Sweet Potato Loaf Cake
- 1 pound (about 1 large), peeled and cut into 1-2 inch pieces
- 3 tablespoons apple cider
- ¾ cup canola oil
- ½ cup plus 2 tablespoons sugar
- ⅔ cup/125 grams packed brown sugar
- 1 ¼ teaspoon sea salt
- 3 eggs
- 1 ¾ cups flour
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- Pinch of ground cloves
- 1 egg white
- 3 tablespoons sugar
- ¼ teaspoon vanilla extract
- Bring a large pot of water to a boil. Boil sweet potatoes until tender, 15 to 20 minutes, then drain.
- While the sweet potatoes are boiling, make the meringue.
- Using the whisk attachment, whip the 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 loaf pan.
- Transfer sweet potatoes to stand mixer bowl. Add apple cider (you can use orange juice if you don’t have apple cider) 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 combined well. 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 soft peaks. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 25 minutes. Let cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.