1/2cup or 8 Tablespoonsunsalted butter, room temperature
17 ounce cartonmarshmallow creme
Preheat oven to 350 degrees. In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg and cloves; set aside.
In a medium bowl, combine the eggs, shredded sweet potatoes, brown sugar, sugar, oil and vanilla and mix until well blended. Pour batter into a greased 9x13-inch baking pan and spread out evenly.
Add wet ingredients to dry ingredients and stir together until just combined. Do not over mix.
Bake for 20 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completely and top with Marshmallow Frosting and chopped pecans, if desired.
*Note: It's best to grate the sweet potatoes on the medium or small side of the grater. If you use the large side, the sweet potatoes don't get as soft during baking.
For the Frosting:
In a medium bowl combine the butter, marshmallow creme, salt and vanilla and mix until creamy. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Frosting will be thick. Carefully spread over cooled cake.
Updated on December 8, 2020Originally Posted on October 7, 2016