Sweet Potato Pound Cake with Marshmallow Frosting

Name: Sweet Potato Pound Cake with Marshmallow Frosting
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 237 milliliters packed brown sugar; 118 milliliters butter, softened; 118 milliliters confectioners sugar; 4 eggs; 769 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 99 grams 1/2 jar marshmallow creme; 118 milliliters 2% milk; 0 teaspoons salt; 237 milliliters sugar; 473 milliliters mashed sweet potatoes; 0 teaspoons vanilla extract

Sweet Potato Pound Cake with Marshmallow Frosting might be a good recipe to expand your dessert recipe box. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 16. One portion of this dish contains roughly 5g of protein, 7g of fat, and a total of 312 calories. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. A mixture of salt, ground cinnamon, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, take a look at these similar recipes: Mama's Sweet Potato Cake with Marshmallow Buttercream Frosting, Sweet Potato Cupcakes with Toasted Marshmallow Frosting, and Sweet Potato Pie Cupcakes with Marshmallow Frosting.

Instructions

In a large bowl, cream butter and sugars until light and fluffy.

Ingredients you will need

Butter

Cream

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla.

Ingredients you will need

Sweet Potato

Vanilla

Egg

Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Ingredients you will need

Baking Soda

Cinnamon

Nutmeg

All Purpose Flour

Milk

Salt

Transfer to a greased and floured 10-in. fluted tube pan.

Equipment you will use

Frying 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.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

In a small bowl, cream butter and confectioners' sugar. Beat in marshmallow creme and vanilla.

Ingredients you will need

Powdered Sugar

Marshmallow Cream

Vanilla

Butter

Cream

Equipment you will use

Bowl

Serve warm cake with a dollop of frosting.

Ingredients you will need

Frosting

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1teaspoons

baking soda 237milliliters

packed brown sugar 118milliliters

butter, softened 118milliliters

confectioners' sugar 4

eggs 769milliliters

all-purpose flour 1teaspoons

ground cinnamon 1teaspoons

ground nutmeg 99grams

1/2 jar marshmallow creme 118milliliters

2% milk 0teaspoons

salt 237milliliters

sugar 473milliliters

mashed sweet potatoes 0teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "