Sweet Potato Cake with Marshmallow Frosting

I am not ashamed of the fact that I am the most typical American girl when it comes to fall. I obsess over pumpkin spiced things, I’m over eager to pull out my sweaters and boots even if the weather isn’t quite cold enough to warrant such attire, and come September I’m immediately diving into autumn themed recipes.

Even as a child, before social media caught on to the fact that fall is the best season of the year, Autumn was my happy place. I have fond memories of Friday night football games and sitting around the campfire with friends in jean jackets. I remember the feeling I got when I woke up Thanksgiving morning to find my grandmother already working her way around the kitchen as she prepared our meal.

Baby’s first Autumn

It’s something I will never out grow, and I will continue obsessing over fall probably for the rest of my life. Even my son is well aware of how much I love fall. The other day while running errands with my husband, he picked up a pumpkin spiced candle at the drug store and asked to buy it for me.

I do feel a great need to point out, however, that there is more flavor to fall than pumpkin spice. I love pumpkin, and I am creating quite a collection of pumpkin flavored food for myself, but there is a tendency for pumpkins to spend a little too much time in the spotlight while the cider, apple, maple, and zucchini flavors are neglected.

When Thanksgiving comes around, and you’re trying to decide what unique culinary creation you want to contribute, try something a little different. For example: A sweet potato cake.

This recipe is truly delicious, and captures that spicy fall goodness we all love. Ever since I posted a photo on my facebook, people have been asking for the recipe, and those who’ve eaten it so far seemed to enjoy it quite nicely!

The cake itself is sweet potato, however, the frosting is actually homemade marshmallow fluff. Basically this is a creative alternative to the typical sweet potato casserole. The store bought fluff isn’t going to work as well for this frosting, and it does require a decent amount of patience to get right. I also loved the crispiness of torching the surface once the cake was put together, but if you don’t have a kitchen torch than it isn’t too much of a loss.

The end result looked like a giant marshmallow, and it certainly captured a great deal of attention. Enjoy!

Sweet Potato Cake With Marshmallow Frosting

Ingredients
For The Cake
2 1/2 cups all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp nutmeg
3/4 tsp salt
6 tbs butter, melted
6 tbs vegetable oil
1 cup sugar
1 cup brown sugar
3 sweet potatoes
3 eggs
1 tsp vanilla

For The Frosting
8 egg whites
2 cups sugar
1/2 tsp creme of tartar
2 tsp vanilla
(have powdered sugar on hand)

Directions
For The Cake
1. Preheat oven to 350 degrees F.  and prepare 2- 8 inch cake pans. Begin by preparing a sweet potato puree. Boil sweet potatoes in a pot. Every now and then poke them with a fork. When the potatoes are softened, drop them in a food processor to puree them.

2. In a large bowl mix flour, baking powder, cinnamon, nutmeg, and salt.

3. In a separate bowl whisk butter, oil, sugars, eggs, and sweet potato.

4. Pour the wet ingredients into the dry ingredients, and mix until well combined.

5. Divide the batter into the two pans. Place them in the oven and bake for 40 minutes.

6. Cool on a rack for at least ten minutes, or until cakes are completely cool.

For The Frosting
1. While the cake bakes in the oven, prepare the frosting. Begin by placing egg whites, sugar, and cream of tartar in a heat proof bowl. Place the bowl over a pot of boiling water. Whisk the until the sugar is completely dissolved and the mixture is warm (about 5 minutes).
2. Remove from heat and beat with an electric mixer. Begin on low and slowly increase speed. White peaks will begin to form.  Add vanilla and continue to beat the mixture for about 7-10 minutes. If the mix is too runny, add powdered sugar (about 1/2 cup at a time) until you’ve reached the desired consistency. The frosting will be slightly softer than store bought fluff.
3. Place frosting in the fridge until ready for use. To assemble, spread frosting in between the two cake layers. Spread frosting over the top of the cake as well as the sides. For the roasted look at taste, run a kitchen torch over the surface of the cake, being careful not to burn the frosting.

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