I have a tendency to go through phases of completely loving a foodstuff to death and putting it in everything I eat for weeks and weeks. This (sometimes) works brilliantly, and tends to end when I find a new food to obsess over.
At the moment this food is – Sweet Potato. This particular love affair has lasted for months and variations have included baked sweet potatoes, quesadillas, sweet potato crisps, jerk curry, stews… the list goes on.
So when I found a recipe for Sweet Potato cake on Smitten Kitchen’s blog I knew I had to make it. The recipe is really easy to make, but just involves a bit of organisation to get the potatoes baked and cooled by the time you’e ready to start making the cake. I’d recommend doing a big batch, having some for dinner with some beans and veg and saving some for this cake. It’s a similar combo of flavours to a carrot cake, with the sweetness of the marshmallow softened by the earthiness of the cake.
The marshmallow looks really impressive and tastes delicious. It’s actually really easy to make and comes together like a dream. Its also a fantastic excuse to get out my blow torch (best Christmas present ever!)
Sweet Potato Cake with Toasted Marshmallow Frosting recipe
I really can’t explain better than the original post at Smitten Kitchen.
All I did was bake the cake in a round tin for a little longer (about 50-55 minutes), cooled the cake and cut in half. I filled the cake with the marshmallow as well as piping it in little tufts on top.