Comments on: Sweet Potato Cake with Marshmallow Frosting

By: Olivia

Olivia — Fri, 17 Oct 2025 16:38:08 +0000

In reply to Kay S Watson. Hi Kay! You can make it in a 9x13 instead for sure. Baking time is hard to say as every oven bakes differently but it should be close-ish to the time listed. Make sure to check on the cakes as they are baking! Love your story about your sweet potato journey! They are so delicious.

By: Kay S Watson

Kay S Watson — Sun, 12 Oct 2025 05:23:18 +0000

Hi! I know it’s 2025 and I’m not sure if you are still answering questions about this Sweet Potato Cake or not, but here goes: Can I make this cake in a 9 x13″ pan/dish instead of the 2 round pans? And if yes, what do you think baking time would be?

I want you to know that I did not start eating sweet potatoes until I was about 50 years old. It was quite by accident and was sweet potatoes with marshmallows on top, and I was hooked! I’m now 67 and can’t get enough of them. I especially like them cut in into pieces and baked in the air fryer, tender on the inside with a little crust on the outside, baked with apple pieces and carrots. (And it has to be the orange Sweet Potatoes not the purple potatoes. My husband likes those purple potatoes.)

Thank you for sharing this cake recipe, even if you don’t answer my question.

By: Olivia

Olivia — Fri, 19 Sep 2025 16:45:29 +0000

In reply to Doris. Hi Doris! Thanks so much for the lovely comment! I have made a brown sugar version but I always add butter to it for a buttercream. I'll have to try it straight up!

By: Doris

Doris — Fri, 19 Sep 2025 14:19:26 +0000

I totally loved your story of making the cake and marshmallow whip! I must tell you that you made my day with your cute and honest comments. I remember years ago, growing up, my mother made the fluffy egg whites but used brown sugar instead of white which gives it a wonderful caramel flavor. It’s the perfect topping for a chocolate cake. Try it sometime! I’m 82 years old, so I can confirm that the recipe has been a favorite for many years!

By: Olivia

Olivia — Mon, 30 Oct 2023 16:27:57 +0000

In reply to Stephanie. Hi Stephanie! I haven't tried that myself but if it's a similar consistency and canned then it should work fine.

By: Stephanie

Stephanie — Mon, 30 Oct 2023 16:19:57 +0000

Can I switch out the sweet potato for Ube? It’s a Japanese sweet potato.

By: Olivia

Olivia — Mon, 03 Apr 2023 18:50:09 +0000

In reply to Hyedi.

Hi Hyedi! I haven’t used real sweet potatoes so can’t say for sure. I would give it a try. The puree was fairly soft though, not like mashed sweet potatoes. You may want to try something like this? https://www.allrecipes.com/recipe/77010/silky-sweet-potato-puree/

By: Hyedi

Hyedi — Sun, 02 Apr 2023 17:25:47 +0000

In reply to Glenda.

Maybe add a drop of white food gel to keep it super white? Just an idea;)

By: Hyedi

Hyedi — Sun, 02 Apr 2023 17:23:59 +0000

In reply to Olivia.

Olivia, I’m using real sweet potatoes as well, regarding the dryness, would adding a tablespoon of vegetable oil to thr cooked and puréed sweet potatos help with keeping it moist?

By: Hyedi

Hyedi — Sun, 02 Apr 2023 17:11:42 +0000

Making your sweet potato cake for my family’s Easter dinner! I’m excited to make it. I’ll be back with a taste review.