Sweet Potato Cakes with Marshmallow Buttercream
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
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Iron 0% |
| Thiamine 0% |
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Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
25 mins
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Total time
55 mins
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Ingredients
Sweet Potato Cakes
2 medium sweet potatoes - peeled/cooked (400 g)
½ cup water (120 g)
2½ cups Kinnikinnick All Purpose Flour Blend (488 g)
1½ tsp baking soda (7 g)
1½ tsp baking powder (7 g)
1 tbsp cinnamon (6 g)
½ tsp salt (2 g)
1½ cups butter - soft (340 g)
¾ cup granulated sugar (150 g)
¾ cup brown sugar (146 g)
4 large eggs (224 g)
2 tsp vanilla extract (10 g)
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Marshmallow Buttercream
1 cup butter - softened (227 g)
396 g Marshmallow Fluff (gluten-free)
4 cup icing sugar (960 g)
3 tbsp milk 2% (30 g)
Decorations
1 tsp cinnamon - for dusting (3 g)
Optional: gooseberries or black food colouring for eyes for decorating
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Directions
Sweet Potato Cakes
- Preheat oven to 350°F (176°C). Lightly grease 2 muffin pans or mini square brownie pans (yields 20 mini cakes).
- In a small bowl mash sweet potatoes with water. Mix until combined and set aside.
- In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking soda, baking powder, cinnamon and salt. Set aside.
- In a separate bowl, cream butter and sugars until smooth. Add eggs one at a time, mixing after each. Add vanilla extract and sweet potato mixture. Mix until combined.
- Slowly add dry mixture to creamed mixture, mixing after each addition.
- Pour batter into greased cake pans. Spread batter evenly.
- Bake in preheated oven for 25 minutes (cakes will spring back to the touch when done).
- Remove from oven and let cool slightly before inverting pans to remove cakes. Let cool completely.
Yields 20 individual cakes
Marshmallow Buttercream
- In medium bowl, mix butter until smooth.
- Add Marshmallow Fluff and milk. Continue to mix until smooth and fluffy.
- Slowly add icing sugar, mixing after each addition. Mix until fully incorporated and Marshmallow Buttercream is smooth.
Assembly/Decoration
Fall
- Place a star piping tip in a pastry bag. Fill with Marshmallow Buttercream.
- Pipe icing on top of each individual cake.
- Sprinkle with cinnamon and decorate with an optional gooseberry.
Ghosts
- Place a round piping tip in a pastry bag. Fill with Marshmallow Buttercream.
- Pipe a mound of icing (getting smaller towards the top) on each individual cake.
- Using a paint brush or food colouring pen, draw 2 black dots on each mound for eyes.
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