Sweet Potato Mini Cakes

• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup packed brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 4 large eggs
• 1-1/4 cups canola oil
• 3 cups shredded peeled sweet potatoes
• 1 teaspoon rum extract
• 1 can (8 ounces) crushed pineapple, drained
• 1 cup golden raisins
• 1 cup chopped walnuts
• 1 package (8 ounces) cream cheese, softened
• 1 cup butter, softened
• 5 cups confectioners' sugar
• 4 teaspoons brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1-1/2 cups ground walnuts

1. In a large bowl, combine the first eight ingredients. Add the eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts.
2. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.

flour, sugar, brown sugar, salt, baking soda, baking powder, ground cinnamon, pumpkin pie spice, eggs, canola oil, potatoes, rum, pineapple, golden raisins, walnuts, cream cheese, butter, sugar, brown sugar, vanilla, rum, ground walnuts

Taken from www.tasteofhome.com/recipes/sweet-potato-mini-cakes/ (may not work)