Sweet Potato Pound Cake with Marshmallow Frosting Recipe

By pattie_d

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.

Ingredients

• MARSHMALLOW FROSTING:
• 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

Preparation

Step 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.

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.