Save A moist flavorful cake bursting with sweet potato cinnamon and a delightful mix of textures—perfect for autumn gatherings or anytime you crave cozy comfort.
This cake was the star of last Thanksgiving and everyone asked for seconds. The blend of mini marshmallows with crunchy nuts really brings a playful surprise in each bite.
Ingredients
- Sweet Potato Base: 2 medium sweet potatoes (about 400 g) peeled and cubed 2 tbsp unsalted butter 1/3 cup whole milk
- Cake Batter: 2 1/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp fine sea salt 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1/2 cup unsalted butter softened 1 cup granulated sugar 1/2 cup light brown sugar packed 3 large eggs 1 tsp vanilla extract
- Mix-Ins & Toppings: 3/4 cup chopped pecans or walnuts 1/2 cup mini marshmallows 1/2 cup semi-sweet chocolate chips 2 tbsp turbinado sugar (for sprinkling optional)
Instructions
- Prep Pan:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- Prepare Sweet Potato:
- Boil sweet potato cubes in a medium saucepan until fork-tender about 15 minutes. Drain and mash with butter and milk until smooth. Set aside to cool slightly.
- Mix Dry Ingredients:
- In a bowl whisk together flour baking powder baking soda salt cinnamon nutmeg and ginger.
- Cream Butter & Sugars:
- In a large mixing bowl cream softened butter with granulated and brown sugars until light and fluffy.
- Combine Wet Ingredients:
- Beat in eggs one at a time then add vanilla extract.
- Add Sweet Potato:
- Mix in the mashed sweet potato until fully incorporated.
- Combine Wet & Dry:
- Gradually add the dry ingredients to the wet mixture mixing just until combined.
- Add Mix-Ins:
- Fold in chopped nuts and chocolate chips.
- Top & Bake:
- Pour batter into prepared pan. Scatter mini marshmallows over the top and sprinkle with turbinado sugar if desired. Bake for 45 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve:
- Cool in the pan for 15 minutes then transfer to a wire rack to cool completely before slicing.
Save The first time grandma helped me bake this cake she told stories of her childhood—every slice now brings a little family history to the table.
Required Tools
Use a 9-inch cake pan mixing bowls an electric mixer or whisk a saucepan a potato masher or fork and a spatula for best results.
Nutritional Information
Each serving contains about 320 calories 13 g total fat 48 g carbohydrates and 5 g protein.
Notes
For extra decadence drizzle with cream cheese glaze. Substitute walnuts with pecans or omit nuts for a nut-free version.
Save Enjoy this cake fresh for maximum softness. It keeps well for up to three days when tightly wrapped.