Sweet potato cake layers with toasted marshmallow filling, brown sugar frosting and candied pecans.
First thing’s first: I love sweet potatoes! I probably have one almost every day. (Seriously. Fresh out of the oven with brown sugar and almond butter, diced and roasted with olive oil, salt and a little cinnamon, or in french fry form. Hmmm. So good.) One of my favorite sweet potato dishes is my mom’s Thanksgiving sweet potato casserole with toasted marshmallows. I’m sure many of you serve a similar dish at your Thanksgiving Day feast, and if it’s your favorite part of the meal, as it is mine, you’re going to swoon over this cake.
Sweetapolita created this beauty, and it’s one of my absolute favorite cakes of all time. Yup, add it to the list with the chocolate salted caramel and gingerbread latte. To me, it’s my mom’s sweet potato casserole in cake form: nearly two pounds of mashed sweet potatoes, lots of cinnamon, toasted marshmallows and candied pecans! Oh, and then there’s the addition of crystallized ginger and brown sugar buttercream! So many flavors and textures – it’s pure heaven.
I actually made this cake for a wedding, so I couldn’t slice into it to show you just how dreamy it looks inside. Check out the original post here for pictures of the cake layers. If you’re not already convinced you need to make this cake, Rosie’s pictures are sure to convince you.