Sweet Potato Cake with Marshmallow Frosting
Today is ‘National Stress Awareness Day,’ so why not take the stress out of preparing for your
Thanksgiving dinner this year with these easy to prepare dishes. This recipe is called Sweet Potato Cake with Marshmallow Frosting. Now, I totally understand the traditional way to serve sweet potatoes for Thanksgiving is as a side dish, however, I just can’t wrap my head around serving a sweet side dish on a plate with turkey, dressing, and green bean casserole!
So, I am relocating sweet potatoes to what I consider its rightful place, the dessert table. I adapted the recipe below from a website by not adding the nutmeg or the ginger because the 2 tsp. of cinnamon is enough fall spice flavor for me. This cake is very moist, and reminds me of a carrot cake. I use canned Sweet potato puree in this recipe to save time, but you can make your own purée with some mashed up cooked sweet potatoes if you prefer.
To make your own puree, just simply pierce the potato with a fork, place on a baking pan and roast them in a 400 degree oven for 45 minutes. Allow them to cool, peel the skin and
mash with a fork. You can add a little milk if it is too thick. Roasting sweet potatoes produces a delicious caramelized flavor. The cake is not super sweet so it pairs well with the sweet and fluffy icing. The icing on this cake is made with marshmallow cream to keep it similar to the marshmallow topping that is traditionally serve on top of a sweet potato casserole.
I hope this Sweet Potato cake will be a tasty alternative to the classic Thanksgiving dinner staple.
Sweet Potato Sheet Cake with Marshmallow Frosting
FOR THE CAKE:
1-1/2 Cups granulated sugar
1-15 ounce can sweet potato puree (plain puree, not pie filling)
1 – cup vegetable oil
2 – tsp vanilla extract
4- large eggs
2- cups all purpose flour
2- tsp. baking powder
1 – tsp. baking soda
2 – tsp. ground cinnamon
Pinch of salt.
FOR THE MARSHMALLOW CREAM
Transform a traditional Thanksgiving side dish into the perfect dessert
½ cup salted butter, softened
7 – ounces marshmallow fluff or cream
1 – tsp. vanilla extract
3 – cups confectioner’s sugar
¼ - cup heavy cream or milk, if needed.
1- Cup toffee bits (I did not use these, but you can if you prefer too.
Preheat the oven to 350 degrees and liberally grease a 13x9 baking pan with cooking spray and set aside.
In a large bowl with an electric mixer, beat together the granulated sugar and sweet potato
mixture until blended.
Carefully beat in the oil and vanilla, then the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon
Gradually add In the flour mixture to the wet mixture, beating well until batter is smooth.
Pour the batter into the prepared pan and smooth out on top.
Bake for approximately 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cook cake completely.
For the frosting:
Cream together the butter and marshmallow fluff until combined.
Beat in the vanilla and gradually begin adding in the confectioner’s sugar, about one cup at a time, until frosting is light and fluffy.
If frosting is too thick, add in a little heavy cream or milk to thin it out. You want the frosting to be spreadable.
Spread the frosting on the cooled cake on an even layer.
Sprinkle with toffee bits and serve.
Store leftovers either in the fridge or at room temperature, but covered either way.