This cake definitely deviates from my typical healthy offerings. A lot. But, I love sweet potatoes. And I had some leftover sweet potatoes in the fridge. End of story. Reminiscent of the classic sweet potato casserole, this would make a great addition to any Thanksgiving dessert table!
Sweet Potato Pound Cake with Marshmallow Frosting (Emma Chapman, Taste of Home) Ingredients:
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 cups mashed sweet potatoes
2 tsp vanilla extract
3 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/8 tsp salt
1/2 cup 2% milk
1 /2 cup butter, softened
1/2 cup confectioners’ sugar
1/2 jar (3 1/2 oz) marshmallow creme
1/4 tsp vanilla extract
(I added a few tablespoons of milk to thin out the frosting so that I could spread it on the cake, varying from the directions below. I also sprinkled the top with sanding sugar.)
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla.
Combine the flour, baking powder, baking soda, nutmeg, cinnamon, and salt; add to the creamed mixture alternately with milk, beating well after each addition.
Transfer to a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Let cool completely.
In a small bowl, cream butter and confectioners’ sugar. Beat in marshmallow creme and vanilla. Serve warm cake with a dollop of marshmallow creme. Heavenly!!!