How To Make Sweet Potato Cake with Marshmallow Frosting
This soft and moist sweet potato cake is made with shredded sweet potatoes, warm spices, and nuts, topped with a creamy marshmallow frosting.
Preheat oven to 350 degrees F.
In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves; set aside.
In a medium bowl, combine the eggs, shredded sweet potatoes, brown sugar, sugar, oil and vanilla and mix until well blended. Pour batter into a greased 9×13-inch baking pan and spread out evenly.
Add wet ingredients to dry ingredients and stir together until just combined. Do not over mix.
Bake for 20 minutes or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completely.
In a medium bowl combine the butter, marshmallow creme, salt, and vanilla, and mix until creamy. Add 1 cup of powdered sugar and mix until combined.
Add remaining powdered sugar and mix until smooth and creamy. Frosting will be thick. Carefully spread over cooled cake and top with chopped pecans, if desired.
It’s best to grate the sweet potatoes on the medium or small side of the grater. If you use the large side, the sweet potatoes don’t get as soft during baking.
- Calories: 423.41kcal
- Fat: 17.68g
- Saturated Fat: 5.82g
- Trans Fat: 0.35g
- Monounsaturated Fat: 8.03g
- Polyunsaturated Fat: 3.06g
- Carbohydrates: 64.46g
- Fiber: 1.44g
- Sugar: 43.36g
- Protein: 3.36g
- Cholesterol: 47.00mg
- Sodium: 148.04mg
- Calcium: 56.49mg
- Potassium: 138.29mg
- Iron: 1.21mg
- Vitamin A: 272.66µg
- Vitamin C: 0.68mg
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