup of sweet potato purée. Using a spatula, stir in the dry ingredients until just incorporated.
  6. Divide the batter among the paper liners and bake for 15 to 18 minutes until a skewer inserted into the center of the cake comes out clean. Let cool completely on a wire rack.
Naggy Notes
Recipe by Foodie Baker at https://www.foodiebaker.com/sweet-potato-mini-cakes/