Sweet Potato Tea Cake With Meringue Recipes

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SWEET POTATO MERINGUE BAKE



Sweet Potato Meringue Bake image

This sweet potato meringue casserole is a slightly sweeter variation of the original, minus the extra sugar. It's simple enough to throw together even after the holidays. For more sauce, you can add extra water, butter, brown sugar or maple syrup to the filling before baking. Rum, brandy or lemon zest can be added to change up the flavor. -Kathy Kinomoto, Bothell, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 9 servings.

Number Of Ingredients 8

5 medium sweet potatoes, peeled and cut into 1/4-inch slices
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup water
3 tablespoons unsalted butter or ghee, melted
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/3 cup sugar

Steps:

  • Preheat oven to 375°. Place potatoes in a greased 8-in. square baking pan. Combine brown sugar, pecans, water and butter; pour over potatoes. Bake, uncovered, just until tender, 30-35 minutes., Meanwhile, for meringue, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread over hot potatoes. Bake until golden brown, 8-10 minutes longer.

Nutrition Facts : Calories 265 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 4g fiber), Protein 4g protein.

SPICED SWEET-POTATO CAKE WITH MERINGUE FROSTING



Spiced Sweet-Potato Cake with Meringue Frosting image

The marshmallow-topped mash that typically appears on the dinner table practically tastes like dessert, so why not go all the way? In this single-layer cake, sweet potatoes are gussied up with pumpkin pie spice, and a frosting of Italian meringue mimics the usual pillows, minus the cloying sweetness. Last but far from least, lightly toast the top with a wave of your kitchen torch or a quick blast in the broiler.

Provided by Greg Lofts

Categories     Cake Recipes

Time 2h10m

Yield Makes one 9-by-13-inch sheet cake

Number Of Ingredients 18

2 medium sweet potatoes (about 1 1/2 pounds total)
1 stick unsalted butter, softened, plus more for pan
1 1/2 cups unbleached all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt (we use Diamond Crystal)
1 tablespoon pumpkin-pie spice
1/2 teaspoon ground ginger
1 cup packed light-brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla paste or extract
2/3 cup buttermilk
3/4 cup granulated sugar
2 tablespoons light corn syrup
3 large egg whites, room temperature
Pinch of kosher salt (we use Diamond Crystal)
Pinch of cream of tartar

Steps:

  • For the Cake: Preheat oven to 375°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet. Roast until soft, about 1 hour, 15 minutes. Halve, scoop flesh from skins, and mash until smooth (you should have about 1 1/4 cups). Let cool, then refrigerate in an airtight container up to 3 days.
  • Lower oven temperature to 350°F. Brush a 9-by-13-inch cake pan or baking dish with butter. Line bottom and two long sides with parchment, leaving a slight overhang on sides; brush parchment with butter.
  • In a bowl, whisk together both flours, baking powder, baking soda, salt, and spices until aerated and thoroughly combined, 30 seconds. In a mixer, beat butter with brown sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla and potato mash to thoroughly combine (mixture will appear grainy). Reduce speed to low and beat in flour mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture. Transfer batter to prepared pan and spread evenly to edges with an offset spatula.
  • Bake until cake is set and springs back when lightly pressed in center, about 30 minutes. Let cool in pan 10 minutes. Flip out onto a wire rack, remove parchment, and let cool completely.
  • For the Frosting: In a small saucepan, bring granulated sugar, 1/4 cup water, and corn syrup to a boil, stirring until sugar has dissolved. Cook, undisturbed, until syrup registers 248°F on a candy thermometer. Meanwhile, in a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Add salt and cream of tartar, increase speed to medium, and beat until soft peaks form, 3 to 4 minutes. Reduce speed to medium-low and pour hot syrup down the side of the bowl in a slow, steady stream. Increase speed to high; beat until mixture cools slightly and reaches stiff, glossy peaks, about 3 minutes.
  • Transfer frosting to a piping bag fitted with a large, plain round tip (or transfer to a resealable freezer bag and snip off one corner). Starting at one corner of cake, pipe frosting lengthwise to form side-by-side rows. Wave a kitchen torch over frosting to brown in places (or place frosted cake under broiler for 1 to 2 minutes).

SWEET POTATO TEA CAKE WITH MERINGUE



Sweet Potato Tea Cake With Meringue image

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

3/4 pound/340 grams sweet potatoes (about 1 medium), peeled and cut into 2-inch pieces
Unsalted butter, for greasing pan
3 tablespoons orange juice
3/4 cup/180 milliliters vegetable oil
1/2 cup plus 2 tablespoons/125 grams granulated sugar
2/3 cup/125 grams packed brown sugar
1 1/4 teaspoon sea salt
3 large eggs
1 3/4 cups/225 grams all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Pinch of ground cloves
1 large egg white
3 tablespoons/30 grams granulated sugar
1/4 teaspoon vanilla extract

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.

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  • 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.
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