Sweet Potato Mini Cake Recipe

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.

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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
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.
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
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.
Adjust Consistency: If the batter is too wet, add more flour until it holds together well.
Step 3: Bake
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Pan: Grease a mini cake pan or line it with parchment paper.
Pour and Smooth: Pour the batter into the pan and smooth the top with a spatula.
Bake: Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
Step 4: Cool and Serve
Cool: Let the mini cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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