# Components:
→ Sweet Potato Cake
01 - 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1/2 cup vegetable oil
05 - 1 teaspoon vanilla extract
06 - 1 1/2 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 2 teaspoons ground cinnamon
11 - 1/2 teaspoon ground nutmeg
→ Cake Ball Mixture
12 - 4 ounces cream cheese, softened
13 - 1/4 cup powdered sugar
14 - 1/2 teaspoon vanilla extract
→ Coating and Decoration
15 - 12 ounces white chocolate or white candy melts
16 - 1/4 cup granulated sugar
17 - 1 teaspoon ground cinnamon
18 - Candy eyes
19 - Food coloring gels (optional)
20 - Sprinkles (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - In a large mixing bowl, whisk together mashed sweet potato, granulated sugar, eggs, vegetable oil, and vanilla extract until fully blended.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
04 - Gently fold dry ingredients into the wet mixture until just combined with no visible streaks of flour.
05 - Transfer batter into prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan.
06 - Once cooled, crumble cake into a bowl. Add softened cream cheese, powdered sugar, and vanilla extract. Mix until a cohesive dough forms.
07 - Portion and roll mixture into 1-inch balls (approximately 24). Arrange on a parchment-lined baking sheet and freeze for 15 minutes.
08 - Melt white chocolate or candy melts according to package instructions. Tint with food coloring gel if desired.
09 - Combine granulated sugar and cinnamon in a small bowl for sprinkling.
10 - Dip each chilled cake ball into melted chocolate, allowing excess to drip off. Immediately sprinkle with cinnamon sugar and decorate with candy eyes and sprinkles as desired.
11 - Place decorated cake balls on parchment paper and chill for 10 minutes to set chocolate before serving.
