Mini Sweet Potato Bundt Cakes

Since we are heading into November and approaching my favorite holiday {Thanksgiving},  I wanted to start the month off right with a festive recipe. Paula Deen, as much bad publicity she has been getting, she knows how to bake. I turned to her when I thought of my favorite Thanksgiving treat which is basically anything having to do with sweet potatoes and toasted marshmallows. She has a Cinnamon Ripple Sweet Potato Bundt Cake with a rum glaze - pecans and rum together in a dessert almost made me vomit {sorry Mrs. Deen} - so I put a little twist on it.

Here is what I came up with...

Mini Sweet Potato Bundt Cakes with Marshmallow Filling

...tuck me in...

Follow Paula Deen's recipe, recipe HERE.

If you like the sound of the pecans and rum, do whatever fits your fancy. I took out the pecans and didn't bother making the rum glaze but I replaced it with toasted marshmallows and sprinkle of brown sugar and cinnamon.

After you are done making the batter, fill up your mini bundt pan then sprinkle the mixture of brown sugar and cinnamon Mrs. Deen had you set aside earlier.

Let them cool! Then push mini marshmallows into the center of the little bundts.

Make sure you watch these dudes...

My second attempt where I watched them the entire time they were in the oven.

MUCH better.

To be honest, they didn't even need the marshmallow and brown sugar sprinkle. I pounded about four of them back to back when they came out of the oven plain! The marshmallow doesn't overload them with sweetness, it's the perfect touch so regardless of your decision - these are for sure a crowd pleaser and are perfect since they are bite size!

Enjoy!