Give an old recipe a makeover with the perfect amount of flavor.

Sweet Potato Cake with Marshmallow Buttercream

Sweet Potato Cake with Marshmallow Buttercream. (Stacey Little / Southern Bite)

Click here for the original recipe.

Prep time: 30 minutes

Cook time: 50 minutes

Serves: 12

Ingredients

• 2 1/2 cups self-rising flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated raw sweet potatoes (1 to 2 medium sweet potatoes)
• 1 1/2 cups chopped pecans

Buttercream Frosting

• 1 cup unsalted butter, room temperature
• 2 (7-ounce) containers marshmallow cream
• 2 cups powdered sugar
• 1 pinch salt

Instructions

• Preheat the oven to 350 degrees and lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.
• In a large bowl, whisk together the flour, baking soda and cinnamon. Set aside.
• Use an electric mixer to beat together the sugar and oil until well combined.
• Add the eggs, one at a time, beating well after each addition.
• Add the flour mixture, all at once, and mix on low speed until well combined.
• Scrape down the sides of the bowl and mix again to ensure everything is combined.
• Fold in the sweet potatoes and pecans, reserving a few pecans to sprinkle on the top at the end.
• Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Cool completely.

For the frosting:

• Use an electric mixer to beat the butter until smooth.
• Add the marshmallow cream and mix until combined.
• Add the powdered sugar and a pinch of salt and mix until combined.
• Spread the buttercream on the cooled cake. Store the cake in the refrigerator.

 This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”