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.
Excerpted from Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites © 2019 by Elizabeth Prueitt. Reproduced by permission of Chronicle Books.
Recipe information
Yield
Makes one 9x5" loaf
Ingredients
1⅓
2
1½
1
½
¼
1
¾
1
2
3
3
1
Preparation
Step 1
Place rack in lower third of oven; preheat to 325°. Lightly butter sides and bottom of a 9x5" loaf pan. Line 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 sides of 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 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 cake cool in pan on a wire rack 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.
Step 8
Do Ahead: Cake can be made 4 days ahead. Tightly wrap and store at room temperature, or chill up to 1 week.
Leave a Review
Reviews (53)
Back to TopThis was really good! I followed exactly (added a little more clove as is my taste) but otherwise this was moist and delicious and looks very unique.
Anonymous
Kansas City
12/20/2019
Cut half the sugar and still tastes too sweet. Sweet potatoes are already sweet folks that's why we call them sweet potatoes
Anonymous
NYC
12/23/2019
Just finished making this and I can tell it'll be another staple recipe! It took quite a while to bake as my loaf pan was quite full, but it wasn't dry at all and the inside was perfectly baked. Like the other reviewer, I might reduce the sugar in the cake a bit since the marshmallow/meringue top adds sweetness. Would highly recommend giving it a try!
Anonymous
Canada
1/4/2020
Question before I start: can I sub in almond flour, or second choice, GF all-purpose? I can tell just by the amount, that is way too much sugar.
Terrace, BC Canada
1/6/2020
praise be! weights!!!
Anonymous
1/6/2020
Better than pumpkin bread! Scale down the sugar a bit if you plan on making this, the sweet potatoes are already sweet.
Anonymous
Toronto, ON
1/7/2020
It's still in the oven so I don't know if I'll like it. I was so surprised at how much meringue there is. The instructions for dragging a knife through the cake and meringue weren't specific enough for me. Was I supposed to go deep into the batter to get meringue into the cake? The loaf pan was so full (and I cut back on sugar!) that it really didn't work.
Anonymous
1/7/2020