# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
07 - 1/2 cup unsalted butter, melted
08 - 2 large eggs
09 - 1/4 cup buttermilk
10 - 1 teaspoon vanilla extract
→ Flavor & Mix-Ins
11 - 1/2 cup finely chopped dill pickles, patted dry
12 - 1/2 teaspoon dried dill weed
13 - 1/2 teaspoon garlic powder
14 - 1/4 cup Flamin Hot Cheetos, finely crushed, plus more for coating
→ Coating & Decoration
15 - 10 ounces white chocolate or candy melts, melted
16 - 1 cup Flamin Hot Cheetos, finely crushed
17 - Candy eyes or small round candies for decorating
18 - 18 cake pop sticks
# Method Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly incorporated.
03 - In a separate bowl, blend mashed sweet potato, melted butter, eggs, buttermilk, and vanilla extract until smooth.
04 - Fold the wet mixture into the dry mixture just until no streaks remain; avoid overmixing.
05 - Add chopped dill pickles, dill weed, garlic powder, and 1/4 cup finely crushed Flamin Hot Cheetos, stirring gently to distribute.
06 - Pour batter into prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cake completely. Crumble into fine crumbs using hands or an electric mixer in a large bowl.
08 - Mix 2 to 3 tablespoons buttermilk into crumbs until mixture is cohesive and forms balls when pressed.
09 - Roll dough into approximately 1.5-inch balls and arrange on lined baking sheet. Freeze for 20 minutes to set.
10 - Melt white chocolate or candy melts in a microwave-safe bowl as per package instructions.
11 - Dip tip of each stick into melted chocolate, then insert halfway into a chilled cake ball. Freeze for another 5 minutes.
12 - Fully immerse each cake ball in melted chocolate, allowing excess to drip off before proceeding.
13 - Immediately roll or sprinkle each coated pop with finely crushed Flamin Hot Cheetos for crunch and spice.
14 - While coating is wet, affix candy eyes or small candies to create monster faces.
15 - Stand pops upright in a styrofoam block or cake pop stand until chocolate is firm before serving.
