Rum Glazed Sweet Potato Cakes

I made these completely from scratch, boy did I feel like a baker.  Every inch of my counter space was full with ingredients, my mixer, my food processor, a huge mixing bowl, chopping board, measuring cups and wire racks for cooling and glazing.  It happened to be a rainy morning and a cool front had just swept in and chilled the temperature outside a bit.  Great day to bake.  

I would adjust some things if I ever want to bake these again and use every single cooking item I own.  I needed extra pecans, but I always need extra pecans.  I also ran short on the glaze.  But my daughter liked them better without, so she ate all of those.  

I used a mini-bundt pan and a couple of mini-loaf pans.  Tip - three medium sized roasted sweet potatoes purees down to about two cups.  I also threw some chopped pecans in the batter.  If the glaze tends to cool and thicken and you can't dip anymore, just pop the pan back on the heat for a few seconds.

Southern Living recipe here

A surprise inside these yummy little cakes are rum soaked golden raisins.  I froze a dozen for Thanksgiving.  Just saying, they are really great with a dollup of whipped cream on the side.

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