Best 2 Sweet Potato Bundt Cake With Toasted Marshmallow Topper Recipes

**Sweet Potato Bundt Cake with Toasted Marshmallow Topper**

This sweet potato bundt cake is the perfect fall dessert. It's moist and flavorful, with a sweet potato puree that adds a lovely orange hue and a hint of sweetness. The cake is topped with a toasted marshmallow frosting that's gooey and delicious. This cake is sure to be a hit at your next potluck or holiday gathering.

In addition to the main recipe, this article also includes recipes for a sweet potato pound cake, sweet potato muffins, and sweet potato pancakes. So whether you're looking for a cake, muffins, or pancakes, you're sure to find a sweet potato recipe that you'll love.

**Sweet Potato Pound Cake:** This pound cake is similar to the bundt cake, but it's made in a loaf pan. It's just as moist and flavorful, and it's perfect for slicing and serving.

**Sweet Potato Muffins:** These muffins are a great on-the-go breakfast or snack. They're made with whole wheat flour and oats, so they're healthy and filling.

**Sweet Potato Pancakes:** These pancakes are a fun and delicious way to start your day. They're light and fluffy, with a sweet potato flavor that pairs perfectly with maple syrup and butter.

Here are our top 2 tried and tested recipes!

GLAZED SWEET POTATO BUNDT CAKE

Glazed Sweet Potato Bundt Cake image

Makes 1 (10-inch) cake

Number Of Ingredients 23

Ingredients

Cake:
2 cups sugar
4 large eggs
½ cup vegetable oil
½ cup unsalted butter, melted
2 teaspoons vanilla extract
2 cups mashed cooked sweet potato
3 cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground nutmeg
¾ cup whole buttermilk
1 tablespoon aged rum (optional)
Glaze:
½ cup firmly packed light brown sugar
2 tablespoons water
2 tablespoons unsalted butter
1 tablespoon aged rum (optional)
1 tablespoon dark corn syrup
1 cup confectioners' sugar
Garnish: chopped pecans

Steps:

Preheat oven to 350°. Spray a 10-cup Bundt pan with baking spray with flour.
For cake: In the bowl of a stand mixer fitted with the whisk attachment, beat sugar and eggs at high speed until thick and pale, about 3 minutes. Reduce speed to low, and beat in oil, melted butter, and vanilla. Beat in sweet potato just until combined.
In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg. In a small bowl, whisk together buttermilk and rum if using. Gradually add flour mixture to sweet potato mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan.
Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
For glaze: In a small saucepan, bring brown sugar, 2 tablespoons water, butter, rum if using, and corn syrup to a boil over medium-high heat. Reduce heat to medium-low; cook for 1 minute. Remove from heat, and gradually whisk in confectioners' sugar until smooth. Let cool for 3 minutes. Drizzle onto cooled cake, and garnish with pecans, if desired. Store in an airtight container for up to 3 days.

BAKED SWEET POTATOES WITH TOPPINGS

Baked Sweet Potatoes with Toppings image

You don't have to wait until Thanksgiving to enjoy sweet potatoes-try them in a salad, as a side dish, or for dessert.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h5m

Number Of Ingredients 12

Ingredients

4 medium sweet potatoes (2 1/2 to 3 pounds)
Blue cheese
Pecans
Sour cream
Bacon
Chopped chives
Butter
Coarse salt and ground pepper
Black beans
Salsa
Monterey Jack
Chopped cilantro

Steps:

Preheat oven to 400 degrees. Pierce 4 medium sweet potatoes (2 1/2 to 3 pounds) several times with a fork; place on a rimmed baking sheet. Bake until tender, 45 to 60 minutes. With a paring knife, cut an X in the top of each potato, and spread open. Add desired topping, and serve immediately.
BASIC: Dot with softened butter, and season with coarse salt and ground pepper.
SOUTHWESTERN: Layer with black beans, salsa, shredded Monterey Jack, and chopped cilantro.
FRENCH: Crumble blue cheese over top, then sprinkle with chopped toasted pecans.
ALL-AMERICAN: Dollop with sour cream; sprinkle with crumbled bacon and chopped chives.

Tips:

Choose the right sweet potatoes: Look for firm, evenly-shaped sweet potatoes that are free of blemishes. Avoid any that are soft or have cracks.
Roast the sweet potatoes properly: To ensure the sweet potatoes are cooked evenly, pierce them with a fork several times before roasting. This will allow the steam to escape and prevent the potatoes from bursting.
Use a bundt pan with a removable bottom: This will make it much easier to remove the cake from the pan without breaking it.
Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
Toast the marshmallows just before serving: This will give them a slightly crispy exterior and gooey interior.

Conclusion:

This sweet potato bundt cake with toasted marshmallow topper is a delicious and festive dessert that is perfect for any occasion. The cake is moist and flavorful, with a slightly sweet and earthy taste. The toasted marshmallows add a touch of sweetness and crunch. This cake is sure to be a hit with everyone who tries it.