SWEET POTATO BOURBON MINI BUNDT CAKES

These Sweet Potato Bourbon Mini Bundt Cakes are handheld and topped with maple buttercream and butter pecan topping. A perfect Holiday dessert!

So I’ve been lacking on Holiday posts this past year! It’s been horrible! I’m trying to get better at posts that fit well with the holidays and I think I have started to get in the groove of things this time! As bloggers obviously we have to be ahead of the game and put out our holiday content like a month before the actual day! Crazy right?!?!

Well I think I have come to a compromise and I will celebrate holiday’s twice! A month before each and on the day. I think I can handle that! Besides, who doesn’t want more holiday’s in their life? I know I love the food and it’s some of the best of the year. Simply because people literally go all out for them. All the big guns start coming out and people literally FEAST!

BUNDT CAKES

• 1 1/2 cup brown sugar
• 1/3 cup salted butter, softened
• 2 eggs
• 1 tsp vanilla
• 2 3/4 cup all-purpose flour
• 1 Tbs baking powder
• 2 tsp pumpkin pie spice
• 3/4 cup milk
• 1 cup cooked, mashed sweet potato
• 1/3 cup bourbon

MAPLE BUTTERCREAM

• 2 sticks butter, softened
• 4 cups powdered sugar
• 1-2 tsp maple extract
• 1-2 Tbs heavy cream

BUTTER PECAN GLAZE

• 6 Tbs butter
• Pinch of salt
• 1/2 cup brown sugar
• 2/3 cup heavy whipping cream
• 1/3 cup chopped pecans

INSTRUCTIONS

1. Preheat oven to 325.
2. In large bowl mix together your flour, baking powder and pumpkin pie spice, set aside
3. In another bowl with hand mixer beat together our brown sugar and butter until light and fluffy, add in your eggs one at a time.
4. Mix in your vanilla and sweet potatoes and mix well until combined.
5. ..............................

for full recipes please see : tornadoughalli.com

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