Save to Pinterest A moist flavorful cake bursting with sweet potato cinnamon and a delightful mix of textures—perfect for autumn gatherings or anytime you crave cozy comfort.
I first made this for a chilly October potluck and everyone raved about the sweet potato base and playful toppings. The marshmallows add a magical finish my niece still asks about.
Ingredients
- Sweet Potato Base: 2 medium sweet potatoes (about 400 g) peeled and cubed 2 tbsp unsalted butter 1/3 cup whole milk
- Cake Batter: 2 1/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp fine sea salt 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1/2 cup unsalted butter softened 1 cup granulated sugar 1/2 cup light brown sugar packed 3 large eggs 1 tsp vanilla extract
- Mix-Ins & Toppings: 3/4 cup chopped pecans or walnuts 1/2 cup mini marshmallows 1/2 cup semi-sweet chocolate chips 2 tbsp turbinado sugar (for sprinkling optional)
Instructions
- Prep The Pan:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- Cook Sweet Potato:
- Boil sweet potato cubes in a medium saucepan until fork-tender about 15 minutes. Drain and mash with 2 tbsp butter and 1/3 cup milk until smooth. Set aside to cool slightly.
- Dry Ingredients:
- In a bowl whisk together flour baking powder baking soda salt cinnamon nutmeg and ginger.
- Cream & Mix:
- In a large mixing bowl cream softened butter with granulated and brown sugars until light and fluffy.
- Add Eggs & Vanilla:
- Beat in eggs one at a time then add vanilla extract.
- Combine Sweet Potato:
- Mix in the mashed sweet potato until fully incorporated.
- Finish Batter:
- Gradually add the dry ingredients to the wet mixture mixing just until combined.
- Fold Mix-Ins:
- Fold in chopped nuts and chocolate chips.
- Top & Bake:
- Pour batter into the prepared pan. Scatter mini marshmallows over the top and sprinkle with turbinado sugar if desired.
- Bake Time:
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Cooling:
- Cool in the pan for 15 minutes then transfer to a wire rack to cool completely before slicing.
Save to Pinterest My grandma loved sharing this cake with the entire family each Thanksgiving. Kids would compete for the biggest marshmallow on top while grown-ups debated pecans versus walnuts.
Required Tools
9-inch cake pan mixing bowls electric mixer or whisk saucepan potato masher or fork spatula
Allergen Information
Contains eggs milk (dairy) wheat (gluten) tree nuts (if using nuts) may contain soy (chocolate chips)
Nutritional Information
Calories 320 total fat 13 g carbohydrates 48 g protein 5 g per serving
Save to Pinterest Serve this cake warm on chilly evenings and enjoy the delicious cinnamon aromas. It always disappears fast so consider making a double batch if hosting a crowd.
Recipe FAQs
- → What makes the texture unique?
The cake combines creamy mashed sweet potatoes with crunchy nuts and gooey marshmallows for a layered texture experience.
- → Can I use different nuts?
Pecans and walnuts both work well. Simply substitute or omit nuts for a nut-free version without sacrificing flavor.
- → Is it suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Just be mindful of chocolate chips, which may vary by brand.
- → Do I need an electric mixer?
An electric mixer makes creaming butter and sugar easier, but a sturdy whisk works well for blending by hand.
- → How do I serve this dessert?
Serve slices warm with ice cream or drizzle with a cream cheese glaze for extra richness and visual appeal.
- → Is the cake freezer-friendly?
Yes, you can freeze cooled, sliced portions in airtight containers. Thaw and enjoy whenever you crave a treat.