Ready to ditch your traditional Thanksgiving sweet potato casserole for a decadent sweet potato dessert? Our scrumptious sweet potato cake with marshmallow frosting, courtesy of Divas Can Cook, will make your holiday guests want to skip the turkey and eat dessert first. This mouthwatering modern take on the standard sweet potato and marshmallow combination is a stunning Bundt cake vividly glazed with a bright white marshmallow frosting and lavishly sprinkled with a pecan crisp topping. ALSO TRY: Breakfast has never been sweeter than with this sweet potato oatmeal with pecan crumble Let us eat cake! The sweet potato cake is a basic butter cake kicked up with warm spices and luscious fresh sweet potato puree. The ground cinnamon, nutmeg, ginger, and cloves make this cake irresistibly fragrant, and the sweet potato puree lends an earthy hue and additional moistness. Presented as a Bundt cake, the cake alone is an impressive treat. But don’t stop there! Pour on the marshmallow glaze. The sweet marshmallow glaze can be made in just minutes. Simply beat together marshmallow cream, powdered sugar, and milk until it becomes silky smooth and pourable. When your sweet potato Bundt cake has completely cooled, pour the marshmallow glaze over the top and sides of the cake. It will flow down the cake, filling in the fluted grooves, and drizzling onto the cake plate. Let the marshmallow glaze frosting set up before serving. For the best presentation, refrigerate your cake until the marshmallow frosting has firmed. Be warned: If you bring this sweet potato cake with marshmallow frosting to the Thanksgiving table along with the turkey and fixings, you may just find your family and friends gobbling it up like a side dish rather than dessert.
Combine the dry ingredients
In a medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and warm autumnal spices — cinnamon, nutmeg, ginger, and cloves — for the sweet potato cake. Set aside.
Beat the butter and sugar together
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar until light and fluffy. As you cream the ingredients, the sugar aerates the butter and will produce tiny bubbles that capture the gases created by the leaveners — baking powder and baking soda — and give your cake a finer, lighter crumb. Next, beat in eggs and vanilla.
Add the dry ingredients, buttermilk, and sweet potato puree
Incorporate the flour mixture into the butter mixture a little at a time, alternating with the buttermilk. Fold in the sweet potato puree.
Prepare the Bundt pan and bake
To keep the cake from sticking, generously grease and flour the Bundt pan. Spoon the batter into the pan.
Bake the cake
Bake at 350 F for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan until the sides of the pan are warm to the touch. Carefully invert the cake onto a cooling rack to cool completely.
Combine ingredients for the pecan crisp topping
In a medium-sized bowl, mix together flour, pecans, oats, light brown sugar, and softened butter.
Bake the pecan crisp topping
Line a baking sheet with foil and spread the topping ingredients on the sheet. Bake for 10 to 15 minutes or until golden. The topping will continue to crisp as it cools.
Make the marshmallow frosting
In a bowl, combine marshmallow cream, powdered sugar, and milk. Using a handheld mixer, beat until well-blended and the consistency is pourable and silky smooth.
Decorate the cake
When the sweet potato cake has cooled completely, pour the marshmallow frosting over the top and sides of the cake, allowing some of the frosting to puddle at the bottom of the cake plate.
Arrange pecan crisp on cake
Sprinkle the top of the cake with the pecan crisp topping. Arrange pecan crisp in the frosting puddles on the cake plate circling around the bottom of the cake. To firm up the frosting, place the finished cake in the refrigerator.
A gorgeous presentation for your holiday gathering!
Delicious combination of marshmellow, sweet potato and crunchy pecans
A new twist on a classic dish!
Hunks of crisp pecan crumbles waiting to be devoured
The sweet potato keeps this decadent cake tender and moist
Great as a dessert or with your morning coffee!
Yield 12 servings Courses Desserts
2-1/4 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1 tablespoon ground cinnamon1/2 teaspoon freshly grated nutmeg1 teaspoon ground ginger1/8 teaspoon ground cloves1 cup butter, softened1 cup granulated sugar1/2 cup light brown sugar, packed3 eggs1 teaspoon pure vanilla extract1-1/2 cups fresh sweet potato puree (about 3 medium sweet potatoes)3/4 cup buttermilk
For pecan crisp:
1/4 cup all-purpose flour1/4 cup pecan pieces1/4 cup rolled oats1/2 cup light brown sugar, packed3 tablespoons butter, softened
For Marshmallow glaze:
1 cup marshmallow creme1/4 cup powdered sugar3 to 4 teaspoons heavy whipping cream
