Sweet Potato (Casserole) CAKE

Hi! So last Saturday I went to my good friend Kenzie Carlston’s bridal shower. At her bridal shower, I tried this AMAZING cake that her sister Courtney made.  Her sister Courtney has a blog on all of her cakes that she makes (go check it out) – here. Kenzie said it was one of her favorite cakes of Courtney’s.  It’s basically a sweet potato casserole in cake form. There’s sweet potatoes in the cake, with crystallized ginger, marshmallow frosting in the middle & a brown sugar buttercream frosting on the outside. I knew i had to try making it because it was SO GOOD.

So after making my almond cake last week, I knew I wanted to get back into baking because I LOVE baking cakes. I told myself that I needed to make one cake a week.  (who knows if that will happen, but I’m going to try!!)

I bought some new things on Amazon that I needed for the recipe – like Crystallized Ginger and a flour sifter (I caved and bought one and totally worth it cuz it makes your cake so much more moist & soft)

As I was making this cake… everything was turning out great.  The cake = perfect, the marshmallow frosting = perfect.. But then I got to the brown sugar buttercream frosting and it was SO RUNNY. I put it in the freezer to get it more stiff, but it was NOT working.  A couple in our ward invited us to dinner and I was like “oh i’ll bring the cake” and the dinner is literally starting in like 2 min as I type so I needed to just frost this cake! It turned out more like a naked cake than a full-frosted buttercream cake.  I still don’t know what I did wrong.. I probably cooked the brown sugar and egg whites too long? IDK.

So this recipe is from Cake by Courtney, you can check it out here. The original recipe that she got it from is right here. Obviously I’m still an amateur at this cake thing, but I love what I’m doing!! & it still tastes yummy. Enjoy! (recipe below)

IMG_1290IMG_1317IMG_1293IMG_1297

LOL on the food photography (google told me to do this!!)

IMG_1308Yield: 8-inch, 4-layer cake

Ingredients

For the Sweet Potato Cake
3 large sweet potatoes (about 900 g)
2 cups (400 g) sugar
4 large eggs, at room temperature
1 1/4 cups (315 ml) sunflower oil (or vegetable, safflower, canola oil)
2 cups (230 g) cake flour
1 tablespoon (7 g) ground cinnamon
2 teaspoons (8 g) baking powder
1 teaspoon (7 g) salt
1 teaspoon (3 g) nutmeg
1/2 teaspoon (1.5 g) ground ginger
2 tablespoons (30 ml) brandy or dark rum (optional – I didn’t use it, but you could also use a imitation flavor)
2 teaspoons (10 ml) pure vanilla extract
3/4 cup (120 g) crystallized ginger, chopped

For the Toasted Marshmallow Filling
16 large white marshmallows
1 cup (125 g) confectioners’ sugar, sifted
1 cup (227 g / 2 sticks) unsalted butter, at room temperature
1/2 teaspoon (2.5 ml) pure vanilla extract
1 jar (about 200 g) marshmallow cream/fluff

For the Brown Sugar Frosting
5 large egg whites (150 g)
1 1/4 cups (250 g) light brown sugar
1 1/2 cups (340 g/ 3 sticks) unsalted butter, softened and cut into cubes
2 teaspoons (10 ml) pure vanilla extract
pinch of salt
a few pinches of cinnamon, to taste

For the Candied Pecans (I didn’t make these, I just used some Cinnamon Almonds that I had)
2 tablespoons (28 g) unsalted butter
2 tablespoons (24 g) brown sugar
1 cup (100g) pecan pieces

Instructions

For the Sweet Potato Cake
1. Preheat oven 350 degrees F. Grease two 8-inch round cake pans, dust with flour, tap out excess and set aside.
2. Place the sweet potatoes on a microwave safe plate and pierce them with a fork. Microwave until they are tender (about 7-8 minutes each side). Carefully, remove the skin when cool enough to touch and mash the flesh into a coarse puree.
3. In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about five minutes. Add the oil and beat on medium until combined. Add the cooled sweet potato puree and mix until combined.
4. Sift dry ingredients together (cake flour, cinnamon, baking powder, salt, nutmeg, and ground ginger) and then add to sweet potato mixture.
5. Mix in brand/dark rum (if using) and vanilla. Gently stir in crystallized ginger.
6. Evenly distribute batter into the prepared pans (weigh them if possible with digital kitchen scale), smooth with a small offset palette knife and place in the center of the middle rack of the oven, about two inches apart. Bake until a knife or skewer inserted into the center comes out clean, about 40 minutes (mine took 45 minutes).
7. Let pans cool on wire rack 10 minutes, invert cakes onto rack and cool them completely.

For the Toasted Marshmallow Filling
1. Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, about 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them, they burn quickly).
2. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about one minute. Add vanilla and mix on medium-high speed for about three minutes.
3. Add marshmallow cream and (cooled) toasted marshmallows, and mix on lowest setting for about one minute.

For the Brown Sugar Frosting
1. Wipe the bowl of an electric mixer with a paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
2. With the whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). Don’t begin to add the butter until the bottom of the bowl feels neutral, not warm at all.
3. Switch over to the paddle attachment and, with the mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if it curdles, keep mixing and it will come back.) If mixture is too runny, refrigerate for 15-30 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined. Add cinnamon to taste and blend.

For the Candied Pecans
1. Melt the butter in small pan. Mix in brown sugar, and add the pecans. Toss to coat.
2. Cook on medium low heat for about 15 minutes, stirring occasionally. Be sure to watch carefully so they don’t burn.
3. Turn out onto parchment paper or aluminum foil and let cool for five minutes, break apart into smaller pieces if using halves.

Assembly
1. Slice both cake layers in half horizontally, so you have four cake layers.
2. Place the first layer on a place, pedestal or cake board cut side up (s0 bottom of the cake layer is touching the plate), and spread about 3/4 cup of the toasted marshmallow filling with a small offset palette knife, leaving 1″ or so around the edge. Sprinkle with a handful of candied pecan pieces.
3. Repeat previous steps until you get to the final cake layer. Place last layer face cake down and chill cake for 30-40 minutes.
4. Frost cake with buttercream and top with a generous handful of candied pecans and crystallized ginger.
5. Finished cake can be kept at room temperature for up to eight hours. Keep refrigerated if longer than 8 hours, but always serve at room temperature (Swiss Buttercream should never be served cold, as it goes back to a cold butter texture).

XOXO,

Lizzie Lin Johnson

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