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Preheat oven to 425F.
Transfer the cake batter to your cake pan and crimp the edges. Line the base with parchment paper and top with pie weights (or beans, rice, or coffee beans…)
Bake for 10 minutes. Remove the weights and parchment paper and reduce the oven temperature to 375F. Return to oven and bake for 7 more minutes or until edges are lightly browned.
Reduce oven temperature to 350F.
While the dough is baking, fill a medium pot with water and plenty of salt.
Peel the sweet potatoes and cut them into 1 to 2 inch pieces.
Place the sweet potatoes in the pot and bring the water to a boil. Simmer until the potatoes are tender, about 15 minutes. Drain well.
In a large bowl, beat sweet potatoes, butter, brown sugar, molasses, cinnamon, allspice, nutmeg, vanilla extract, and salt. Beat until nice and smooth.
Beat the eggs, one at a time.
A.D.
Transfer the filling to the pie crust and smooth the top. Bake for 45 minutes or until center of cake has set.
If refrigerated: Cool cake, cover with plastic wrap, and refrigerate for up to 3 days. When ready to serve, remove from refrigerator, let warm on counter for 30 minutes before topping with marshmallows and roasting for 1 to 2 minutes or until marshmallows are golden brown.
If serving: Cool cake slightly, top with marshmallows, and roast for 1 to 2 minutes or until marshmallows are golden brown.
Nutrition
Calories: 323 kcal | Carbohydrates: 46 g | Protein: 3g | Fat: 14g | Saturated fat: 7g | Cholesterol: 51 mg | Sodium: 236 mg | Potassium: 237 mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3949 IU | Vitamin C: 1 mg | Calcium: 52 mg | Iron: 1 mg
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