Casserole In Cake Form

I made this cake for my boss' birthday last month. She kept eyeing the sweet potato cupcakes that are in Martha's Cupcake book, but she's not a fan of cupcakes. So I took my Cinderella Pumpkin Cake and substituted the canned pumpkin for canned mashed sweet potatoes. Then I added marshmallows, pecans and a sprinkle of brown sugar, then TORCHED it!

My husband bought this butane torch for me. I've been wanting one for a while but I have a hard time buying myself anything because I always convince myself that I don't need it. We picked this one out together at Home Depot along with a butane canister. Much cheaper than if purchased from a kitchen store and just as effective. I was worried about the butane not being food safe, but I called Williams-Sonoma and Sur La Table and they both recommended the Butane cartridge from the home improvement store.

I was scared to torch the marshmallows at first but it was so much fun. Even Mr. H wanted in on the action! This cake was moist and spicy and tasted like a sweet potato casserole. It was like Thanksgiving in your mouth. From the one recipe, I was able to make an 8-inch cake as well as 6 mini bundts. You could also bake this in a large bundt or tube pan and top it with a marshmallow sauce, mmm! My boss says this is her favorite cake I have made to date and she tells me every other day :-)

Sweet Potato Cake from Monica H

• 2 c. sugar
• 4 eggs
• 1 c. vegetable oil
• 2 c. flour
• 2 tsp. baking soda
• 1tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1-15 oz. can mashed sweet potatoes or 2 cups baked and pureed sweet potatoes
• 1 tsp. vanilla
• mini marshmallows, brown sugar, chopped pecans for topping

Beat sugar and eggs til well blended and light in color. Add oil, continuing to beat. Combine dry ingredients to egg mixture. Add sweet potatoes, mix well. Pour into greased 9" bundt pan or 2 9-inch pans.

Bake at 350 degrees for 55 minutes (for bundt, less for the 9-inch pans). Let stand in pan for 10 minutes, then turn out onto baking rack or platter and allow to cool completely.

Top with mini marshmallows, a sprinkling of brown sugar and chopped pecans. Toast marshmallows with a kitchen torch or place cake on a cookie sheet and place under a low broiler for a minute or so until golden. Or drizzle with a simple glaze.

Whether you make this cake with sweet potatoes and top it with marshmallows and nuts or make it with pumpkin and a cream cheese frosting in bundt form, this cake is moist and delicious and would be perfect at Thanksgiving.