Glazed Sweet Potato Mini-Cakes

• 1 (18 1/4 ounce) package yellow cake mix with pudding
• 1 tablespoon finely grated orange rind
• 2 teaspoons cinnamon
• 1 cup unsweetened applesauce
• 13 cup oil
• 14 cup water
• 12 teaspoon maple flavoring
• 4 eggs
• 2 cups finely grated peeled dark-orange sweet potatoes
• 1 cup chopped pecans
• 2 tablespoons butter
• 14 cup firmly packed brown sugar
• 14 cup sour cream
• 18 teaspoon maple flavoring
• 34-1 cup powdered sugar
• 13 cup chopped pecans
• 2 -3 teaspoons orange zest, if desired
• 1 orange, sliced, if desired

1. Heat oven to 350.
2. Grease and flour 12 cup Bundt mini-muffin cups.
3. In large bowl, combine cake mix, 1 T. orange peel, cinnamon, applesauce, oil, water, 1/2 t. maple flavor and eggs.
4. Beat at low speed until moistened; beat 2 minutes at high speed.
5. Stir in sweet potatoes and 1 cup of pecans.
6. Fil greased Bundt cups 3/4 full.
7. Bake at 350 for 20-30 minutes or until toothpick inserted in center comes out clean.
8. Cool on wire rack 5 minutes; remove from pans.
9. Melt butter in small saucepan over medium-low heat; stir in brown sugar.
10. Add sour cream, stirring constantly until mixture is hot and brown sugar is dissolved.
11. DO NOT BOIL.
12. Stir in 1/8 t. maple flavor and enough powdered sugar for desired drizzling consistency; beat until smooth.
13. Drizzle over warm cakes; sprinkle with desired amount of pecans and orange peel.
14. Garnish serving plate with orange slices.

yellow cake, orange rind, cinnamon, unsweetened applesauce, oil, water, maple, eggs, potatoes, pecans, butter, brown sugar, sour cream, maple, powdered sugar, pecans, orange zest, orange

Taken from www.food.com/recipe/glazed-sweet-potato-mini-cakes-134555 (may not work)