Everyone knows that pies claim the title for Thanksgiving dessert, but what about Christmas? I always try to mix it up and usually take the opportunity to test out a new winter dessert. This year, I’m going all out and making sweet potato cake with marshmallow meringue. I didn’t want to present just a plain sweet potato cake to the family so I decided to top it with a marshmallow meringue. Let me just say, it was the best decision. Moist fluffy cake with caramelized marshmallow meringue? Sign me up for a slice. Or two.
**Helpful tips and common mistakes
You might be wondering to yourself, “But what’s so special about sweet potato cake?” Well, if you like pumpkin desserts, chances are that you’ll enjoy this sweet potato cake. It’s like winter in a bite, I can’t describe it any better than that. The warm spices, maple syrup, Greek yogurt, and mashed sweet potatoes all work together to make one incredibly moist and light cake.
Yes, if you caught that sentence, we are making mashed sweet potatoes. You can also swap it out for pumpkin puree if you’re a pumpkin purist.
Cool the potatoes completely before adding the remaining ingredients.
Go ahead and whisk the sweet potatoes with the wet ingredients until it’s completely smooth. You want the ingredients to be fully incorporated. Once you add the dry ingredients, stir gently, only mixing just until everything is combined. You don’t want to overmix the batter because that will work the gluten in the flour and you’ll end up with a tough cake.
Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean. The edges should be set when the cake is ready.
While the cake is cooling, make the marshmallow meringue. I know some people have a little trouble making meringue but if you have a thermometer, it can be easily done.
Since meringue is made with egg whites, we want to cook the whites until they are safe to digest. Whisk the egg whites with brown sugar and honey over a double boiler. In simpler terms, you want a small pot of simmering water and a heat-safe bowl sitting over the water with the egg whites. The bowl shouldn’t be directly touching the water.
Heat the egg whites until the temperature reaches 160 degrees F, whisking occasionally. Transfer the egg whites to a mixing bowl and add the vanilla. Now it’s time to whisk the whites until stiff peaks form, about 5-7 minutes. And there you go! Marshmallow meringue ready in minutes. Not too difficult, right?
It may seem like too much meringue but what can I say, I like to go big or go home. Plus the cake isn’t too sweet so that meringue compliments it perfectly. Torch the meringue and you are ready to serve this beauty of a cake.
Now it’s time to wait and see what the family thinks about this sweet potato cake with marshmallow meringue. Hopefully, they’ll enjoy it as much as I did!
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