SWEET POTATO TEA CAKE WITH MERINGUE
This beautiful tea cake from the San Francisco chef Elisabeth Prueitt has all the fall flavors of pumpkin spice channeled into a moist, spicy loaf with a base of sweet potato purée. It also has a delicious unusual addition: meringue, baked right into the top of the cake. Ms. Prueitt's head of pastry at Tartine Manufactory, Michelle Lee, came up with the idea of swirling it over the top of the cake before baking. Use a spoon or toothpick to reach down into the cake batter and pull it up, creating beautiful peaks of batter-streaked meringue that bake up golden brown and crisp on the edges.
Provided by Tejal Rao
Categories cakes, dessert
Time 2h15m
Yield 1 9-inch loaf
Number Of Ingredients 17
Steps:
- Prepare the cake: Bring a large pot of water to a boil. Boil sweet potatoes until just tender, 15 to 20 minutes, then drain.
- Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form. Scrape meringue into a bowl and set aside; rinse off the whisk attachment and bowl and return to stand mixer.
- Heat oven to 325 degrees and butter a 9-by-5-inch (23-by-12-centimeter) loaf pan.
- Transfer sweet potatoes to stand mixer bowl. Add orange juice and whisk until smooth, scraping down sides of the bowl to make sure there are no lumps. Add oil, granulated sugar, brown sugar and salt and mix until well combined. Add eggs one at a time, mixing well after each addition; use a rubber spatula to scrape down the sides of the bowl.
- In a separate bowl, use a fork to mix together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Add to egg mixture in stand mixer and combine on low speed just until smooth. Transfer batter to the prepared loaf pan.
- Use a spoon to top the batter with the meringue, gently swirling it into the batter and pulling it back out a few times to create streaked peaks. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Let cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
SWEET POTATO CAKE
Provided by Food Network
Categories dessert
Time 3h
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
- In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
- Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
- For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
- Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.
SWEET POTATO CAKE
Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.-Kathy Theriot, St. Martinville, Louisiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 337 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 384mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO CHEESECAKE
Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.
Provided by MARBALET
Categories Desserts Cakes Holiday Cake Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C ).
- Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
- Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
- Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
- Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
- Turn off the oven. Let cake stand 1 hour in oven with door ajar.
- Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 57.6 g, Cholesterol 144.8 mg, Fat 40.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 21.4 g, Sodium 343.3 mg, Sugar 38.6 g
SWEET POTATO TEA CAKE
Categories Potato
Number Of Ingredients 14
Steps:
- 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.
- 2. Whisk flour, cinnamon, baking powder, nutmeg, baking soda, and cloves in a medium bowl to combine.
- 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.
- 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.
- 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.
- 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.
- 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.
DOWN SOUTH SWEET TEA CAKE
I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners' sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.
Nutrition Facts : Calories 511 calories, Fat 29g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 357mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO SHEET CAKE
Developed this recipe when we had too many leftover baked sweet potatoes.
Provided by Juli Carvi
Categories Desserts Cakes Sheet Cake Recipes
Time 1h15m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and lightly flour 2 sheet cake pans.
- Mix flour, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.
- Beat sugar and sweet potatoes in a bowl using an electric mixer until smooth and creamy. Add eggs, oil, and orange juice; beat until well combined.
- Pour flour mixture into potato mixture and beat for 4 minutes, scraping down the sides of the bowl twice. Pour batter into prepared sheet cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes.
Nutrition Facts : Calories 593.1 calories, Carbohydrate 96.8 g, Cholesterol 62 mg, Fat 20.5 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 3.5 g, Sodium 627.1 mg, Sugar 56.3 g
SWEET POTATO CAKE RECIPE BY TASTY
Here's what you need: sweet potato, granulated sugar, water, vegetable oil, large eggs, all purpose flour, baking soda, salt, nutmeg, baking powder, pecan, allspice, cinnamon
Provided by Kaira Nobles
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and grease a 9x5 (22x12) loaf pan or bundt cake pan.
- In a large mixing bowl, mash sweet potatoes in 2 tbsp of liquid from the sweet potato boil.
- Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well.
- Add in flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well and fold in pecans if using.
- Pour batter into pans and bake 30-45 minutes (or 60-70 minutes for larger pans), until toothpick comes out clean.
- Cool cake and serve alongside tea or coffee.
- Enjoy!
Nutrition Facts : Calories 219 calories, Carbohydrate 32 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, Sugar 16 grams
More about "sweet potato tea cake recipes"
SWEET POTATO TEA CAKE RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (53)Estimated Reading Time 8 minsServings 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.
- Whisk flour, cinnamon, baking powder, nutmeg, baking soda, and cloves in a medium bowl to combine.
- 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.
- 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.
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3/5 (92)Servings 8Cuisine BakingEstimated Reading Time 6 mins
- This recipe is easily mixed with a stand mixer fitted with a whisk attachment, or by hand with a whisk. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl and set aside.
- In another mixing bowl, beat together the sweet potato purée, sugar, oil, and salt on medium speed or by hand until well mixed. Add the eggs one at a time, beating well after each addition until incorporated before adding the next egg. Scrape down the sides of the bowl with a rubber spatula. On low speed, add the flour mixture and beat until combined.
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