Sweet Potato Pound Cake with Marshmallow Frosting Recipe

Sweet Potato Pound Cake with Marshmallow Frosting Recipe photo by Taste of Home

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This tender spice cake has flecks of sweet potatoes and is so moist that you can dig into it without any frosting. I, however, like a little dollop of sweetness. So, I add a bit of frosting directly on each warm slice. The frosting melts into the cake and it is fabulous. —Emma Chapman, Springfield, Missouri

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Sweet Potato Pound Cake with Marshmallow Frosting Recipe

Prep: 20 min. Bake: 55 min. + cooling

Yield: 16 Servings

20 55 75

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
2 cups mashed sweet potatoes
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup 2% milk
MARSHMALLOW FROSTING:
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 jar (3-1/2 ounces) marshmallow creme
1/4 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla.
Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, cream butter and confectioners' sugar. Beat in marshmallow creme and vanilla. Serve warm cake with a dollop of frosting. Yield: 16 servings.

Nutritional Facts 1 slice equals 423 calories, 19 g fat (11 g saturated fat), 99 mg cholesterol, 270 mg sodium, 59 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Sweet Potato Pound Cake with Marshmallow Frosting in Taste of Home Christmas Annual Annual 2011, p141

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Sweet Potato Pound Cake with Marshmallow Frosting

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(1-1) of 1 reviews

Reviewed on Nov. 18, 2012 by Delta Dawn

I had some mashed sweet potatos in the freezer that needed to be used and I chose this recipe. It was very moist indeed and not overly sweet. I used freshly grated nutmeg so the nutmeg flavor was pronounced and delicious. I elected not to use a frosting as it really doesn't need it.