Sweet Potato Tea Cake

The sweet potato is a sweet tasting orange vegetable. The sweet potato is a root plant that is related to regular potatoes. Sweet potatoes grow best with an average temperature of 75 degrees fahrenheit. The plant can’t live through frost and is very sensitive to drought. Usually sweet potatoes are baked and covered with marshmallows. In this recipe, the potatoes will be boiled and then baked. 

Ingredients

Makes one 9x5" loaf

Unsalted butter (for pan)

1⅓ cups plus 1 Tbsp. (185 g) all-purpose flour

2 tsp. ground cinnamon

1½ tsp. baking powder

1 tsp. ground nutmeg

½ tsp. baking soda

¼ tsp. ground cloves

1 cup (255 g) boiled and puréed sweet potatoes (from about 2 medium potatoes)

¾ cup (180ml) neutral oil

1 tsp. kosher salt

2 cups (400 g) sugar, divided

3 large eggs

3 large egg whites

1 tsp. vanilla extract

Equipment

9x5” loaf pan

Parchment paper

Electric/Stand Mixer

Rubber spatula

Medium Bowl

Medium Saucepan

Knife

Spoon

Preparation

Step 1

Place rack in lower third of oven; preheat to 325°. Lightly butter sides and bottom of a 9x5" loaf pan. Line the pan lengthwise with parchment paper, leaving about a 2" overhang.

Step 2

Whisk flour, cinnamon, baking powder, nutmeg, baking soda, and cloves in a medium bowl to combine.

Step 3

Using an electric mixer on medium-high speed or a stand mixer fitted with the whisk attachment, beat sweet potato purée, oil, salt, and 1⅓ cups (266 g) sugar in a large bowl until well combined. Add eggs one at a time, beating well after each addition before adding the next. Scrape down the sides of the bowl with a rubber spatula. Add dry ingredients and beat until incorporated. Scrape down sides of bowl, then reduce speed to medium and continue to beat until smooth, 5–10 seconds (batter should be the consistency of a thick purée). Transfer batter to prepared pan; smooth surface with an offset spatula.

Step 4

Pour water to a depth of about 2" into a medium saucepan, heat over medium, and bring water to a simmer. Whisk egg whites and remaining ⅔ cup (134 g) sugar in a medium bowl (or use the stand mixer bowl) set over simmering water (do not let the bowl touch water). Continue to whisk until whites are hot to the touch (an instant-read thermometer should register 120°), about 5 minutes.

Step 5

Carefully remove bowl from pan and immediately beat on high speed (or return bowl to stand mixer and beat with the whisk attachment) until mixture is very thick and holds stiff peaks when you lift out the beaters, 5–7 minutes. Add vanilla and beat to combine.

Step 6

Spoon meringue over batter. Drag a knife through meringue and batter to create a marbled pattern. Don’t thin out the meringue too much, though; it bakes best when left in thicker patches.

Step 7

Bake cake until a paring knife inserted into the center comes out clean, 90–100 minutes. Let the cake cool in a pan on a wire rack for 20 minutes. Run a sharp knife around short sides of pan, lift out cake using parchment overhang, and let cool completely. Serve cake at room temperature.

Robertson, Elizabeth Prueitt and Chad. “Sweet Potato Tea Cake.” Bon Appétit, Bon Appétit, 18 Dec. 2019, https://www.bonappetit.com/recipe/sweet-potato-tea-cake