Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sweet Potato–Marshmallow Layer Cake
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- Level: Intermediate
- Total: 2 hr 15 min (plus cooling)
- Active: 40 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 975
- Total Fat
- 48 g
- Saturated Fat
- 17 g
- Carbohydrates
- 133 g
- Dietary Fiber
- 3 g
- Sugar
- 90 g
- Protein
- 8 g
- Cholesterol
- 127 mg
- Sodium
- 560 mg
Inspired by the nostalgic flavors of marshmallow-topped sweet potato casserole, this festive layer cake transforms a classic side dish into a showstopping dessert. Moist, warmly spiced sweet potato cake is stacked with fluffy marshmallow frosting made with both toasted marshmallows and marshmallow cream, adding depth and smoky sweetness without making it too sugary. Just before serving, halved marshmallows are torched on top for a dramatic finish that brings the whole cake to life.
- Level: Intermediate
- Total: 2 hr 15 min (plus cooling)
- Active: 40 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 975
- Total Fat
- 48 g
- Saturated Fat
- 17 g
- Carbohydrates
- 133 g
- Dietary Fiber
- 3 g
- Sugar
- 90 g
- Protein
- 8 g
- Cholesterol
- 127 mg
- Sodium
- 560 mg
Ingredients
For the Cake:
For the Frosting:
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Directions
- Make the cake: Preheat the oven to 375 degrees F. Halve the sweet potatoes lengthwise and brush lightly with vegetable oil. Whisk together 1/4 teaspoon each cinnamon, allspice and nutmeg, then sprinkle over the cut sides and season lightly with salt. Arrange the sweet potatoes on a baking sheet cut-side down and roast until very tender when pierced with a knife, 40 to 50 minutes. Let sit until they’re cool enough to handle, then scoop the flesh into a medium bowl and mash with a fork or potato masher until smooth. Reserve 2 cups mashed sweet potato, saving any extra for another use.
- Reduce the oven temperature to 350 degrees F. Coat three 8-inch round cake pans with cooking spray and dust with flour. Line each pan with a round of parchment paper. Combine the flour, baking powder, baking soda, 1 teaspoon salt and the remaining 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg in a medium bowl.
- Combine the vegetable oil, granulated sugar, brown sugar and 2 cups mashed sweet potato in a bowl and beat with a mixer on medium speed until smooth, 1 to 2 minutes. Beat in the eggs, one at a time, beating well in between additions. Beat in the vanilla. Beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat on high for a few seconds until the batter is smooth, then divide among the prepared pans. Bake until a toothpick inserted into the center of the cakes comes out clean, 25 to 28 minutes. Transfer to racks and let cool 10 minutes in the pans, then invert onto the racks to cool completely. Remove and discard the parchment.
- Make the frosting: Thread 16 marshmallows on 2 or 3 metal skewers and toast over the stove burner flame until toasted all over but not burnt. (If you have an electric stove, toast under the broiler.) Transfer to a large bowl and let cool for a minute or two, then add the butter and beat with a mixer on medium-high speed until light, fluffy and combined, 1 to 2 minutes. Add the confectioners’ sugar and beat on low to incorporate, then increase the speed to medium-high and beat until light and smooth, 1 to 2 minutes. Add the vanilla and salt and beat to combine. Add the marshmallow crème and 2 tablespoons heavy cream and beat until the frosting is smooth, light and fluffy, about 2 minutes, scraping down the bowl once or twice during mixing; if too thick and not spreadable, beat in the last tablespoon of heavy cream.
- Use a serrated knife to level the tops of the cake layers. Place 1 layer cut-side up on a serving plate; spread about 3/4 cup of the frosting on top, going all the way to the edges; repeat with another cake layer and 3/4 cup more frosting. Top with the remaining cake layer cut-side down, then cover the cake with the remaining frosting. Cut the remaining 24 marshmallows in half and arrange them cut-side down on top of the cake, packing them in tightly. Use a kitchen torch to toast the marshmallows. If the frosting underneath the marshmallows melts a bit, refrigerate the cake about 15 minutes before serving.
