yield : 12 individual cakes (4 oz.)

1 cup butter, softened
2 cups dark brown sugar
½ cup sugar, granulated
3 eggs
1/2 cup sour cream
½ cup sweet potato puree (instructions below)
½ teaspoon vanilla extract
2 ½ cups sifted all-purpose flour – sifted with
baking powder & salt
1 teaspoon baking powder
1 teaspoon white pepper
2 teaspoon cinnamon
2 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt

  1. Heat oven to 300 degrees with convection or 350 without.
  2. Cream butter and brown sugar in stand mixer. Add eggs one at a time until incorporated. Add sour cream and vanilla. Slowly add sifted dry ingredients. Fold in sweet potato puree. Grease 12 four ounce muffin pans. Divide batter amongst pans. Bake in center of oven for 20-25 minutes. Test with cake tester.


  1. Bake 1 large sweet potato in its jacket in a 350 degree oven for 20 minutes or until tender.
  2. Peel and puree in a food processor until smooth. Let cool and set aside.


2 cups sugar
1 cup water
1 cup glucose
1 cup egg whites
¼ cup glucose
4 teaspoons vanilla extract

  1. Whisk egg white with ¼ cup glucose and vanilla on low speed using a whisk attachment. In a saucepan add sugar, 1 cup water and 1 cup glucose. Cook until temperature reaches 240 degrees F.
  2. Once the sugar reaches temperature add to the whites while mixing constantly until fluffy, silky and smooth.