Name: Sweet Potato Cake
Prep time: 40 min
Total time: 2 h 20 min
Yield: 12 - 16 serving(s)
Ingredients: Nonstick baking spray, for the pan; 2 medium sweet potatoes (about 10 oz. each); 2 1/2 c. all-purpose flour, plus more for dusting; 2 tsp. baking powder; 2 tsp. ground cinnamon; 1 tsp. kosher salt; 3/4 tsp. baking soda; 1/2 tsp. ground ginger; 1/4 tsp. ground allspice; 1/8 tsp. ground cloves; 1/2 c. sour cream; 1/2 c. whole milk, at room temperature; 1 c. vegetable oil; 1 c. granulated sugar; 1 c. packed light brown sugar; 1 tsp. vanilla extract; 3 large eggs, at room temperature; 1/2 c. pecans, chopped; 1 c. (2 sticks) salted butter, at room temperature; 2 c. marshmallow creme; 1/3 c. heavy cream; 1 1/2 tsp. vanilla extract; Pinch of kosher salt; 4 c. powdered sugar

Step 1For the cake: Preheat the oven to 350℉. Coat a rimmed 18-by-13-inch sheet pan with nonstick baking spray.

Step 2Pierce 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.

Step 3In a medium bowl, sift together the flour, baking powder, cinnamon, salt, baking soda, ginger, allspice, and cloves. Set aside.

Step 4Scoop 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.

Step 5Bake 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.

Step 6For the frosting: Spread the pecans on a baking sheet and toast until dark brown and fragrant, 7 to 10 minutes. Let cool.

Step 7In 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.

Step 8Spread the frosting on the cake and sprinkle the pecans over top.

Sweet Potato Cake

Ingredients

For the Cake:

For the Frosting:

Directions

Cakes and Cupcakes