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breads & rolls

Sweet Potato Teacakes with Brown Butter Icing
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 Nature's Place Cage Free Large Grade A Eggs (Teacakes)
2 Tbsp. Inspirations Crushed Black Pepper Dipping Oil (Teacakes)
1 1/4 tsp. pumpkin pie spice (Teacakes)
1 tsp. vanilla extract (Teacakes)
1 tsp. 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 tsp. baking powder (Teacakes)
1 tsp. baking soda (Teacakes)
12 pecan halves (optional garnish) (Teacakes)
3 Tbsp. unsalted butter (Icing)
1 1/4 cups confectioners` sugar (Icing)
2 Tbsp. milk (Icing)
1/2 tsp. vanilla extract (Icing)
pinch Inspirations Fleur de Sel sea salt, or to taste (Icing)
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Sweet Potato Teacakes with Brown Butter Icing

Sweet Potato Teacakes with Brown Butter Icing

Sweet Potato Teacakes with Brown Butter Icing
  • Servings:Serves 12
  • Prep Time:20 minutes
  • Cook Time:45 minutes
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