thepioneerwoman
Sweet Potato Cake
Top this sweet potato sheet cake recipe with marshmallow buttercream. Perfect for Thanksgiving or any fall day, it's the coziest dessert you'll make all season!
👥 12 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 40 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●knife
- ●microwave
- ●bowl
- ●food processor
- ●whisk
- ●spatula
- ●baking sheet
📝 Preparation Steps
1
For the cake: Preheat the oven to 350℉. Coat a rimmed 18-by-13-inch sheet pan with nonstick baking spray.
Nonstick baking spray, for the pan
2
Pierce each sweet potato 5 or 6 times with a paring knife and microwave on a microwave-safe plate until pierced easily with a fork, 4 to ⏱️ 8 minutes, rotating them halfway through. Cut in half and let the potatoes cool until easy to handle, about ⏱️ 5 minutes.
3
In a medium bowl, sift together the flour, baking powder, cinnamon, salt, baking soda, ginger, allspice, and cloves. Set aside.
4
Scoop out the flesh of the sweet potatoes, measure out 1 1/2 cups, and place in a food processor with the sour cream and milk. (Reserve the remaining sweet potato for another use.) Process until smooth and lightened in color, about ⏱️ 1 minute. Transfer to a large bowl. Add the oil, granulated sugar, brown sugar, vanilla, and eggs and whisk until smooth. Mix in the dry ingredients in 2 additions until just combined. Pour the batter into the prepared sheet pan and use a large offset spatula to smooth out the surface.
medium sweet potatoes (about 10 oz. each)2large eggs, at room temperature3
5
Bake until the top of the cake bounces back when gently pressed and a toothpick inserted in the center comes out clean, about ⏱️ 25 minutes. Let cool completely on a wire rack, about ⏱️ 50 minutes.
6
For the frosting: Spread the pecans on a baking sheet and toast until dark brown and fragrant, 7 to ⏱️ 10 minutes. Let cool.
7
In a stand mixer fitter with a paddle attachment, beat the butter, marshmallow creme, heavy cream, vanilla, and salt on medium-high speed until fluffy, about ⏱️ 3 minutes. Reduce the speed to low and add the powdered sugar, 1 cup at a time. Increase the speed to medium high and mix until light and fluffy, about ⏱️ 3 minutes more.
8
Spread the frosting on the cake and sprinkle the pecans over top.
Nutrition Facts
calories
842 Calories
fat Content
43 g
fiber Content
2 g
sugar Content
81 g
sodium Content
487 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
101 mg
carbohydrate Content
108 g
saturated Fat Content
14 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...