Name: Sweet Potato Tea Cake
Yield: Makes one 9x5" loaf
Ingredients: 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

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Photo by Emma Fishman, Food Styling by Sue Li

This recipe is one of the many standouts from Elizabeth Prueitt and Chad Robertson’s Tartine: A Classic Revisited. Instead of icing, this spiced loaf is blanketed in a fluffy vanilla meringue, which bakes up crisp on the outside and chewy on the inside. Puréed, boiled sweet potatoes give the cake its earthy sweetness and rich orange color, but we also tested the recipe with canned pumpkin purée, which can be used in a pinch. Be sure to let the cake fully cool so you get a beautiful, clean slice.

Recipe notes

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