RECIPE

Sweet Potato Bundt Cake Recipe

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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.

Ingredients

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

Directions

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.