Sweet Potato Pecan Heart Cake with Marshmallow Icing
Prep Time 20 mins
Servings 1 Cake

Sweet Potato Pecan Heart Cake with Marshmallow Icing

The perfect treat for you and your loved ones on Valentines Day!

Fit And Healthy

Nutrition Info Per Serving

Ingredients

(cake)

3 large eggs; room temperature 

1/3 cup pecan* oil

1/3 cup soft butter

1/2 cup pureed sweet potatoes (from a 15 oz can Bruce’s Yam Cut Sweet Potatoes)

3/4 cup water

1 (15.25 oz)  box Yellow Cake Mix

1 teaspoon cinnamon (optional)

 

(icing)

1 (16 oz) tub vanilla frosting

1/2 cup marshmallow cream

2 tablespoons soft butter

2 teaspoons syrup from sweet potato can

Steps to Prepare

  1. Heat oven to 350 degrees F.
  2. In the bowl of an electric mixer, beat together the eggs, pecan oil, butter and sweet potatoes. Add the water, cake mix; and cinnamon; stir until mixed.
  3. Transfer to the prepared cake pans and bake for 30 minutes until a toothpick tests clean. Invert onto a wire rack and completely cool before assembling and frosting. 
  4. To make the icing, place the tub of frosting into a bowl along with marshmallow cream, butter and sweet potato syrup; whip until well combined. 

 

Decorate with your choice of candy decorations.

 

*Pecan oil can be found at most supermarkets.

If unavailable in your area, walnut, avocado, grape seed or olive oil can be used in it’s place.

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