Description

This Cinnamon Sweet Potato Chaos Cake is a moist and flavorful autumn dessert combining the natural sweetness of tender mashed sweet potatoes with warm spices like cinnamon, nutmeg, and ginger. Featuring crunchy nuts, melty chocolate chips, and mini marshmallows scattered on top, it’s a comforting treat perfect for seasonal gatherings or cozy evenings.

Ingredients

Scale

Sweet Potato Mixture

2 medium sweet potatoes (about 14 ounces), peeled and cubed
2 tablespoons unsalted butter
1/3 cup whole milk

Dry Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract

Add-Ins and Toppings

3/4 cup chopped pecans or walnuts
1/2 cup mini marshmallows
1/2 cup semi-sweet chocolate chips
2 tablespoons turbinado sugar, optional for sprinkling

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Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly coat a 9-inch round or square cake pan with nonstick spray and dust with flour to prevent sticking.
Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a medium saucepan filled with water. Boil until the potatoes are fork-tender, about 15 minutes. Drain thoroughly.
Mash Sweet Potatoes: Mash the drained sweet potatoes together with 2 tablespoons unsalted butter and 1/3 cup whole milk until completely smooth. Allow the mixture to cool slightly before using.
Mix Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger until evenly blended.
Cream Butter and Sugars: In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar using an electric mixer or whisk until pale and fluffy.
Add Eggs and Vanilla: Add 3 large eggs one at a time, mixing well after each addition. Then blend in 1 teaspoon vanilla extract until fully combined.
Combine Sweet Potato and Butter Mixtures: Add the cooled mashed sweet potato mixture to the butter and sugar mixture. Blend until smooth and homogenous.
Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients just until no streaks of flour remain. Be careful not to overmix.
Stir in Nuts and Chocolate Chips: Fold in 3/4 cup chopped pecans or walnuts and 1/2 cup semi-sweet chocolate chips evenly throughout the batter.
Pour and Add Toppings: Pour the batter into the prepared pan. Scatter 1/2 cup mini marshmallows evenly across the surface. If desired, sprinkle 2 tablespoons turbinado sugar on top for extra crunch and sweetness.
Bake the Cake: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 15 minutes, then carefully remove and transfer to a wire rack to cool completely before slicing and serving.

Notes

This cake is moist and packed full of sweet potato, warming spices, nuts, chocolate, and marshmallows, making it the perfect fall treat.
For a nut-free version, omit the nuts or substitute with seeds like pumpkin or sunflower seeds.
Ensure sweet potatoes are fully cooled before mixing to avoid melting the sugars in the batter prematurely.
Turbinado sugar topping is optional but adds a delightful crunchy texture and sparkle.
Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 4g
Cholesterol: 75mg