Sweet Potato Casserole Cake

Sweet Potato Casserole Cake Cake: 2 cups cooked sweet potatoes 1 large that's a little less than a lb (about .9 lb) 1 1/2 cups whole milk 2 eggs room temperature 2 tsp vanilla 1/2 cup unsalted butter melted 3 cups flour 1/2 tsp nutmeg 1/4 tsp salt 3/4 cup white granulated sugar 4 tsp baking powder Sauce: 1/2 cup salted butter 1/4 cup maple syrup 1/2 cup white granulated sugar 1/4 cup brown sugar 1 1/2 cups chopped pecans Topping: 10.5 oz bag mini marshmallows Preheat oven to 350 and grease a 9x13 baking dish. (I baked my sweet potato the day before to save time.) In a large bowl, add cooked sweet potato and mash it. Add eggs, sugar, vanilla and melted butter, beat until combined. Add milk and beat until all incorporated. Add nutmeg and salt and sift in flour and baking powder, beat on low until just incorporated. Pour batter into prepared baking dish and spread it evenly. Try to get it as even as possible so it bakes evenly. Bake for 35-40 minutes. Take out and let it rest for 10 minutes. Prepare the butter sauce. In a sauce pot, melt butter and add both sugars and maple syrup. Cook over medium heat for 5-7 minutes, stirring slowly. Add chopped pecans, mix and cook for another minute. Poke small holes on top of the cake and evenly pour the sauce over the cake. Spread it over the entire cake. Spread marshmallows over the top evenly and put it back in the oven for about 3 minutes. Then turn on the broiler and let marshmallows toast for a few seconds. Watch it closely or they will burn. You can serve the cake right away or when it cools to room temperature.