Serves: 12
Total Calories: 391
Heat oven to 350°F. Grease and flour 12 Bundt mini-muffin cups (six 1-cup fluted molds to a pan).* In a large bowl, combine cake mix, 1 tablespoon orange peel, cinnamon, applesauce, oil, water, 1/2 teaspoon maple flavor and eggs. Beat at low speed until moistened beat 2 minutes at high speed. Stir in sweet potatoes and 1 cup pecans. Fill greased Bundt cups 3/4 full. (If using only one pan, refrigerate remaining batter until ready to use.)
Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes remove from pans. Melt butter in small saucepan over medium-low heat stir in brown sugar. Add sour cream, stirring constantly until mixture is hot and brown sugar is dissolved. DO NOT BOIL. Stir in 1/8 teaspoon maple flavor and enough powdered sugar for desired drizzling consistency beat until smooth. Drizzle over warm cakes sprinkle with desired amount of pecans and orange peel. Garnish serving plate with orange slices.
*TIP: Regular muffin pans can be substituted. Grease and flour 28 muffin cups. Prepare batter as directed above. Fill muffin cups to rim. Bake at 350°F. for 15 to 20 minutes.
HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake as directed above.
Nutrition Per Serving: Calories 490 Protein 5g Carbohydrate 63g Fat 24g Sodium 330mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Glazed Sweet Potato Mini-Cakes recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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