Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup roasted sweet potato puree
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, softened
  • 1 jar marshmallow fluff
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Poke holes in sweet potatoes and roast at 400°F (200°C) until tender. Peel while warm, mash until smooth, and let cool to room temperature.
  2. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the sweet potato puree, oil, and vanilla until velvety.
  4. Fold the dry ingredients into the wet batter using a spatula until no flour streaks remain. Divide the batter evenly between two greased 9-inch cake pans.
  5. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Prepare the frosting by beating the softened butter and marshmallow cream together, then whipping in the sifted powdered sugar, vanilla extract, and heavy cream until light and airy.