Name: Sweet Potato Marshmallow Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 medium sweet potatoes, cooked and mashed (1 1/2 cups); 3 cups all-purpose flour; 2 teaspoons cinnamon; 1 1/2 teaspoons baking powder; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1 cup butter, room temperature; 1 1/2 cups brown sugar, firmly packed; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 1 package (10 1/2 ounces) mini marshmallows

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Okay, this cake is something else. It’s sweet, fluffy, and packed with that cozy sweet potato flavor. And the gooey marshmallow on top? So, so good.

I made it for a fall dinner, and everyone went for seconds. It’s soft, warm, and just melts in your mouth.

You don’t need to be a pro baker. If I can make it, you can too. Let me show you how easy it is!

Why You’ll Love This Recipe

A Unique Twist on a Classic: This cake blends the comforting flavors of sweet potato casserole with the decadence of dessert.
Moist and Flavorful: The combination of sweet potatoes and warm spices creates a rich and tender cake.
Perfect for Special Occasions: Whether it’s Thanksgiving, Christmas, or a fall dinner party, this cake is a showstopper.
Easy to Make: Despite its impressive presentation, this cake is simple to prepare with readily available ingredients.
Kid-Friendly: The marshmallow topping makes it a hit with kids and adults alike.

Required Kitchen Tools

Large mixing bowls
Hand or stand mixer
9×13-inch baking pan
Measuring cups and spoons
Whisk
Spatula
Oven

Ingredients

Here’s what you’ll need to create this indulgent dessert:

Sweet Potatoes: 2 medium, cooked and mashed (about 1 1/2 cups)
All-Purpose Flour: 3 cups
Cinnamon: 2 teaspoons
Baking Powder: 1 1/2 teaspoons
Nutmeg: 1/2 teaspoon
Ground Ginger: 1/2 teaspoon
Butter: 1 cup (room temperature)
Brown Sugar: 1 1/2 cups (firmly packed)
Eggs: 4 large (room temperature)
Vanilla Extract: 2 teaspoons
Mini Marshmallows: 1 package (10 1/2 ounces)

Variations and Substitutions

Add Pecans or Walnuts: Stir in 1/2 cup of chopped nuts for added crunch.
Use Maple Syrup: Swap some of the brown sugar for maple syrup for extra depth of flavor.
Make it Dairy-Free: Use dairy-free butter alternatives and ensure marshmallows are vegan-friendly.
Add a Streusel Topping: Before baking, sprinkle a brown sugar and oat streusel for an extra crunchy texture.

Step-by-Step Instructions

1. Prepare the Sweet Potatoes

Bake or boil the sweet potatoes until tender, then mash them until smooth. Let them cool slightly before adding to the batter.

2. Preheat and Prepare

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.

3. Mix the Dry Ingredients

In a large bowl, whisk together the flour, cinnamon, baking powder, nutmeg, and ground ginger.

4. Cream the Butter and Sugar

Using a mixer, beat the butter and brown sugar together until light and fluffy. This takes about 2-3 minutes.

5. Add the Eggs and Vanilla

One at a time, add the eggs, beating well after each addition. Stir in the vanilla extract.

6. Incorporate the Sweet Potatoes

Gently fold in the mashed sweet potatoes, ensuring the batter remains light and fluffy.

7. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.

8. Bake the Cake

Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

9. Add the Marshmallow Topping

Remove the cake from the oven and immediately sprinkle mini marshmallows evenly over the top. Return to the oven and bake for an additional 3-5 minutes, or until the marshmallows are golden and slightly toasted.

10. Cool and Serve

Allow the cake to cool slightly before slicing and serving. Enjoy warm for the best texture and flavor!

How to Serve Sweet Potato Marshmallow Cake

This cake is delicious on its own, but you can take it up a notch with these serving ideas:

With Whipped Cream: A dollop of freshly whipped cream enhances the lightness of the cake.
Drizzle with Caramel Sauce: Adds an extra layer of indulgence.
Pair with Ice Cream: Vanilla or cinnamon ice cream complements the warm spices beautifully.
Garnish with Nuts: A sprinkle of toasted pecans or walnuts adds a satisfying crunch.

Storing and Reheating

Storing Sweet Potato Marshmallow Cake

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep refrigerated for up to 5 days for maximum freshness.
Freezing: Freeze individual slices (without marshmallow topping) for up to 2 months. Thaw and add fresh marshmallows before reheating.

Reheating Instructions

Oven: Warm at 300°F for 10 minutes to re-toast the marshmallows.
Microwave: Heat in 10-second intervals until warm.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	350
Carbohydrates	52g
Protein	5g
Fat	14g
Sugar	30g
Fiber	2g