*Recommended to serve the cake warm or at room temperature.
Keyword cake, sweet potatoes
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Servings 13-9 cake
Author Lyuba Brooke
2cupscooked sweet potatoes1 large that's a little less than a lb (about .9 lb)
1 1/2cupswhole milk
3/4cupwhite granulated sugar
1/2cupwhite granulated sugar
1 1/2cupschopped pecans
10.5ozbag mini marshmallows
Preheat oven to 350 and grease a 9x13 baking dish. (I baked my sweet potato the day before to save time.)
In a large bowl, add cooked sweet potato and mash it.
Add eggs, sugar, vanilla and melted butter, beat until combined.
Add milk and beat until all incorporated.
Add nutmeg and salt and sift in flour and baking powder, beat on low until just incorporated.
Pour batter into prepared baking dish and spread it evenly. Try to get it as even as possible so it bakes evenly.
Bake for 35-40 minutes. Take out and let it rest for 10 minutes.
Prepare the butter sauce. In a sauce pot, melt butter and add both sugars and maple syrup. Cook over medium heat for 5-7 minutes, stirring slowly. Add chopped pecans, mix and cook for another minute.
Poke small holes on top of the cake and evenly pour the sauce over the cake. Spread it over the entire cake.
Spread marshmallows over the top evenly and put it back in the oven for about 3 minutes. Then turn on the broiler and let marshmallows toast for a few seconds. Watch it closely or they will burn.
You can serve the cake right away or when it cools to room temperature.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.