Baby Sweet Potato Cakes With Pecans And Sticky Caramel Sauce Recipes

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BABY SWEET POTATO CAKES WITH PECANS AND STICKY CARAMEL SAUCE



Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce image

Make and share this Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce recipe from Food.com.

Provided by Bev I Am

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 19

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 (15 ounce) can sweet potatoes, drained and mashed
1/3 cup buttermilk
nonstick cooking spray
1/2 cup chopped pecans, toasted
1/2 cup butter
3/4 cup light brown sugar, firmly packed
1 cup heavy cream
1/2 teaspoon instant coffee granules
vanilla ice cream (optional)
heavy cream (optional)

Steps:

  • Beat butter and sugar at medium speed with an electric mixer until smooth.
  • Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour and baking soda.
  • Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl.
  • Add remaining half of flour mixture, and beat until blended.
  • Add vanilla and next 5 ingredients, beating at medium speed until smooth.
  • Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
  • 3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan on a wire rack 5 minutes.
  • Remove warm cakes from pan, and sprinkle with toasted pecans.
  • Top each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
  • Serve with vanilla ice cream or ice-cold heavy cream, if desired.
  • *Caramel-Pecan Sauce:.
  • Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves.
  • Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly.
  • Turn off heat, and let stand on cooktop until slightly cool, stirring often. Makes 2 cups.

Nutrition Facts : Calories 446.3, Fat 26.9, SaturatedFat 14.9, Cholesterol 99.1, Sodium 387.2, Carbohydrate 49, Fiber 1.9, Sugar 32.1, Protein 4.2

SWEET POTATO LAYER CAKE WITH SPICED PECAN BUTTERCREAM



Sweet Potato Layer Cake with Spiced Pecan Buttercream image

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 10 to 12 servings

Number Of Ingredients 27

2 1/2 cups pecan halves
1/3 cup packed dark brown sugar
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
5 tablespoons unsalted butter, melted
2 tablespoons dark rum
2 pounds sweet potatoes
4 large eggs
2 cups sugar
1 cup canola oil
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
2 teaspoons pure vanilla extract
3 tablespoons rum
1 1/4 cups chopped Spiced Pecans
6 large egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 pound unsalted butter, room temperature
1 tablespoon vanilla extract
1/8 teaspoon salt
3/4 cup Spiced Pecans
1/2 cup chopped Spiced Pecans

Steps:

  • Make Spiced Pecans: Preheat the oven to 350 degrees F.
  • Place the pecans in a single layer on a baking sheet and toast them for 10 minutes, until fragrant. Meanwhile, combine the brown sugar, cinnamon, and nutmeg in a medium bowl, using your fingers to mix everything thoroughly. Stir in the melted butter to make a paste. Add the toasted pecans to the mixture and stir to coat, then spread them evenly on the baking sheet and return to the oven for 8 minutes. Remove from the oven, drizzle over the rum, and bake for 8 more minutes, stirring once. Remove from the oven, cool completely and leave the oven on. When cool, chop the pecans into medium-fine pieces, some larger than others, and set aside.
  • Meanwhile, pierce the sweet potatoes with a fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel, and mash the sweet potatoes with a potato masher or fork.
  • Lower oven temperature to 325 degrees F. Spray 2 (8-inch) round cake pans with nonstick baking spray and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar together on medium speed until light and fluffy, 4 minutes. Add the canola oil; beat on medium until combined. Add the mashed sweet potatoes and mix until combined. Sift together cake flour, baking powder, salt, cinnamon, nutmeg, and ginger and then mix the dry ingredients into the sweet potato mixture. Mix in vanilla and rum. Fold in 1 1/4 cups of the chopped Spiced Pecans by hand. Evenly distribute cake batter into the prepared pans, and transfer to the oven. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely.
  • Make the buttercream while the cake is baking: Beat the egg yolks in the clean bowl of an electric mixer fitted with the paddle attachment on medium-high until very thick, about 5 minutes. Combine the sugar with the syrup in a small saucepan, and set over medium-high heat, stirring constantly until the mixture comes to a full boil. Immediately scrape the mixture into a heatproof 1-cup glass measure. With the mixer on high speed, pour a few tablespoons of the sugar mixture into the yolks and beat for a few seconds. Repeat until all of the syrup has been added. Beat until the bowl has cooled to room temperature. On medium speed, add the butter, 2 tablespoons at a time, beating well after each addition. The frosting will begin to come together after all of the butter has been incorporated (it will look curdled first, but be patient and it will come together beautifully!). Scrape the bowl and beat in the vanilla and salt. Mix in 3/4 cup chopped Spiced Pecans.
  • Cut each cooled cake layer in half horizontally, creating 4 layers. Set 1 layer, cut side up, on a cake round or cake plate and spread a thin layer of frosting on the surface. Stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining Spiced Pecans decoratively on top of cake. Chill for 1 hour or serve immediately if you can't wait!
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SWEET POTATO CAKE WITH COCONUT FILLING AND CARAMEL FROSTING



Sweet Potato Cake with Coconut Filling and Caramel Frosting image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 12 servings

Number Of Ingredients 28

Vegetable cooking spray
All-purpose flour, for dusting pans
1 cup butter, softened
3 cups sugar
6 large eggs, separated
1 1/2 cups mashed cooked sweet potatoes
1 cup sour cream
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped pecans
3 cups all-purpose flour
Coconut Filling, recipe follows
Caramel Frosting, recipe follows
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1/2 cup frozen grated coconut, thawed
1 teaspoon vanilla extract
2 (3-ounce) packages cream cheese, cut into cubes and softened
3/4 cup whipping cream
2 1/4 cups sugar
2/3 cup water
9 tablespoons butter, cut into 1/2-inch cubes

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat 3 (9-inch) cake pans with cooking spray; dust lightly with flour. Set aside.
  • Beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. Beat in sweet potatoes and next 6 ingredients, adding each ingredient 1 at a time. Add pecans and 3 cups flour, beating just until blended.
  • Beat egg whites in a separate bowl at high speed with an electric mixer until stiff peaks form; fold into batter. Spoon batter evenly into prepared pans.
  • Bake for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove and cool completely on wire racks.
  • Spread Coconut Filling evenly between cake layers. Gradually pour about 1/2 cup Caramel Frosting on top of cake, spreading over top and sides with a small spatula. Place cake in refrigerator. Chill remaining Caramel Frosting 45 minutes. Pour another 1/2 cup Caramel Frosting on cake, spreading over top and sides. Repeat procedure with remaining frosting, using 1/2 cup frosting at a time and chilling every 15 minutes. Store cake in refrigerator.
  • Combine first 3 ingredients in a heavy 2-quart saucepan; gradually stir in milk, and cook, stirring constantly, over medium heat 3 minutes or until thickened.
  • Stir about one-fourth of hot milk mixture gradually into egg; add egg mixture to remaining hot milk mixture, stirring constantly. Return to a boil, and cook, stirring constantly, 1 minute or until thickened. Remove from heat; stir in coconut and vanilla. Place heavy-duty plastic wrap directly on warm filling. Cool completely; chill 1 hour.
  • Whisk together cream cheese and cream in a small bowl until smooth.
  • Cook sugar and 2/3 cup water in a heavy 3 1/2-quart saucepan over medium-low heat, stirring constantly, 5 minutes or until sugar dissolves. Increase heat to high, and bring mixture to a boil without stirring. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Cook, without stirring, 10 minutes or just until syrup turns a deep amber color.
  • Whisk in butter gradually; gradually whisk in cream cheese mixture until smooth. Remove from heat; cool 10 minutes, whisking occasionally.

APPLE-SWEET POTATO PECAN DUMP CAKE



Apple-Sweet Potato Pecan Dump Cake image

This quick cake has lots of delicious apples, sweet potatoes, spices, pecans and caramel. My surprise of white cheddar cheese enhances the wonderful filling. -Kathy Specht, Clinton, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 10

1 can (21 ounces) apple pie filling
1 can (16 ounces) cut sweet potatoes in syrup, drained and cut into 1/2-inch pieces
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1 package butter pecan cake mix (regular size)
3/4 cup shredded white cheddar cheese
3/4 cup butter, cubed
1/2 cup caramel ice cream topping
1 cup chopped pecans
Vanilla ice cream or sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Combine pie filling, sweet potatoes, cinnamon and pie spice in a greased 13x9-in. baking dish. Sprinkle with cake mix and cheese; dot with butter. Drizzle with caramel and sprinkle with pecans. Bake until golden brown, 45-50 minutes. Let stand 10 minutes. Serve warm, with ice cream or whipped cream if desired.

Nutrition Facts : Calories 347 calories, Fat 17g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 373mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.

BABY SWEET POTATO CAKES



Baby Sweet Potato Cakes image

This delicious recipe is from 2006 Southern Living.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 12 cakes

Number Of Ingredients 15

Butter-flavored nonstick cooking spray
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
One 15-ounce can sweet potatoes, drained and mashed
1/3 cup buttermilk
1/2 cup chopped pecans, toasted
Caramel-Pecan Sauce
Vanilla ice cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Spray a standard 12-cup muffin pan with nonstick cooking spray; set aside.
  • Beat butter and sugar on medium speed in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add eggs, one at a time, and beat to combine.
  • In a medium bowl, combine flour and baking soda. Gradually add half the flour mixture to the butter mixture, beating on low speed until blended, scraping the bottom and down sides of bowl with a rubber spatula, as needed. Add remaining flour mixture, and beat until blended. Add vanilla, salt, ginger, cinnamon, sweet potatoes, and buttermilk. Beat on medium speed until smooth.
  • Spoon batter into prepared muffin pan. Each cup should be about two-thirds full. Bake until a wooden toothpick inserted into the center of each cake comes out clean, about 15 minutes. Transfer pan to wire rack to cool for 5 minutes. Remove warm cakes from pan, and sprinkle with toasted pecans. Top each cake with 2 1/2 tablespoon caramel-pecan sauce. Serve with vanilla ice cream, if desired.

SWEET POTATO POUND CAKE WITH CARAMEL SAUCE



Sweet Potato Pound Cake With Caramel Sauce image

When Sweet Potatoes are in season, bake several pounds of them, peel them and wrap them individually in plastic wrap, drop the in a large zip lock freezer bags and put in the freezer. This way you'll always have sweet potatoes all year long for such wonderful recipes. I found this recipe in a flyer from the South Carolina Grown Winning Recipies.

Provided by Peachy326

Categories     Dessert

Time 1h40m

Yield 1 10, 10 serving(s)

Number Of Ingredients 16

1 cup butter
2 cups sugar
5 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 cup buttermilk
1 cup cooked & mashed sweet potatoes
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 cup toasted pecans, chopped
1 cup brown sugar
1/2 cup butter
1/4 cup milk
confectioners' sugar, as necessary

Steps:

  • MAKING THE POUND CAKE.
  • Preheat the oven to 350 degrees F.
  • Cream sugar and butter until well mixed.
  • Add eggs one at a time.
  • Combine flour, baking soda,salt, and baking powder.
  • Mix well and add to the creamed mixture alternately with the buttermilk. Add sweet potatoes and extracts.
  • Making the Caramel Sauce.
  • Grease and flour a 10" Bundt pan.
  • Sprinkle toasted peacans over bottom of pan.
  • Pour batter into pan; Bake for 1 hour and 15 minutes, or until tester comes out clean.
  • Cool 10 minutes in pan on wire rack.
  • Remove from pan.
  • CARAMEL SAUCE.
  • Make the caramel sauce just prior to serving the cake.
  • Combine brown sugar and butter in a saucepan. Bring to a boil. Boil for 2 minutes without stirring.
  • Remove trom the heat and add milk. Stir well.
  • Add confectioners sugar as needed to thicken - takes more sometimes than others - Consistency is up to you.
  • Place caramel sauce in gravy bowl and pour over Sweet Potato Pound cake slices.

Nutrition Facts : Calories 769.8, Fat 38.7, SaturatedFat 19.3, Cholesterol 168, Sodium 585, Carbohydrate 99.3, Fiber 2.9, Sugar 65, Protein 9.8

CARAMEL SWEET POTATOES



Caramel Sweet Potatoes image

The sauce is the star of this recipe. It really does taste like butterscotch. It is a nice side dish for poultry or ham. -Mary Jo Patrick, Napoleon, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 7

6 medium sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup packed brown sugar
1/2 cup corn syrup
1/4 cup whole milk
2 tablespoons butter
1/2 to 1 teaspoon salt
1/2 teaspoon ground cinnamon

Steps:

  • Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Drain and transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 15 minutes. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently.

Nutrition Facts : Calories 182 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

SWEET POTATO CASSEROLE WITH PECANS



Sweet Potato Casserole with Pecans image

You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.

Provided by Mienna

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

4 sweet potatoes, cut into chunks
1 ⅓ cups white sugar
¾ cup milk
3 eggs, beaten
¾ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 ½ cups brown sugar
1 ½ cups chopped pecans
¾ cup all-purpose flour
½ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
  • Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
  • Bake in preheated oven until pecan topping is hard, about 1 hour.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g

SWEET POTATO CAKE WITH MAPLE-BOURBON PECANS



Sweet Potato Cake with Maple-Bourbon Pecans image

If you love sweet potato, try this cake recipe enriched with a little bourbon and sweetened with maple syrup, plus the crunch of pecans.

Provided by Bibi

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h50m

Yield 10

Number Of Ingredients 23

¼ cup unsalted butter, softened
¼ cup light brown sugar
¼ cup pure maple syrup
1 tablespoon bourbon
½ teaspoon kosher salt
2 cups chopped pecans
1 teaspoon butter, or as needed
3 ¼ cups all-purpose flour, plus more for dusting
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
½ teaspoon kosher salt
½ cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
4 large eggs, at room temperature
2 cups mashed sweet potatoes
1 tablespoon bourbon
½ cup buttermilk
½ cup sour cream
½ cup pure maple syrup
¼ cup unsalted butter, melted
¼ cup bourbon
1 (7 ounce) can whipped cream, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place the oven rack in the center of the oven. Line a baking sheet with aluminum foil.
  • Combine softened butter and brown sugar in a medium-sized bowl; stir until well combined. Add maple syrup, bourbon, and salt. Stir in pecans and mix until well coated. Set topping aside.
  • Butter a 10-inch tube pan. Line the bottom of the pan with parchment paper; butter the parchment paper and lightly dust with flour. Evenly spread topping into the bottom of the tube pan and set aside.
  • Whisk flour, cinnamon, baking soda, and salt together in a bowl.
  • Mix softened butter, sugar, and brown sugar together in the bowl of a stand mixer. Mix on medium speed until well combined, 3 to 4 minutes; the mixture will be a bit grainy in appearance. Add eggs, 1 at a time, mixing on medium speed after each addition. Use a spatula to scrape down the bowl as needed. Add sweet potatoes and bourbon and mix on medium speed until well combined, scraping the bowl as needed.
  • Combine buttermilk and sour cream in a separate bowl.
  • Add 1/2 the flour mixture to the mixing bowl and mix on low speed until well blended. Add 1/2 the buttermilk mixture and beat on low until blended, scraping the bowl as needed. Add remaining flour to the mixing bowl and continue mixing. Add remaining buttermilk mixture and continue beating on low speed until batter is thick and smooth.
  • Pour batter into the prepared tube pan and place pan on the prepared baking sheet.
  • Bake in the preheated oven until a wooden skewer inserted in the center of the cake comes out clean, 65 to 75 minutes. Remove cake from the oven and leave in the pan.
  • Prepare glaze by combining maple syrup, melted butter, and bourbon in a bowl. Use a wooden skewer to poke holes in the warm cake in the pan. Spoon 1/2 the glaze over the bottom of the cake.
  • Allow cake to cool on a wire rack, 20 to 25 minutes.
  • Invert cake onto a serving plate, remove parchment paper, and drizzle remaining glaze over the top of the cake. Serve with whipped cream.

Nutrition Facts : Calories 884.1 calories, Carbohydrate 110.9 g, Cholesterol 144.7 mg, Fat 43.9 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 18.3 g, Sodium 507.1 mg, Sugar 65 g

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From lecremedelacrumb.com


THE LONELY BAKER: STICKY PECAN UPSIDE-DOWN BABY CAKES
2009-11-21 2. In medium saucepan, combine brown sugar, butter and honey. Cook and stir over medium heat about 2 minutes or until smooth. Remove from heat and stir in …
From lets-eat-recipes.blogspot.com


SWEET POTATO POUND CAKE WITH CARAMEL RUM SAUCE RECIPE
In a large bowl beat the butter, eggs, white sugar, brown sugar, sweet potatoes, buttermilk, sour cream and vanilla extract together. Add the flour mixture to the creamed mixture and mix well. Stir in nuts and raisins. Spray a 10 inch bundt pan with cooking spray, pour in batter.
From foodnewsnews.com


BABY SWEET POTATO CAKES WITH STICKY CARAMEL-PECAN SAUCE
1/2 Cup chopped pecans, toasted Caramel-Pecan sauce (recipe follows) Vanilla ice cream, for serving (optional) Directions: Preheat oven to 350 degrees. Spray a standard 12 Cup muffin pan with nonstick cooking spray and set aside. Beat butter and sugar on medium speed in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add eggs, one at a time, and …
From cookingwithserena.com


SWEET POTATO CHEESECAKE WITH PECAN TOPPING - OMG CHOCOLATE …
2018-10-04 Pecan Topping: To make the topping, in a heavy saucepan over medium heat melt the butter, stir in sugar until dissolve completely. Increase heat and bring to a boil. Whisk in cinnamon and heavy cream and remove from the heat. Stir in pecans and pour over cheesecake. Store in the fridge. cream cheese pecan sweet potato.
From omgchocolatedesserts.com


SWEET POTATOES WITH CARAMEL SAUCE RECIPE - PILLSBURY.COM
2010-12-07 Heat oven to 375°F. Line cookie sheet with foil. Pierce sweet potatoes with fork; place on cookie sheet. Bake 45 minutes to 1 hour or just until tender when pierced with fork. When cool enough to handle, peel potatoes and cut into 1/2-inch slices. 2. Reduce oven temperature to 350°F. Grease 11x7-inch (2-quart) glass baking dish with butter or ...
From pillsbury.com


CARAMEL PECAN SAUCE - COOKINGWITHSERENA.COM
1/2 Cup unsalted butter. 3/4 Cup firmly packed light-brown sugar. 1 Cup heavy cream. 1/2 teaspoon instant coffee granules. Directions: Heat butter and sugar in a medium nonstick skillet over medium heat until butter melts and sugar dissolves, 2 to 3 minutes.
From cookingwithserena.com


SWEET POTATO CHEESECAKE WITH CARAMEL PECAN GLAZE
2010-11-24 In a small saucepan on low heat, stir together 1/4 cup of butter & the brown sugar, until the sugar is dissolved. Turn up the heat a little, and bring to a boil. Whisk in 1/4 cup of cream… Then mix in the pecans. Pour the hot topping on top of the cheesecake, & refrigerate. Once the topping is set, you can remove it from the springform pan.
From mrshappyhomemaker.com


SWEET POTATO CAKE WITH CHOCOLATE PECAN GLAZE - CAKE RECIPES
2020-07-07 Preheat oven to 350 degrees. Grease a traditional size bundt pan and set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and set aside. In another large bowl add sweet potatoes and use a …
From localsavour.com


CARAMEL SAUCE FOR STICKY BUNS - CREATE THE MOST AMAZING DISHES
Soft Caramel Pecan Sticky Buns - The Food Charlatan best thefoodcharlatan.com. Make the caramel sauce: In a medium saucepan, melt 3/4 cup butter over medium heat.Add 1 and 1/2 cup brown sugar and stir until incorporated.
From recipeshappy.com


SWEET POTATO SPICE CAKE WITH A CARAMEL FROSTING | OLIVE & MANGO
2018-10-18 In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners’ sugar until light and fluffy, 4 to 5 minutes. (A handheld mixer is fine to use as well) Add the caramel and mix on medium speed until incorporated. Scrape the bowl well. Add the cream and vanilla and mix to combine.
From oliveandmango.com


SWEET POTATO CHEESECAKE WITH CARAMEL SAUCE - BRUCE'S YAMS
Bake the crust for 5 minutes. Remove from oven and set aside. Lower the oven temperature to 325°F. In a large bowl beat the cream cheese and Bruce’s Yams Sweet Potatoes on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. Beat in the flour, sour cream then add the eggs, one at a time.
From brucesyams.com


STICKY SWEET POTATO AND DATE PUDDING WITH CARAMEL SAUCE | DATE …
Jan 26, 2012 - Sticky sweet potato and date pudding with caramel sauce. Jan 26, 2012 - Sticky sweet potato and date pudding with caramel sauce . Jan 26, 2012 - Sticky sweet potato and date pudding with caramel sauce. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can …
From pinterest.ca


SWEET POTATO PECAN POUND CAKE WITH CARAMEL ICING
2019-10-01 Add vanilla and sweet potatoes and blend well. In another medium bowl, combine flour, baking powder, baking soda, salt and cardamom. Reduce mixer to lowest speed and add flour mixture, one cup at a time, alternating with buttermilk. Finally, add chopped nuts. Spoon batter into prepared pan and bake 1 hour and 15 minutes, or until a cake tester inserted in the …
From scliving.coop


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