Elizabeth Prueitt and Chad Robertson’s Sweet Potato Tea Cake Recipe

Daniel
Dec 5, 2025
3 min read

Updated: Dec 6, 2025

I had planned to share this loaf on Thanksgiving, but life had other plans. Work sent me to Mumbai, and by the time I got back, I was completely down with a cold. So instead of baking with everyone else that week, I spent my days resting, coughing, and thinking about this recipe.

Just outta the oven...

When I finally felt better, I went straight into the kitchen. Maybe that’s what I love about baking, it’s patient. It waits for you to come back.

This recipe comes from Tartine: A Classic Revisited by Elizabeth Prueitt and Chad Robertson. Their version is effortlessly elegant; rich yet balanced, rustic yet refined. I adapted it slightly, using honey sweet potatoes (I think they’re from Taiwan?) instead of the usual orange ones.

The meringue gives that rustic look...

But honestly, any kind will work, such as Japanese purple, local yellow, or whatever you can find. The flavor of sweet potato always brings this natural sweetness and softness that feels like comfort food in cake form.

These are the honey-sweet potatoes that I used...

If you’ve never baked with sweet potatoes before, this is a great way to start. It’s a simple loaf, nothing intimidating. The meringue swirl gives it a beautiful contrast, light, golden, and a little messy in the best way.

This is one of those recipes that quietly teaches you that good baking doesn’t need perfection. Just a bit of time, a warm oven, and the will to try again after a long week.

Ingredients:

Inspired by Elizabeth Prueitt and Chad Robertson

(Make one 4.5 inch X 8.5 inch loaf)

Cake:
Sweet Potatoes, About 180g
Unbleached All Purpose Flour, 130g
Cookie Spice Blend Homemade, 1 TSP
Baking Powder, 1 TSP
Baking Soda, 1/3 TSP
Rapeseed / Sunflower / Canola / Peanut Oil, 130g + More For Greasing
Sea Salt, 1 TSP
Granulated Sugar, 185g
Eggs, 2
Spice Rum, 2 TBSP Or Pure Vanilla Paste, 1 TSP
Meringue:
Egg Whites, 2
Granulated Sugar, 95g
Pure Vanilla Paste, 1 TSP

Equipment:

Oven
Double Boiler
4.5" X 8.5" Loaf Pan
Steamer
Stand / Hand Mixer

Directions:

Please visit my "Cookie Spice Blend" page for the recipe.
Preheat and Prepare the Pan
Preheat your oven to 160°C (320°F).
Position the oven rack on the second-lowest level — this cake rises high, and the meringue will crack rustically and beautifully on top.
Grease a loaf pan lightly with oil and line it with parchment paper.
Cook and Mash the Sweet Potatoes
You can steam or roast the sweet potatoes — either works.
If roasting, leave the skins on and bake until very soft.
If steaming, peel them first and cook until fork tender.
Mash until smooth and measure out 180g.
Make the Cake Batter
In one bowl, mix flour, cookie spice, baking powder, and baking soda.
In another bowl, beat the mashed sweet potatoes with oil until smooth.
Add salt, sugar, and eggs one by one, mixing until creamy.
Gradually add the dry mixture in thirds, mixing just until combined.
Stir in the rum or vanilla — your batter should look smooth and thick.
Pour it into the prepared loaf pan.
Make the Meringue
Place egg whites in a heatproof bowl over a pot of gently simmering water.
Whisk until soft peaks form. Remove from the heat.
Add sugar and vanilla, and continue whisking until glossy and stiff.
Pour this meringue over the cake batter.
Use a chopstick or skewer to swirl it gently — don’t overdo it; the rustic cracks are part of the charm.
Bake and Cool
Bake at for 80 to 95 minutes, or until a skewer comes out clean.
The meringue should be lightly golden and beautifully cracked.
Cool the loaf completely before unmolding.
Serve at room temperature or chilled — both are wonderful.