Sweet Potato Pie Cake
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 favorite type of root vegetable carb. I can’t 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! And this Sweet Potato Pie Cake is all that and so much more!
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Sweet Potato Pie Cake Inspiration
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?!


Sweet Potato Pie Cake Layers
How To Prep This Cake Early

How To Make Honey Marshmallow Fluff Filling

Fall-Inspired Baking
Now that I’ve got you thinking all things fall. Here are a few fun-inspired baking recipes that you should probably totally try:

Sweet Potato Pie Cake
- Total Time: 2 Hrs 25 Mins
- Yield: 10 Slices 1x
Description
Sweet potato pie cake is perfect for Thanksgiving dinner. Dairy-free sweet potato cake layers baked right on top of pie crust. Filled with homemade honey marshmallow fluff and covered with whipped dairy-free molasses buttercream frosting.
Ingredients
SWEET POTATO CAKE
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1 cup oil
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1 ½ cups brown sugar
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3 eggs, room temperature
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1 tablespoon vanilla extract
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1 cup sweet potato, mashed
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon cinnamon
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1 teaspoon nutmeg
1 package (2 x nine in.) dairy-free deep-dish pie shells *I used No Name but Pillsbury is also dairy-free
HONEY MARSHMALLOW FLUFF FILLING
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⅓ cup sugar
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⅓ cup honey
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1 egg white
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⅛ teaspoon cream of tartar
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1 teaspoon vanilla extract
⅓ cup water
MOLASSES BUTTERCREAM
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1 cup vegetable shortening
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6 cups icing sugar
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1 teaspoon fine sea salt
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¼ cup fancy molasses *I used Crosbys
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optional: Large and mini marshmallows
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optional: 1 drop of Chef Master in Sunset Orange
1 cup salted butter, room temperature *I used Becel plant-based salted brick
Instructions
SWEET POTATO CAKE
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Preheat the oven to 350 degrees and prepare three 6-inch round cake pans with non-stick baking spray.
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Remove pie shells from the package and with a sharp knife trace around the bottom edge of a 6-inch pan on each shell. Take the pie shell scrapes and roll them together for the third one.
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Place each pie shell in a prepared cake pan and bake according to package instructions.
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Let each pie crust cool in the cake pan while preparing the cake batter.
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In the bowl of a stand mixer whisk together the oil, eggs, sugar, and vanilla until fully combined.
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Add in the sweet potato and mix.
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Combine all the dry ingredients into the mixer and mix on low until fully incorporated. Be careful to not overmix the batter.
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Divide batter between three 6 inch cake pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.
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Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.
HONEY MARSHMALLOW FLUFF FILLING
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In a medium pot bring the water, sugar, and honey to a boil over medium-high heat and place the candy thermometer in.
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Prepare your stand mixer bowl and whisk attachment by quickly wiping it down with vinegar and a paper towel to get rid of any oil.
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In the bowl of a stand mixer place the egg white and cream of tartar in.
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When the sugar syrup mixture reaches 225°F start the mixer on low and increase to medium. Stop when soft peaks are achieved which should take approx. 3-4 minutes.
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Remove the sugar syrup mixture from the heat once it reaches 240°F and very carefully and slowly pour the syrup into the stand mixer on low.
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Once the syrup is in the mixer turn the speed up to medium-high and let whip for approx 6-8 minutes or until the mixture is thicky and glossy.
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Add in the vanilla extract and mix until combined.
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Allow to fully cool before filling the cake with marshmallow fluff and/or store at room temperature in an airtight container for up to 7 days.
MOLASSES BUTTERCREAM
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In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy. This should take approximately 10 minutes.
- Add in the molasses and mix on high for another 2 minutes.
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Add the icing sugar and salt and mix on low until combined.
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Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
CAKE ASSEMBLY
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Place one leveled layer of sweet potato cake on a cake board or plate making sure the pie pastry base is down. Top with approximately ½ cup of buttercream.
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Pipe a buttercream border along the edges and fill with half of the honey marshmallow fluff filling.
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Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
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Cover the cake with another layer of buttercream and smooth sides.
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Decorate as you please. I added a small drop of orange food color to the buttercream for the final coat and very roughly smoothed the sides of the cake leaving some texture and the top edge raw. I placed large marshmallows on the top with smaller marshmallows filling in the gaps. With a small kitchen torch, I toasted the marshmallows. Enjoy!
- Prep Time: 2 Hrs
- Cook Time: 25 Mins
- Category: Cakes
- Method: Baking
- Cuisine: American
Keywords: baking, cake, sweet potato pie cake, sweet potato pie cake recipe, dairy-free sweet potato pie cake