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Sweet Potato Pound Cake with Marshmallow Frosting

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


  • 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


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

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  • Corwin44
    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
    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
    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
    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.