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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Sweet Potato Pound Cake with Marshmallow Frosting Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 16 servings


  • 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
  • 1/2 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 jar (3-1/2 ounces) marshmallow creme
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 slice: 423 calories, 19g fat (11g saturated fat), 99mg cholesterol, 270mg sodium, 59g carbohydrate (35g sugars, 2g fiber), 5g protein.


  1. 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.
  2. Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  3. 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.
  4. 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.
Originally published as Sweet Potato Pound Cake with Marshmallow Frosting in Taste of Home Christmas Annual 2011 , p141

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Corwin44 User ID: 7541400 238198
Reviewed Nov. 26, 2015

"This was a huge hit at my Thanksgiving gathering. Everyone really liked cake plain, but the frosting was so good! Frosting takes the cake to the next level. I will be making this again for sure. There wasn't any leftover."

gloduerr User ID: 2679476 194321
Reviewed Nov. 23, 2014

"I make this EVERY Thanksgiving and Christmas--we absolutely LOVE it. It there are any leftovers, I cute slices into sticks, dry in the oven and serve a biscotti...GREAT!!"

boni1965 User ID: 3177779 186101
Reviewed Oct. 8, 2013

"I was a bit hesitant to try a pound cake with sweet potatoes in it, but it was delicious! Very moist. The cake was still too warm when I put the frosting on so it pretty much slid off down the sides. I was serving it at a church fellowship meal, so I wanted to frost it instead of putting a dollop on the slices. Next time I'll wait until it's all cooled down to put the frosting on because the frosting is delicious."

Delta Dawn User ID: 3714165 192769
Reviewed Nov. 18, 2012

"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."

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