Sweet Potato Cake with Marshmallow Whipped Cream

Thursday, November 20, 2014
Sweet Potato Cake4
Sweet Potato Cake

Sweet Potato Cake3

Sweet Potato Cake2Sweet Potato Cake with Marshmallow Whipped Cream
  • 1/2 cup unsalted butter
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1 cup mashed sweet potato
  • 3/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 2 cups heavy cream
  • 1 jar marshmallow fluff
  • 1 teaspoon vanilla extract
Heat oven to 350 degrees F.  Coat a 9 or 10-inch round cake pan with cooking spray.

Melt the butter in a small saucepan over medium heat; cook and whisk until butter foams and starts to turn golden brown.  Remove from heat and pour into a large mixing bowl.

In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and clove.  Add sweet potato, brown sugar, maple syrup and vanilla to bowl with butter; using a mixer on medium speed, beat together ingredients until nice and creamy.  Beat in eggs, one at a time, until well incorporated.  Reduce mixer to low and beat in dry ingredients and yogurt until just combined.  Spread batter into prepared pan.  Bake 25-30 minutes, or until light golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

To make the Marshmallow Whipped Cream, in a large chilled mixing bowl, with a mixer on high speed, beat cream until soft peaks form.  Beat in marshmallow cream and vanilla until well incorporated.  Decorate cake with whipped cream.

Makes about 10 servings
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