# Ingredient List:
→ Sweet Potato Base
01 - 2 medium sweet potatoes, peeled and cubed (approximately 14 oz total)
02 - 2 tablespoons unsalted butter
03 - 1/3 cup whole milk
→ Cake Batter
04 - 2 1/4 cups all-purpose flour
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon fine sea salt
08 - 2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
11 - 1/2 cup unsalted butter, softened
12 - 1 cup granulated sugar
13 - 1/2 cup light brown sugar, packed
14 - 3 large eggs
15 - 1 teaspoon vanilla extract
→ Mix-Ins & Toppings
16 - 3/4 cup chopped pecans or walnuts
17 - 1/2 cup mini marshmallows
18 - 1/2 cup semi-sweet chocolate chips
19 - 2 tablespoons turbinado sugar (optional, for sprinkling)
# Steps:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan, ensuring complete coverage to prevent sticking.
02 - Boil sweet potato cubes in a saucepan until they are fork-tender, about 15 minutes. Drain, then mash with 2 tablespoons unsalted butter and 1/3 cup whole milk until smooth. Allow to cool slightly.
03 - Whisk together all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground nutmeg, and ground ginger in a bowl.
04 - In a large mixing bowl, beat softened butter with granulated sugar and light brown sugar using an electric mixer or whisk until the mixture is light and fluffy.
05 - Add eggs one at a time, mixing thoroughly after each addition, then blend in vanilla extract.
06 - Fold the prepared mashed sweet potato mixture into the wet ingredients until evenly distributed.
07 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined and no streaks of flour remain.
08 - Gently fold in chopped nuts and semi-sweet chocolate chips, distributing them uniformly throughout the batter.
09 - Pour the batter into the prepared pan, leveling the surface. Evenly distribute mini marshmallows on top and sprinkle with turbinado sugar if desired.
10 - Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center emerges clean.
11 - Cool in the pan for 15 minutes, then transfer to a wire rack and allow to cool completely before slicing.
