SWEET POTATO CAKE

Sweet potatoes are a favorite food of many. Sweet potatoes are delicious, healthy, and all you need in a superfood. They can be used as a healthy substitute in almost any recipe. Sweet potato fries, chili, hamburgers, and sweet potato burgers are all made with sweet potatoes. They can be baked, boiled or mashed. You’ll find a lot of sweet potato recipes on Pinterest.

Sweet potato casserole is a holiday favorite. Its gooey marshmallow topping makes sweet potatoes seem decadent and superfood-free. Today we are going all-in! This cake will give sweet potatoes a gentle push into the sweets section. Today’s sweet potato side dish is still available in this cake, but it’s made with all the same flavors. We’re substituting casserole pans for cake pans and adding THIS …..

The browned butter is the foundation of everything. We then add creamy sweet potatoes, cinnamon, and brown sugar to make a moist cake with all your favorite flavors. The marshmallow fluff is whipped into a creamy frosting and swirled around, only to be engulfed in a maple glaze. A few dollops of frosting give the cake some texture, while chopped pecans and cinnamon add a little sweetness.

This sweet potato cake is happy to join you in any celebration, whether it’s Christmas or Thanksgiving.

SWEET POTATO CAKE

Sweet potato cake with maple glaze, marshmallow frosting, chopped pecans, cinnamon, and drippy maple glaze.

INGREDIENTS

• 3 Cups all-purpose flour
• 1 1/2 teaspoons Baking Powder
• 1 2 teaspoons baking soda
• 1 2 teaspoons salt
• 1 tablespoon cinnamon
• 1 2/3 cups unsalted butter, melted, browned, bits
• 1 3/4 cups granulated sugar
• 1 1/4 Cup packed with light brown sugar
• 6 eggs lightly beaten
• 2 teaspoons vanilla beans paste or vanilla extract
• 22 ounces canned sweet potatoes puree

Marshmallow Buttercream

• 1 cup unsalted Butter, Softened
• 1/2 cup salted butter, softened
• 16 ounces marshmallow fluff
• 4 cups confectioners’ sugar
• 2 tablespoons milk

Maple Drip Glaze

• 1 cup confectioners’ sugar
• 4 teaspoons Milk
• 1/2 teaspoon maple extract
• 1/4 teaspoon cinnamon
• 2 teaspoons Light Corn Syrup, optional

For the Assembly:

• Pecans chopped
• Cinnamon

INSTRUCTIONS

Make sweet potato cake:

Preheat the oven to 350 degrees. Three 8-inch round pans should be butter and lightly floured. Line the pans with circles of parchment paper.

1. Over medium heat, melt butter in a saucepan. Stirring occasionally, cook the butter until it turns brown. Let cool on the stove.
2. Mix flour, baking powder and baking soda together with salt and cinnamon.
3. Combine the browned butter, including any brown bits at the bottom of the pan, granulated sugar and brown sugar in a large bowl. Add eggs, vanilla bean paste, granulated sugar and brown sugar to the bowl. Mix until well combined.
4. Mix dry ingredients in a bowl. Add in two batches.
5. Mix in sweet potato puree.
6. Divide the batter equally between the three 8-inch round pans.
7. Bake for 32 to 36 minutes or until a toothpick inserted in the center comes clean.
8. Allow to cool in the pans for 10 min, then transfer to a wire rack to complete cooling.

Make Marshmallow Buttercream

1. Use a stand mixer to beat butter and marshmallow fluff for 2 minutes on medium speed until smooth.
2. Mix in 1 cup of confectioner’s sugar at a time. Scrape bowl as needed.
3. Mix in milk then continues mixing on medium speed for 3-4 minutes.

Use the Maple Glaze

1. Mix all ingredients in a bowl. Whisk until smooth. Use immediately

Assemble the cake:

1. After the cakes are cooled, remove the tops and level them.
2. One cake layer should be placed on a cake stand or serving plate. Top it with one cup of marshmallow frosting. Continue with the second layer of cake, adding more frosting and finishing the last layer.
3. Make a crumb coat cake. Let it cool in the refrigerator for 10 minutes. Frost the cake, smoothen the top and sides, and reserve about 1/2 cup of frosting for garnish. If desired, swirl the sides with a spatula.
4. Glaze the cake with glaze. Drop small drops of glaze over the edges. More tips and tricks for creating pretty drips can be found here. Allow the glaze to dry for 5 minutes.
5. Use a large, round tip to pipe frosting onto the set glaze. Do it sparingly but in a circular fashion.
6. To finish, sprinkle chopped pecans on top.