This Sweet Potato Mini Cake is the perfect blend of natural sweetness and simplicity, offering a soft and comforting texture with minimal ingredients. The subtle sweetness of the sweet potato, enhanced with just a touch of sugar, makes this a versatile dessert that can be enjoyed at any time. Whether you’re making it for a quick snack, a treat to share with friends, or a special family occasion, it’s sure to impress with its delicate flavor and ease of preparation.

Sweet potatoes are the star ingredient here, not only for their vibrant color and natural sweetness but also for their nutritional benefits. Rich in fiber, vitamins A and C, and antioxidants, they add a healthy boost to this mini cake. The sugar adds a touch of sweetness, while the flour helps bind everything together, resulting in a perfectly tender cake.

 

Full Recipe:

Ingredients:

• Sweet Potato: 1 medium, peeled and cubed.
• Sugar: 1 tablespoon.
• Flour: Enough to bind the mixture (approximately 1/2 to 3/4 cup, depending on the texture of the sweet potato puree).

Instructions:

Step 1: Prepare the Sweet Potato

1. Cook the Sweet Potato: Peel and cube the sweet potato. Place it in a pot and cover with water. Bring it to a boil and cook until tender (about 15-20 minutes). You can also bake it at 400°F (200°C) for about 45 minutes until soft.
2. Drain and Mash: Once cooked, drain and mash the sweet potato until smooth. You can use a fork, potato masher, or food processor.

Step 2: Make the Batter

1. Mix Ingredients: In a mixing bowl, combine the mashed sweet potato with 1 tablespoon of sugar. Gradually add flour (starting with 1/2 cup) and mix until you get a thick, spreadable batter. The amount of flour may vary based on the sweet potato’s moisture.
2. Adjust Consistency: If the batter is too wet, add more flour until it holds together well.

Step 3: Bake

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Pan: Grease a mini cake pan or line it with parchment paper.
3. Pour and Smooth: Pour the batter into the pan and smooth the top with a spatula.
4. Bake: Bake for 20-25 minutes, or until a toothpick comes out clean from the center.

Step 4: Cool and Serve

1. Cool: Let the mini cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Serve: Enjoy the cake as is, or dust it with powdered sugar. It pairs beautifully with tea or coffee.

Nutritional Information (Approximate per serving, assuming 4 servings):

• Calories: 120 kcal
• Protein: 2g
• Fat: 1g
• Carbohydrates: 27g
• Fiber: 2g
• Sugar: 8g
• Sodium: 50mg

Cooking Tips:

• Sweet Potato Texture: Ensure the sweet potato is thoroughly cooked and mashed to avoid lumps in the batter.
• Flour Adjustment: Start with less flour and gradually add more until the batter has the right consistency.
• Flavor Add-Ins: Add a pinch of cinnamon, nutmeg, or vanilla extract for extra flavor. You could also fold in raisins, walnuts, or even chocolate chips for added texture.

Storage Tips:

• Refrigerate: Store any leftover mini cake in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap the mini cake tightly in plastic wrap and then aluminum foil to freeze for up to 1 month. Thaw at room temperature before serving.

FAQs:

• Q: Can I use a different sweetener?
  • Yes! You can substitute sugar with honey, maple syrup, or your preferred sweetener. If using a liquid sweetener, adjust the amount of flour accordingly.
• Q: Can this recipe be made gluten-free?
  • Absolutely! Substitute the flour with a gluten-free flour blend.
• Q: Can I add extra flavors to the batter?
  • Yes, feel free to enhance the cake with vanilla extract, cocoa powder, or citrus zest for a unique twist.