I’ve never met a potato I didn’t like. Baked, mashed, chips, vodka. The possibilities are endless but what I really really really love me is a sweet potato. Straight up raw, peeled, and diced. It could possibly be my favourite type of root vegetable carb. And can I even start in on how dang good it is mashed, sprinkled with a healthy dose of mini marshmallows, sea salt, and baked until ooey-gooey sweet and salty perfection!
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Sweet potato casserole was always a staple growing up for Thanksgiving dinner. I’ll pass on the stuffing but you better believe me that I’ll be taking a double portion of this casserole. And that’s typically what my Thanksgiving plate looks like.
A little bit of turkey, maybe some green beans, and about 3/4’s of the plate with that mashed sweet potato yumminess. And then I’ll save my “seconds plate” for pie. A slice of pumpkin AND a slice of apple. Because why have 1 piece when you can have 2. Right?!
I wanted to create Thanksgiving dinner but in cake form and I kinda think I knocked it outta the park with this Sweet Potato Pie cake. It’s made up of dairy-free sweet potato cake layers baked right on top of a flaky pie crust. Sweet homemade honey marshmallow fluff filled each layer and the whole cake was covered in a smooth dairy-free molasses buttercream.
Don’t get overwhelmed with all the different elements of this cake. They aren’t tricky and you can totally break them up over a few days. First, bake the pie crust cake layers one day. Double plastic wrap them and pop them into the freezer until you’re ready to decorate. I regularly bake my cake layers early and freeze them. Here’s a quick tip: take them out the night before you want to put the cake together and let them thaw overnight in the fridge.
Second, make the honey marshmallow fluff on another day because it can be easily stored at room temperature for up to 7 days with no problem. And maybe the molasses buttercream the day before because you can keep it out overnight at room temperature so it’s ready to be used.
I will leave you with a quick little note about the marshmallow fluff. You could easily use storebought fluff but homemade is legitimately 1000x yummier. And it will shock you how easy it is to make. Get a candy thermometer to make life even easier (this one
is only a few bucks on Amazon) and start bringing the water, sugar, and honey to a boil.
Allow it to boil until the thermometer reads 225°F. Once you hit this temperature you’ll start whipping the egg whites so that by the time the mixture reaches 240°F the whites should be fluffy with soft peaks. That’s literally the trickiest part right there. See…I told you it was easy! Now start tackling these different cake elements and have yourself a phenomenal Sweet Potato Pie cake.