Sweet Potato Sheet Cake Is the Dessert of the Season

Yields: 12-16 servings

Prep Time: 40 mins

Total Time: 2 hours 20 mins

Ingredients

For the Cake:

• Nonstick baking spray, for the pan

• 2

  medium sweet potatoes (about 10 oz. each)

• 2 1/2 c.

  all-purpose flour, plus more for dusting

• 2 tsp.

  baking powder

• 2 tsp.

  ground cinnamon

• 1 tsp.

  kosher salt

• 3/4 tsp.

  baking soda

• 1/2 tsp.

  ground ginger

• 1/4 tsp.

  ground allspice

• 1/8 tsp.

  ground cloves

• 1/2 c.

  sour cream

• 1/2 c.

  whole milk, at room temperature

• 1 c.

  vegetable oil

• 1 c.

  granulated sugar

• 1 c.

  packed light brown sugar

• 1 tsp.

  vanilla extract

• 3

  large eggs, at room temperature

For the Frosting:

Directions

1. For the cake: Preheat the oven to 350℉. Coat a rimmed 18-by-13-inch sheet pan with nonstick baking spray.

2. 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.

3. In a medium bowl, sift together the flour, baking powder, cinnamon, salt, baking soda, ginger, allspice, and cloves. Set aside.

4. 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.

5. 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.

6. For the frosting: Spread the pecans on a baking sheet and toast until dark brown and fragrant, 7 to 10 minutes. Let cool.

7. 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.

8. 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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