The sweet potato is one of those staples every Thanksgiving dinner spread must have on the table. But why just have them as a boring side dish? Dessert is where it’s at! Specifically, CAKE! It’s a take on the traditional casserole (sweet potatoes, marshmallows and pecans), but dessert style. Same flavor profile with many of the same ingredients. I didn’t deviate.
Describing it just makes my mouth water! It’s a perfectly dense sweet potato cake layered with a satisfyingly sweet, fluffy marshmallow icing garnished, in and out, with crunchy candied pecans. It’s simple, but so amazing. I just love the crunch the pecans bring to this cake and the lightness of the cake. The perfect dessert after a big meal!
The Sweet Potato
The sweet potato is so versatile and lends perfectly to this cake. It can be used just like pumpkin, although it does impart a more subtle sweet flavor. It just screams Thanksgiving. The beauty of this cake is you can use canned sweet potatoes, baked, boiled, mashed or left over casserole. This recipe isn’t picky.
Me & Thanksgiving Dessert
Dessert is my passion, and when Thanksgiving is near, I have so many ideas running through my mind, I simply don’t have enough time to make everything. I live for making beautiful desserts my family and friends will enjoy. But first…dinner! Everyone sits down, eats platefuls of turkey chit chatting away while I’m anxiously waiting for that moment when dessert is served. Finally the time has arrived! I’m super excited with my fork ready to dig in, however, that’s simply not the case for the rest of the crowd. Most of the guests have the, “I’m too full” excuse, but that won’t fly with me. No, no, no…No one is ever too full for dessert! They get a plate anyway! Personally, that something sweet just tops off my meal and day! It’s a must. Only then can I move onto clearing the dishes.
The Marshmallow Icing
The infamous sweet potato casserole is traditionally topped with the marshmallows you can buy at the grocery store. After much experimenting and a lot of fails, I opted to make a marshmallow icing. It was quite delightful, I must say. The flavor is great! The texture is fluffy! The look is shiny white! Exactly on point. Torch it for a finished look and your guests will be in awe! It’s so fantastic and has a great presentation.
Making the Sweet Potato Cake
The cake is fairly simple to put together. Cream the butter until light and fluffy. Add the sugars, vanilla and mix well. Scrap the bowl and then add the egg. Mix together and add the sweet potato purée. Just a note: make sure, however your sweet potato is prepared, to purée it adding water if need be to resemble the consistency of pumpkin purée. I used canned sweet potatoes.
Now, add dry ingredients to the wet ingredients. Flour, salt, baking soda, baking powder and cinnamon. Don’t worry, the batter will be thick. Pour into two 6” or three 4” greased parchment lined pans and smooth out to edges. Bake at 350 degrees Fahrenheit for 35-45 minutes or until a toothpick comes out clean. Invert out of pans and cool.
Making the Marshmallow Icing
This is really homemade marshmallow fluff. In a mixing bowl add egg whites. Set aside while preparing sugar syrup. In a sauce pan, add the water, sugar and corn syrup. Boil until 248 degrees Fahrenheit. Take off heat. Start mixing egg whites on high. When they start to foam, stream in the syrup very slowly while egg whites are whipping. Continue to whip until room temperature and thick.
Feel free to make these little delicious bites or purchase. Whole Foods Market has the best ever candied pecans in their bulk section. Buy a lot or a little! Always buy a few more though. They’re rather addicting.
Do not be intimidated. It’s really quite easy. Make the cake, icing and buy your pecans. You can even buy the marshmallow cream if your crunched for time.
Assemble the Cake
- Cut the cooled cakes into two layers each. This will make one four layer 6 inch cake or two, three layer 4 inch cakes. Place your first layer of cake on a cake board or cake plate.
- Fill a piping bag attached with a star tip (I used #804) with the marshmallow icing.
- Pipe shells or dots on the edge of the cake. Torch the icing (optional).
- Sprinkles with pecans. Repeat with each layer.
- Pipe the same design of the top of the cake, torch and garnish with whole candies pecans.
Sweet Potato Cake
A perfect Thanksgiving or holiday cake your whole family will love.
- 4 Oz. Unsalted butter 1 stick
- 1/4 Cup Granulated sugar
- 1/2 Cup Brown sugar
- 1/4 tsp Salt
- 1/2 Tbsp Pumpkin pie spice Or cinnamon
- 3/4 Tsp Baking soda
- 3/4 Tsp Baking powder
- 1 1/2 Cups Flour
- 1 Each Egg
- 16 Oz. Sweet Potato Purée
- 1/2 Tbsp. Vanilla Extract
1. Cream together butter, sugars and salt until light and fluffy.
2. Add vanilla extract and egg. Mix well.
3. Add sweet potato purée. Mix well.
4. Add flour, baking soda, baking powder and pumpkin pie spice.
5. Mix just until incorporated. Batter will be thick.
6. Pour into two 6” pans or three 4” greased and parchment lined pans.
7. Bake at 350 degrees Fahrenheit for 35-45 min. Or until a toothpick comes out clean.
- 3 Each Egg whites
- 3/4 Cup Corn syrup
- 2/3 Cup Granulated sugar
- 1/2 Tbsp Vanilla extract
- 1/4 Cup Water
- 1/8 Tsp Salt
1. In a sauce pan add water, sugar and cornsyrup. Bring up to 248 degrees Fahrenheit.
2. While sugar is boiling add egg yolks to mixing bowl.
3. When sugar reaches 248 degrees turn off heat and start whipping egg whites on high. When they start to foam, very slowly stream in sugar syrup.
3. Add vanilla extract and salt and continue to whip for another 2-3 minutes until cool and thick.
4. Immediately use or store in covered container in refrigerator. Enjoy!!!
Give thanks to the Lord, for He is good. His love endures forever.
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