-
1
Heat the oven to 350 degrees F and arrange a rack in the middle.
-
2
Coat 2 (8-inch) cake pans with butter; set aside.
-
3
Place all of the remaining ingredients in a large bowl and mix, using clean hands, until combined (dont squeeze or overwork).
-
4
Divide the mixture evenly between the pans, spreading it to the edges and smoothing out the top.
-
5
Bake until cooked through and the cakes begin to pull away from the edges of the pans, about 25 minutes.
-
6
Remove from the oven (but leave the oven on) and let cool for about 10 minutes.
-
7
Using a paper towel, blot away any excess fat from the cake layers surface; set aside.
-
8
(While the turkey cakes are cooking, make the sweet potatoes.)
-
9
Place a steamer basket in a large saucepan with a tightfitting lid.
-
10
Add enough water to reach just below the basket; bring to a boil over high heat, then reduce the heat to low and gently simmer.
-
11
Meanwhile, peel the sweet potatoes and cut them into 1-inch cubes.
-
12
Once the water is simmering, place the cubes in the steamer basket, cover, and steam until the potatoes just give when pierced with a fork, about 20 to 25 minutes.
-
13
Transfer the steamer basket with the potatoes to a plate; set aside.
-
14
Discard the water in the saucepan.
-
15
Place the milk and butter in the saucepan and heat over low heat until the butter has melted.
-
16
Turn off the heat, add the reserved sweet potatoes and the brown sugar, measured salt, and mace or nutmeg, and mash with a potato masher until smooth.
-
17
Taste and season with salt and pepper as desired; keep warm.
-
18
Arrange a rack in the lower third of the oven.
-
19
Run a knife around the edge of the turkey cakes.
-
20
Unmold one of the turkey layers and place it bottom-side up on an overturned 8-inch cake pan or in an ovenproof serving dish.
-
21
With a long knife or offset spatula, evenly spread 1 1/4 cups of the mashed potatoes over the top of the cake, leaving a 1/2 -inch border (keep the remaining potatoes warm).
-
22
Using the back of a clean spoon, spread the cranberry sauce evenly over the mashed potatoes.
-
23
Using your hands, gently pack the stuffing in an even layer over the cranberry sauce, using one hand to keep any stuffing from falling off the side.
-
24
Press gently on the stuffing to make sure it adheres to the mashed potatoes and cranberry sauce.
-
25
Evenly spread another 1 1/4 cups of the mashed potatoes over the stuffing (keep the remaining potatoes warm).
-
26
Unmold the second turkey layer and place it bottom-side up on top of the mashed potatoes.
-
27
Transfer the cake pan or serving dish with the partially assembled cake to a baking sheet and bake until heated through, about 30 to 40 minutes (an instant-read thermometer should register 165 degrees F).
-
28
Remove from the oven and set aside.
-
29
Heat the oven to broil.
-
30
With a long knife or offset spatula, evenly coat the outside (but not top) of the entire cake with the remaining mashed potatoes (you may have a little left over).
-
31
With a clean long knife or offset spatula, evenly spread all of the sweet potatoes on top of the cake.
-
32
Arrange the marshmallows across the top and gently press them into the sweet potatoes.
-
33
Return the baking sheet with the assembled cake to the oven and broil until the marshmallows are golden, about 1 to 2 minutes (watch closely so the marshmallows dont burn).
-
34
Using two flat spatulas, carefully transfer the cake to a serving dish.
-
35
Serve immediately with gravy, if desired.
