Well Made by Kiley

Preheat the oven to 350F. Grease 2 (14-ounce) or 4 (8-ounce) ramekins with butter, and then line with parchment paper. Set aside.

Prepare cream cheese layer. In a medium bowl, beat the cream cheese until creamy. Mix in the egg yolk until combined & smooth. Then, beat in the powdered sugar and cinnamon until smooth and creamy. Set aside.

Make the sweet potato cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.

In a separate medium bowl, whisk together the brown sugar, sweet potato puree, egg, melted butter, maple syrup, and vanilla until smooth. 

Add the dry ingredients to the wet, and until just combined and smooth, making sure there are no dry bits. 

Evenly divide the sweet potato cake batter among the ramekins. Then, evenly dollop the cream cheese layer over the cake batter in the ramekins, using a knife or an offset spatula to gently spread it into an even layer. Place the ramekins onto a baking sheet.

For 8-ounce ramekins: bake at 350F for 35-40 minutes.

For 14-ounce ramekins: bake at 350F for 40-45 minutes, until the edges have set but the top appears crackly and the center still slightly jiggles.

Let cool slightly for 15-20 minutes and serve warm OR place in the fridge to chill.

While cooling, make the salted caramel by mixing all of the ingredients together in a medium bowl.

Serve the gooey butter cakes with a scoop of vanilla ice cream and drizzle of salted caramel, if desired.

Enjoy!