Best 4 Sweet Potato Tea Cake With Meringue Recipes

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Indulge in a culinary delight with our Sweet Potato Tea Cake with Meringue! This unique and flavorful cake combines the natural sweetness of sweet potatoes with the comforting warmth of Earl Grey tea, creating a moist and delectable treat. Topped with a light and fluffy meringue, this cake offers a perfect balance of flavors and textures.

Our recipe includes detailed instructions for making the cake from scratch, ensuring that you achieve the perfect texture and taste. We also provide an alternative recipe for a gluten-free version, catering to those with dietary restrictions. Additionally, learn how to elevate your tea cake experience with our suggested variations, such as adding a layer of homemade lemon curd or incorporating chopped walnuts for a nutty crunch.

Whether you're a seasoned baker or just starting out, our Sweet Potato Tea Cake with Meringue is sure to impress. Its unique flavor combination and stunning presentation make it a perfect choice for special occasions or as a delightful afternoon tea treat. So gather your ingredients and let's embark on a culinary journey that will tantalize your taste buds!

Let's cook with our recipes!

SWEET POTATO MERINGUE PIE



Sweet Potato Meringue Pie image

Everything about this sweet potato pie is surprisingly light and creamy, from the soft custard filling to the swoopy toasted meringue. Piping that meringue dresses it up even more. Instead of focusing on making uniform shapes and sizes with the piping tips, give into spontaneity - use two tips with different shapes and use them to make different effects within a designated portion of the pie. The untopped pie can be made up to 1 day ahead, but it's best to make and apply the meringue within 2 hours of serving.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 15

Perfect Pie Crust, prepared for a custard pie and chilled
3 large eggs
1/2 cup/110 grams light brown sugar
1/2 cup/100 grams granulated sugar
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
2 cups/510 grams smoothly mashed sweet potatoes (from about 1 ½ to 2 large sweet potatoes, peeled and boiled)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup/120 milliliters heavy cream
Egg wash (1 large egg mixed with 1 tablespoon water)
3 large egg whites
¼ teaspoon cream of tartar
1 cup/200 grams granulated sugar

Steps:

  • On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
  • Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
  • Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
  • Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake crust until the outer edge is just starting to turn golden brown, 12 to 15 minutes. Remove the parchment and pie weights, and continue to bake until the base appears set, 2 to 4 minutes more. If the dough puffs up anywhere, you can puncture it with a fork. Cool the crust completely. Reduce the oven temperature to 375 degrees.
  • Make the filling: In a medium bowl, whisk the eggs, brown sugar, granulated sugar, vanilla and melted butter to combine.
  • Add the sweet potatoes, cinnamon, ginger and nutmeg and mix to combine. Whisk in the heavy cream until evenly incorporated. (If you have an immersion blender and want to get the texture even smoother, you can blend it now too.) Transfer the pie plate to the prepared baking sheet and pour the custard into the crust.
  • Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the crust is evenly golden brown and the custard appears set around the outer edge, about 35 minutes; the center of the pie may still be noticeably jiggly. Let cool completely at room temperature on a rack.
  • Make the meringue: Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and mix briefly just to combine. Stir the sugar and ⅓ cup/80 milliliters water together in a small pot. Place the pot over medium heat, and stir until it begins to simmer, then stop stirring. Use a pastry brush dipped in water to brush away any sugar crystals that have washed up on the sides of the pot.
  • Continue to cook the sugar mixture until it reaches 235 degrees on a thermometer, about 4 to 5 minutes; when it does, start whipping the egg whites on medium speed. (The goal is to get them lightly whipped and foamy by the time the sugar reaches 240 degrees.)
  • When the sugar reaches 240 degrees, remove the pot from the heat. With the mixer still running on medium speed, gently pour the sugar syrup down the side of the bowl in a slow, steady stream. Continue whipping until the meringue reaches medium peaks, 3 to 4 minutes more.
  • Prepare two disposable piping bags by cutting openings large enough to accommodate pastry tips: an open star tip and a French star tip. Divide the meringue between the two bags.
  • Starting with one of the bags, pipe shapes on top of the filling around the outside edge of the pie, varying the shapes in size and design. (Piping straight downward will form a basic star shape, or you can pipe in a spiral to create a sort-of rosette design.) The piped shapes should be random and can be layered on top of one another for the fullest look. Continue with both bags until the whole outer portion of the pie is covered, leaving a 3-inch circle of filling exposed in the center. (You'll most likely have extra meringue: See Note.) Alternatively, you can skip the piping, and scoop the meringue onto the pie, swirling it with the back of a spoon or offset spatula.
  • Use a kitchen torch to toast the meringue, if desired. Serve within 2 hours. Store leftovers in the refrigerator, tented with foil.

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.

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 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.

Tips:

  • Use sweet potatoes for an extra-moist and flavorful cake.
  • Don't overmix the batter; this will result in a tough cake. Just mix until the ingredients are combined.
  • For a smooth meringue, make sure the egg whites are at room temperature.
  • Beat the egg whites gradually, starting on low speed and increasing the speed as you go.
  • Once the meringue is stiff, add the sugar slowly, beat until it is glossy.
  • Bake the cake in until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.

Conclusion:

This Sweet Potato Tea Cake with Meringue is a delicious and easy-to-make dessert that is perfect for any occasion. The moist and flavorful cake is complemented by the light and fluffy meringue.

This cake is sure to be a hit with your friends and family. So next time you're looking for a special dessert, give this Sweet Potato Tea Cake with Meringue a try.

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