A while back my family was ready to stage an intervention with me. No drugs, or alcohol, my vice was sweet potatoes. Ha! Was I ever on a sweet potato kick. For about two months I made a sweet potato pound cake every week. From there it was sweet potato pancakes, muffins, waffles, smoothies and bread pudding. I ventured to the savory side with a sweet potato and turkey frittata. We all had kind of any orange glow about us. I’d pick a sweet potato over a regular spud any day. Breakfast lunch and dinner for me wasn’t complete unless I had a half one with the rest of the meal.
So I’m ready to make yet another sweet potato dessert and decided that I wanted baby cakes not a big one. I have a very nice Wilton baby bundt pan, however it’s dark metal and I’m just not a fan of dark metal pans. The crusts come on way to dark and crusty for me. Along with that my oven is prone to having hot flashes these days (just like me) and that along with a dark pan weren’t going to work. Next choice, bake the baby cakes in ramekins. Alrighty then I’m ready to roll, except I could only find one ramekin. Usually when something disappears around our house we blame it on gremlins, extra-terrestrials or my make believe housekeeper, Esmerelda. My money was on ET this time. Off to the store I go for ramekins and a six pack of Corona. Hubby wanted beer so I was planning to go out anyway.
Finally I have everything I need for the cakes, or so I thought. Wouldn’t you know it I bought smaller ramekins than the lonely one I already had. Darn, darn and darn again! I was baking these cakes today, no matter what. Thankfully this recipe was quick to prepare and bake.
I found this recipe on Food.com which I think used to be Recipezaar. The original called for ginger, but I used nutmeg instead. It also included ingredients and directions for a caramel pecan sauce. I opted out of that as well and decided to put a chocolate caramel candy in the center. Not exactly a lava cake but with a bit more tweaking it could easily become one. Enjoy!