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Sweet Potato Cake with Marshmallow Meringue

Course Dessert
Cuisine American
Keyword cake
Total Time 1 hour 30 minutes
Servings 12
Author Cherry on My Sundae


Sweet potato cake

  • 1 cup mashed sweet potatoes, about 2 medium potatoes (223 grams)
  • 1 cup brown sugar (200 grams)
  • ¾ cup vegetable oil (133 grams)
  • ¼ cup plain Greek yogurt (55 grams)
  • ¼ cup maple syrup (70 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (243 grams)
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice

Marshmallow meringue

  • 4 large egg whites
  • ½ cup brown sugar (100 grams)
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F. Grease a 9-inch cake pan.
  • Make the sweet potato cake. Peel and cut about 2 medium sweet potatoes. Place in a pot and add enough water to cover the potatoes. Cover the pot, bring to a boil over medium-high heat and continue to cook until the potatoes are fork-tender. Drain and mash the potatoes. Let cool completely.
  • Whisk together 1 cup of the sweet mashed potatoes with brown sugar, oil, yogurt, maple syrup, 2 eggs, and vanilla until well combined. In a separate bowl, combine the flour with the baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Add the wet ingredients to the dry ingredients, stirring just until combined.
  • Pour the batter into the greased cake pan and bake for 35-40 minutes or a toothpick inserted in the center comes out clean. Place the cake on a wire rack and let cool completely.
  • Meanwhile, make the marshmallow meringue. Whisk together 4 egg whites with brown sugar and honey. Heat the egg mixture over a double boiler until the temperature reads 160 degrees F. Transfer the egg whites to a mixing bowl and add the vanilla extract. Beat the mixture with a whisk at high speed for 5-7 minutes or until stiff peaks form.
  • Spread the meringue on the sweet potato cake and torch the meringue until lightly browned. Serve immediately.