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.

My Obsession With Thanksgiving

Thanksgiving is a huge deal to me. Once November hits I immediately begin brainstorming menu ideas, and researching new techniques for old recipes. I start eyeing the turkeys at the grocery store, and crossing my fingers in hopes that the sugar pumpkins don’t go out of stock before I’m ready for them (because yes, I use actual pumpkin puree in my cooking). Since my husband and I have been spending our holidays together, I’ve scratched my brain over how to make Thanksgiving work in my favor. I disliked the idea of sharing responsibilities and not hosting in our home. Hospitality is a particular gift I want to strengthen within myself, and it’s a form of ministry I want to keep up with. However, I also need to respect the traditions of my husband’s family. I completely understood that I couldn’t dominate the holiday and expect everyone to make their pilgrimage (no pun intended) to my house from various parts of the region just because I wouldn’t give up my insistence that I host Thanksgiving every year..

So I compromised. Thanksgiving is always on a Thursday, and within Judaism we prepare special weekly meals on Friday nights in order to welcome in Shabbat (the Sabbath). Right there was an easy solution, and one that actually adds a deeper meaning to this beautiful holiday. Thursday we do whatever the rest of the family is doing, while the next Friday night we extend the celebration with out closest friends for a Thanksgiving-Shabbat meal. It also gives us an opportunity to be thankful not just for our blood relatives, but also for our closest friends who we consider part of the family as well.

This would be the first year I’m throwing this Shabbat Thanksgiving dinner, and I’ve been pondering what it is that makes it so important for me to host Thanksgiving. Taking one look at my son, I knew the answer to this immediately: It’s for my children.

In my memories, Thanksgiving is distinct and precious. My grandmother woke up early to prep the turkey, and by noon the house smelled incredible. I remember the happiness that radiated off of her as she stood in the kitchen all day, watching every detail that went into preparing the food. I remember sitting at the table stirring various mixes, and taking in all of her kitchen know-hows she was passing along to me as I assisted her. It’s a memory heavy with warmth, and something I believe helped shape me into the person that I am.

I want to cook Thanksgiving dinner, because that is a memory I want my children to share with me. I want them to see me planning menus, comparing turkey sizes, spending a week dividing the work into increments of what can be prepared ahead of time and what will be cooked day of. I want my kids to see me in the kitchen, radiating with happiness and spouting my own kitchen know-hows as I create culinary masterpieces from scratch. I want them to inhale the same smells I breathed during the Thanksgivings of my own childhood.

In our world, we get so caught up in our individual successes. We want the jobs that come with flashy titles and fancy pay checks. Our vacations and adventures define how much we are truly “living” life. Simplicity is boring, and we’re pushed to spend our most lively and energetic years in “self-discovery”. As I’m growing more and more into my role as a stay at home mother in the most traditional sense, I’m beginning to realize the worth of this simple lifestyle, the kind of lifestyle where cooking Thanksgiving dinner for my family and friends every year is an enormous deal.

Despite the simple lifestyle I lead, I still acknowledge the fact that I’m in my years of self-discovery, and I fully take advantage of the energy I have as a young 20-something. I learn who I am by the things I’m instilling in my child, pulling out the morals and convictions that are most important to me, and observing the changes in the way I view the world now that I’m responsible for raising another human being. I wear myself out keeping up with a toddler while at the same time keeping my home a comfortable environment for the entire family. As Thanksgiving rolls around, I’m making shopping lists and looking ahead to a week of constant food preparation. I’m doing these things while I’m still young and able, fitting in as much of it as I can in my life.

Yes, I am definitely living life. As I sit back this Thanksgiving basking in the tremendous relationships that I am blessed with (whether it’s my son, husband, family, or friends), I will be spending every moment thanking G-d for the beauty of it all.

So perhaps I’m a little frantic when it comes to Thanksgiving, but it is my way of showing my loved ones how Thankful I am for them. It’s not about the food itself, though I do admit I have a deep love for cooking. It’s about the message that the food carries. When I’m 65 years old, perhaps I’ll be ready to pass the kitchen over to someone else. Preferably a daughter of mine (be it my own child or an in-law). That is still quite a few decades away, and until then I fully intend to exhaust myself, because that is what my loved ones deserve, and that is how I want to live my life.

Zucchini Cupcakes

I love fall. It is my favorite season for a number of reasons. The smells are delightful, and the tastes are even better. As soon as we enter into the final days of August, I begin searching for recipes that help satisfy my autumn taste buds.  Pumpkin spice only goes so far.

This year my first attempt at capturing fall through my work in the kitchen was a complete success. I took on “zucchini cupcakes”, which were absolutely delicious and tasted very much like this wonderful season.

Ingredients:
(Cupcakes)
3 eggs
1 1/3 cup sugar
1/2 cup veggie oil
1/2 cup orange juice
1 tsp almond extract
2 1/2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1 zucchini, shredded (I don’t have an exact amount for you, but I would guess 1 cup would be a nice try)

(Frosting)
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 tsp vanilla extract
1 1/2-2 cups powdered sugar

Instructions
Preheat oven to 350 degrees F.

In a large bowl beat: eggs, sugar, veggie oil, orange juice, and almond extract.
In a separate bowl combine: flour, cinnamon, baking powder, baking soda, salt, and cloves.
Mix the contents of the bowls together. Add zucchini

Fill paper lined muffin cups about 2/3 full. Bake for 20-25 minutes (I baked at 21, and they were great).

While cakes are baking, combine brown sugar, butter, and milk in a sauce pan. Bring to boil over medium heat. Cook for 2 minutes while stirring. It should get a little thickened.

Remove from heat and stir in vanilla. Let cool until it’s lukewarm, then stir in powdered sugar until it’s the consistency of frosting.