Ingredients
1½cupsall purpose flour
1tspbaking powder
¼tspbaking soda
1¼tspcinnamon
½tspground nutmeg
1pinchground cloves
2eggs,slightly beaten
2½cupssweet potatoes,peeled and shredded
¾cuplight brown sugar,packed
¼cupsugar
½cupcanola oil,or vegetable oil
1tspvanilla
½cupunsalted butter,or 8 tbsp, at room temperature
7ozmarshmallow creme,(1 carton)
¼tspsalt
1tspvanilla
2cuppowdered sugar
pecans,chopped, for garnish, optional
Preparation
Preheat oven to 350 degrees F.
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 9×13-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 the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completely.
In a medium bowl combine the butter, marshmallow creme, salt, and vanilla, and mix until creamy. Add 1 cup of powdered sugar and mix until combined.
Add remaining powdered sugar and mix until smooth and creamy. Frosting will be thick. Carefully spread over cooled cake and top with chopped pecans, if desired.
