TRANSFORM A TRADITIONAL THANKSGIVING SIDE DISH INTO THE PERFECT DESSERT WITH THIS SWEET POTATO CAKE WITH MARSHMALLOW FROSTING.
I didn’t know this combination was even a thing until a couple of years ago, but apparently sweet potato casserole with marshmallows is a huge thing at Thanksgiving. Or at least it is in the US. I don’t think anyone I know in Canada has ever had it as part of their Thanksgiving dinners. Are we missing out or what?!
The most interesting thing about this dish is that it’s not meant to be a dessert, but a Thanksgiving dinner side dish. Craziness! Though to be honest, it sounds delicious.
I’ve never had the real thing, but I thought why not do a take on it with this Sweet Potato Cake with Marshmallow Frosting.
I was super intrigued to know how this bizarre combination of a dish came about. Hilariously, it turns out it originated from the marshmallow industry as a way to sell more marshmallows! Apparently, back in 1917, the marketing team at Angelus Marshmallows hired someone to create a recipe book that focused on marshmallows as one of the ingredients.
The sweet potato casserole was one of those recipes, and it’s clearly still going strong today. Now that’s marketing done right.
Whether you love the original or not, I hope that this Sweet Potato Cake will be either a loving tribute or a grateful alternative to the classic Thanksgiving dinner staple.
If you’ve never had sweet potatoes before, you really need to give them a try. They are delicious! I’ve had them as fries (dipped in a creamy dill sauce — yum), mashed up with some butter & brown sugar, or just steamed on their own with some salt and pepper. Each and every combination is a winner. Yes, even the one with the marshmallows. Especially when it’s in the form of a cake!
TIPS FOR THIS SWEET POTATO CAKE WITH MARSHMALLOW FROSTING:
- The recipe as-is will also work in three 6″ pans. For three 8″ pans, 1.5x the recipe.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2–3 hours before assembly.
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- You can cook and mash your own sweet potatoes if you’d prefer to use that instead of canned sweet potato puree.
- You don’t have to torch the marshmallow, but it will help “set” it (and it tastes delicious).
- Do NOT use store-bought marshmallow fluff. It is too runny and will not pipe well.
- Ideally, serve the cake the same day — the marshmallow fluff inside the cake will soften and turn runny the longer it sits. This is not bad by any means, but maybe less aesthetically pleasing.