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Sweet Potato Teacakes with Brown Butter Icing

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Servings: Serves 12

Cook Time: 26 minutes

Prep Time: 20 minutes


1 cup mashed cooked sweet potato (Teacakes)
1/4 cup Light brown sugar packed (Teacakes)
1 (6 oz.) pkg Inspirations Greek nonfat plain yogurt (Teacakes)
2 each Nature's Place cage free large grade A eggs (Teacakes)
2 tablespoons Inspirations crushed black pepper dipping oil (Teacakes)
1 1/4 teaspoons pumpkin pie spice (Teacakes)
1 teaspoon vanilla extract (Teacakes)
1 teaspoon grated orange zest (plus additional for optional garnish) (Teacakes)
1 (11.6 oz.) pkg Nature's Place gluten free vanilla angel food cake mix (Teacakes)
2 teaspoons baking powder (Teacakes)
1 teaspoon baking soda (Teacakes)
12 each Pecan halves (optional garnish) (Teacakes)
3 tablespoons unsalted butter (Icing)
1 1/4 cups Confectioners` sugar (Icing)
2 tablespoons Milk (Icing)
1/2 teaspoon vanilla extract (Icing)
1 pinch Inspirations Fleur de Sel sea salt, or to taste (Icing)


1. Preheat oven to 375 degrees. Spray a 12-cup muffin pan with gluten free vegetable cooking spray. Set aside.
2. In a large bowl, whisk together sweet potato, brown sugar, yogurt, eggs, oil, pumpkin pie spice, vanilla, and orange zest until evenly blended. In a separate bowl, whisk together the cake mix, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and stir until just blended.
3. Divide batter among the muffin cups and spread into even layers. Bake until lightly browned on top and cooked through when tested with a toothpick, about 18 to 20 minutes. Transfer the teacakes from the pan to a cooling rack and let cool 20 minutes.
4. While the teacakes cool, prepare the icing. Melt butter over medium heat in a skillet. Cook butter, stirring occasionally, until frothy and lightly browned, about 6 minutes. (Watch carefully once it starts to turn golden,as it can quickly burn at this point.)
5. Sift confectioners' sugar into a medium bowl. Pour browned butter over the sugar in a bowl and stir well; it will be very lumpy. Stir in the milk, vanilla, and salt. Beat vigorously by hand or use an electric mixer onmedium-high speed to beat until smooth.
6. Dip the top of each cake into the icing to coat the top, letting any excess drip back into the bowl. Garnish each cake with a few shreds of orange zest or pecan halves, if desired. The icing will harden as it cools. Serve at roomtemperature once the icing has set.
Source: Hannaford fresh Magazine, November - December 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 220 kcal (11%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 2 g (10%)
Cholesterol 40 mg (13%)
Sodium 260 mg (10%)
Total Carbohydrates 36 g (12%)
Dietary Fiber 2 g (8%)
Protein 4 g (6%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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