7 - 8

Little Yam Cakes (Africa)

Date: November 19, 2013 Author: Judy Albrecht Categories: 7 - 8, 9 - 12, Information 0

Here we go with another new to me recipe… Our yams or sweet potatoes in the U.S. are not quite as starchy as those found in Africa, but the recipe states that these cakes are just as good made with canned yams or sweet potatoes. I believe that when they are finished they will taste like a pumpkin bread… Hope you enjoy this recipe… it will be especially nice for a Thanksgiving addition.

Little Yam Cakes

3/4 cup butter or margarine, softened
3/4 cup sugar
1/2 cup firmly packed brown sugar.
2 large eggs
1 16-ounce can yams or sweet potatoes drained and mashed with a fork
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup chopped unsalted peanuts
Powdered sugar

Preheat oven to 350 degrees F. Grease twelve 2 1/2 inch muffin pans. In large bowl with electric mixer at medium speed, beat butter, sugar, and brown sugar until creamy. Add eggs, yams, and vanilla; beat until smooth. Combine flour, baking soda, cinnamon, and nutmeg; add to egg mixture. Beat 2 minutes until well blended, scraping bowl occasionally. Stir in peanuts.
Spoon batter into muffin pans. Bake 30 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire rack; remove muffins from pans. To serve sprinkle lightly with powdered sugar.

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