Sweet Potato Cake with Toasted Marshmallow Frosting

seriouseats.com

Tyler Rich

subheading: For the Sweet Potatoes:

2 ½ pounds sweet potatoes, peeled and cut crosswise into ½-inch thick slices

½ cup orange juice

4 tablespoons (2 ounces) unsalted butter, melted

¼ cup packed dark brown sugar

¼ cup bourbon

¼ teaspoon salt

subheading: For the Cake:

1 tablespoon unsalted butter, softened

3 cups all-purpose flour

3 tablespoons orange juice and 1 tablespoon finely grated orange zest

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground allspice

1 teaspoon baking soda

¾ teaspoon salt

1 cup sugar

1 cup packed dark brown sugar

3 large eggs, at room temperature

1 ½ cups vegetable oil

¼ cup bourbon

2 teaspoons pure vanilla extract

subheading: For the Toasted Marshmallow Frosting:

1 ⅓ cups sugar

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground allspice

¼ cup bourbon

2 tablespoons light corn syrup

6 large egg whites, at room temperature

¼ teaspoon salt

2 cups toasted pecans, chopped

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer