Yields: 12-16 servings
Prep Time: 40 mins
Total Time: 2 hours 20 mins
Ingredients
For the Cake:
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Nonstick baking spray, for the pan
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2
medium sweet potatoes (about 10 oz. each)
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2 1/2 c.
all-purpose flour, plus more for dusting
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2 tsp.
baking powder
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2 tsp.
ground cinnamon
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1 tsp.
kosher salt
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3/4 tsp.
baking soda
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1/2 tsp.
ground ginger
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1/4 tsp.
ground allspice
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1/8 tsp.
ground cloves
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1/2 c.
sour cream
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1/2 c.
whole milk, at room temperature
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1 c.
vegetable oil
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1 c.
granulated sugar
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1 c.
packed light brown sugar
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1 tsp.
vanilla extract
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3
large eggs, at room temperature
For the Frosting:
Directions
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For the cake: Preheat the oven to 350℉. Coat a rimmed 18-by-13-inch sheet pan with nonstick baking spray.
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Pierce each sweet potato 5 or 6 times with a paring knife and microwave on a microwave-safe plate until pierced easily with a fork, 4 to 8 minutes, rotating them halfway through. Cut in half and let the potatoes cool until easy to handle, about 5 minutes.
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In a medium bowl, sift together the flour, baking powder, cinnamon, salt, baking soda, ginger, allspice, and cloves. Set aside.
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Scoop out the flesh of the sweet potatoes, measure out 1 1/2 cups, and place in a food processor with the sour cream and milk. (Reserve the remaining sweet potato for another use.) Process until smooth and lightened in color, about 1 minute. Transfer to a large bowl. Add the oil, granulated sugar, brown sugar, vanilla, and eggs and whisk until smooth. Mix in the dry ingredients in 2 additions until just combined. Pour the batter into the prepared sheet pan and use a large offset spatula to smooth out the surface.
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Bake until the top of the cake bounces back when gently pressed and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely on a wire rack, about 50 minutes.
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For the frosting: Spread the pecans on a baking sheet and toast until dark brown and fragrant, 7 to 10 minutes. Let cool.
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In a stand mixer fitter with a paddle attachment, beat the butter, marshmallow creme, heavy cream, vanilla, and salt on medium-high speed until fluffy, about 3 minutes. Reduce the speed to low and add the powdered sugar, 1 cup at a time. Increase the speed to medium high and mix until light and fluffy, about 3 minutes more.
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Spread the frosting on the cake and sprinkle the pecans over top.
Tip: Sweet potato cake can be wrapped in plastic and stored at room temperature for up to 1 day, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Thaw the frozen cake in the refrigerator overnight, keeping it wrapped to prevent it from drying out.
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