Name: Sweet Potato Cake with Marshmallow Frosting Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 and 1 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1 1/4 and 1 1/4 teaspoon cinnamon; 1/2 teaspoon ground nutmeg; pinch of ground cloves; 2 eggs (slightly beaten); 2 1/2 and 2 1/2 cup peeled (shredded, sweet potatoes*); 3/4 cup packed light brown sugar; 1/4 cup sugar; 1/2 cup canola or vegetable oil; 1 teaspoon vanilla; chopped pecans (for garnish, opt.); 1/2 8 cup 1/2 or 8 Tablespoons unsalted butter, room temperature; 1 7 7 1 ounce carton marshmallow creme; 1/4 teaspoon salt; 1 teaspoon vanilla; 2 cup powdered sugar

Sweet Potato Cake with Marshmallow Frosting Recipe

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, for a decadent dessert on the dinner table!

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

1½cupsall purpose flour
1tspbaking powder
¼tspbaking soda
1¼tspcinnamon
½tspground nutmeg
1pinchground cloves
2eggs,slightly beaten
2½cupssweet potatoes,peeled and shredded
¾cuplight brown sugar,packed
¼cupsugar
½cupcanola oil,or vegetable oil
1tspvanilla

For Marshmallow Frosting:

½cupunsalted butter,or 8 tbsp, at room temperature
7ozmarshmallow creme,(1 carton)
¼tspsalt
1tspvanilla
2cuppowdered sugar
pecans,chopped, for garnish, optional

Instructions

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.

Marshmallow Frosting:

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.

Recipe Notes

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.

Nutrition

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

Want to share your experience making this sweet potato cake or discuss variations on the marshmallow frosting? Join the conversation in the Baking and Desserts forum section.