Sweet Potato Cake – sweet potato cake layers with toasted marshmallow filling, toasted pecan crunch and pecan buttercream.
Sweet Potato Casserole
While it’s easy for me to jump from Halloween to Christmas without skipping a beat, I really do love Thanksgiving. Thanksgiving food is some of my favorite: homemade rolls, stuffing, and sweet potato casserole. (Gimme all the carbs!).
A good sweet potato casserole is probably my most favorite dish on Turkey Day. I’ve tried a variety over the years, but my go-to version is simply made up of mashed sweet potatoes, brown sugar and toasted marshmallows and pecans.
Thinking about all those amazing flavors and textures, it only seemed fitting to throw them into a cake.
Sweet Potato Cake
Mastering a delicious sweet potato cake was priority number one for me. Sweet potatoes help give the cake moisture and flavor. It’s just a matter of getting the right amount.
Last year I created a butternut squash cake that was to-die-for. I roasted the butternut squash to get it nice and soft and then used about three cups of mashed squash in the cake batter. Once you add all the sugar and other ingredients, you don’t have an overwhelming vegetable flavor – just enough to hint to the butternut squash, but not so much that you think you’re eating it as a dinner side 😉
With a good foundation already in-hand, I decided to use the butternut squash cake as the base for this cake.
I first roasted my sweet potatoes to get them nice and soft for mashing. Once cooked, I mashed the sweet potatoes and measured about three cups (about 600 grams). It took three very large sweet potatoes to get this amount.
Because the sweet potatoes don’t have quite the same water content the butternut squash does, you’ll notice the batter for the sweet potato cake is much thicker than the butternut squash batter. Both bake up super moist!
Are you dying over this color?! I love how brightly colored this cake turned out just from the natural color of the sweet potatoes. It screams “Thanksgiving” to me!
Toasted Marshmallow Filling
The marshmallow filling for this was a no-brainer. I am obsessed with the toasted marshmallow filling in my Ultimate S’mores Cake. It’s inspired by a Sweetapolita recipe. I changed up the quantities a bit to include more toasted marshmallow. That idea was genius, Rosie!
And you know me, I love a good crunch in my cakes. Similar to my Butternut Squash Cake, I added toasted pecans between layers. I also added the toasted pecans to the buttercream, in the form of a nut butter. You guys! I think you’ll go nuts over this one (pun totally intended)!
Truly, the combination of flavors and textures in this one is a homerun, if you ask me! I hope to see it on your Thanksgiving table or next gathering. I have no doubt it will be a huge hit!
I know many of you or your loved ones have nut allergies you have to be mindful of when baking. I’d hate for you to miss out on this cake because of the pecans, so here are some alternative buttercream flavors I think would be awesome with this cake: