Sweet Potato Cake with Marshmallow Meringue
Servings 12
Ingredients
Sweet potato cake
- 1 cup mashed sweet potatoes (223 grams)
- 1 cup brown sugar (200 grams)
- ¾ cup vegetable oil (188 ml)
- ¼ cup plain Greek yogurt (57 grams)
- ¼ cup maple syrup (70 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (220 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Marshmallow meringue
- 4 large egg whites, temperature
- ½ cup brown sugar (100 grams)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch cake pan.
- Whisk together sweet mashed potatoes with brown sugar, oil, yogurt, maple syrup, 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 egg whites, 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.
Notes
You can use canned mashed sweet potatoes or make mashed sweet potatoes from scratch. Avoid using candied yams, as they contain added sugar and may make the cake too sweet.
