Sweet Potato Pound Cake With Marshmallow Crumble Recipe
Prep Time:
30 minutes
Cook Time:
80 minutes
Servings:
12 Servings
Ingredients
  • ½ cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • ½ cup sweet potato puree, from 2 small sweet potatoes
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour, sifted
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 cup sour cream or Greek yogurt, room temperature
  • ½ cup flour
  • ½ cup brown sugar
  • 4 tablespoons cold butter, cubed
  • ½ cup chopped pecans
  • 1 cup marshmallows
Directions
  1. Preheat the oven to 350 F.
  2. Grease and flour a tube pan or a Bundt pan.
  3. Cream the butter and sugar until light and fluffy, for about 5 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix the sweet potato puree with the vanilla and almond extracts.
  6. Combine the flour, salt, cinnamon, nutmeg, and baking soda.
  7. Alternate adding the flour mixture and the sour cream to the butter mixture, beginning and ending with flour. Fold in the sweet potato mixture until just combined.
  8. Pour the batter into the prepared pan. Bake for 80 minutes, until a tester comes out clean.
  9. Cool the cake for 15 minutes in the pan.
  10. Combine the flour, brown sugar, and butter until crumbly in a bowl. Mix in the pecans, and top the cake with crumble and marshmallows.
  11. Broil on low heat for 2-3 minutes, watching carefully, until the marshmallows are golden.
  12. Cool completely, slice and serve, topping with tangy yogurt or whipped cream, if desired.