Sweet Potatoes

Recipe List:
African Sweet Potato and Peanut Soup (gf, vegan)
African Sweet Potato Stew (gf, vegan)
Bourbon Mashed Sweet Potatoes (gf, vegetarian)
Creamy Polenta Bowl with Roasted Root Vegetables (gf, vegetarian)
Japanese Sweet Potato Soup with Rosemary and Thyme (gf, vegetarian)
Pureed Sweet Potato Soup (gf)
Sweet Potato Biscuits (vegetarian)
Sweet Potato and Black Bean Chili (gf)
Sweet Potato Collard Greens Burritos (gf, vegetarian)
Sweet Potato Pancakes (vegetarian)
Sweet Potato Tea Cake (vegetarian)
Sweet Potato Tipsy (gf, vegetarian)
Sweet Potato Veggie Meatballs (gf, vegetarian)
Sweet Potato Waffles (vegetarian)
Vegetarian Black Bean Sweet Potato Enchiladas (gf, vegetarian)


Sweet Potato Biscuits

These biscuits appeared in the November-December 2011 issue of Edible Louisville & The Bluegrass Region. Author, Tomese Buthod.

Prepare the sweet potato purée a day or so in advance.
1 or 2 sweet potatoes (about 8 ounces) to make 3/4 cup purée
1 3/4 cups all-purpose flour, plus more for kneading and rolling out
2 tablespoon brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoon unsalted butter, very cold, cut into pieces, plus more for greasing pan and brushing on biscuits
1/3 cup buttermilk
1 tablespoon finely grated orange rind (optional)

1. Peel the sweet potato and cut into chunks. In a large saucepan, cover the potatoes with water; bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain very well. Purée the chunks in a food processor or blender. Measure out 3/4 cup for biscuit recipe and chill thoroughly. Any leftover purée can be frozen for a later use.

2. Preheat oven to 425°F., with rack in bottom third of the oven. Butter a baking sheet. Using a food processor, mix together the dry ingredients. Add the butter and pulse in quickly, until the mixture looks like coarse corn meal. Separately, stir together the sweet potato, buttermilk and orange rind if using. Add buttermilk to dry ingredients, and then quickly pulse that mixture into the flour mixture. Do not over mix.

3. Turn the dough out onto a lightly floured surface, and knead gently until dough holds together. It will be slightly lumpy. You are only going to knead it about 5 times to get it to hold together; again, do not overwork it and add only the tiniest bit of flour-the dough will be sticky.

4. Pat the dough into a rectangle, about 1/2 inch thick. Use a biscuit cutter to cut the dough into 2-inch biscuits. Gather scraps and re-pat. Alternatively, you can use a sharp knife to cut the dough into small squares and then you won’t have to fool with scraps. If you want bigger biscuits, roll the dough thicker. The larger the biscuits, the thicker you should roll the dough.

5. Place the cut biscuits on the buttered sheet, and brush with a little melted butter. Bake about 20 to 25 minutes, until golden brown. Serve as quickly as you can! Makes about 18 2-inch biscuits.

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Sweet Potato Collard Green Burritos

Serves: serves 4
1 medium sweet potato, cubed
1 teaspoon extra-virgin olive oil
½ teaspoon chili powder
2 cups cooked brown rice, lightly salted
1½ cups cooked black beans, drained, rinsed, lightly salted
6 to 8 large collard green leaves
Sea salt & freshly ground black pepper
corn salsa:
kernels from 2 ears of corn (about 1½ cups)
2 small tomatoes, diced
⅓ cup red onion, diced
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon extra-virgin olive oil
sea salt
chipotle yogurt: (vegan version: use the sauce from this recipe)
½ cup plain Greek yogurt
2 teaspoons chipotle paste or 1 canned chipotle pepper, blended
1 teaspoon lime juice
1 teaspoon extra-virgin olive oil
sea salt
onions & peppers:
1 teaspoon extra-virgin olive oil
½ medium yellow onion, sliced
1 green bell pepper, sliced into strips
1 teaspoon oregano
½ tablespoon lime juice
1 clove garlic, minced
sea salt & freshly ground black pepper

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the sweet potato cubes onto the parchment paper and toss with the olive oil, chili powder and generous pinches of salt and pepper. Roast for 25-35 minutes, or until the sweet potatoes are tender and nicely browned.
Make the corn salsa:
In a medium bowl, mix together the corn, tomatoes, onion, garlic, lime juice, olive oil and a few generous pinches of salt. Chill until ready to use.
Make the chipotle yogurt: In a small bowl, mix together the Greek yogurt, chipotle paste, lime juice, olive oil and a pinch of salt. Chill until ready to use. (Note: if you’re using a canned chipotle pepper, you will have to blend this sauce together in a food processor).
Make the onions & peppers:
Heat the 1 teaspoon of olive oil in a medium skillet over medium heat. Add the onion and a few pinches of salt and pepper and cook until it begins to soften, about 2 minutes. Add the peppers and continue to cook until lightly browned, about 8 more minutes. Stir in the oregano and lime juice, and then add the garlic. Remove from the heat and set aside.
In a deep skillet, bring 1 to 2 inches of water to a boil. Reduce the heat to a simmer and, one at a time, dip each collard green leaf in the water until just softened, about 10 to 20 seconds, or until bright green. Set on towels to dry.
Assemble the burritos:
Trim the thick part of the stem from the collard leaves. Fill each burrito with some of the sweet potatoes, brown rice, black beans, and onions & peppers. Add a dollop of corn salsa and chipotle yogurt and wrap like a burrito (see photos). Serve with any extra sauce on the side.

*Notes: you can add more chipotle depending on the level of spice that you like.

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Sweet Potato and Black Bean Chili

1 tbsp. olive oil
2 lbs. sweet potatoes, peeled and cut into 1/4 inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tbsp. minced garlic
6 cups chicken broth (or vegetable broth)
2 (15 oz.) cans black beans, rinsed and drained
2 (14.5 oz.) cans fire-roasted diced tomatoes
1 tbsp. ground cumin
1 tsp. dried, crushed oregano
1 tsp. ground chipotle chile pepper
1 tsp. salt
1/2 cup chopped fresh cilantro
Toppings: fresh cilantro and lime wedges

In a large dutch oven, heat oil over medium high heat. Add sweet potatoes and next 4 ingredients. Cook, stirring frequently for 10 minutes. Add broth and next 6 ingredients; bring to a boil, reduce heat and simmer for 35 minutes or until potatoes are tender and chili is slightly thickened. Stir in cilantro. Serve with fresh cilantro and lime wedges.

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Vegetarian Black Bean Sweet Potato Enchiladas

For the filling:
1 1/4 lbs. sweet potatoes (about 2 small-medium)
1 can (15 oz.) black beans, rinsed and drained or 1 1/2 cups cooked black beans
4 oz. (1 cup) grated Monterey Jack cheese
2 oz. (1/2 cup) crumbled feta cheese
2 small cans (4 oz. each) diced green chiles
1 medium jalapeno, seeded and minced
2 cloves garlic, pressed or minced
2 tbsp. lime juice
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. cayenne powder (optional)
1/4 tsp. salt (more to taste)
fresh ground black pepper

Remaining Ingredients:
2 cups (16 oz.) mild salsa verde, either homemade or store bought
10 corn tortillas
4 oz. (1 cup) grated Monterey Jack cheese
2 tbsp. sour cream
1 tbsp. water
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro

Preheat the oven to 400F and line a large baking sheet with parchment paper for easy cleanup. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake them until they are tender and cooked through, about 30-35 minutes.

Meanwhile, pour enough salsa verde into a 9×13 inch baking dish to lightly cover the bottom (about 1/2 cup). In a medium mixing bowl, combine all the remaining filling ingredients.

Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins and mash up the sweet potato a bit.

Stir the mashed sweet potato into the bowl of filling and season to taste with additional salt (I added 1/4 tsp.) and pepper.

Warm up your tortillas, one by one in a skilled or all at once in the microwave so they don’t break when you bend them. Wrap them in a tea towel so they stay warm.

Working with one tortilla at a time, spread about 1/2 cup filling down the center of each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.

Top with the remaining salsa verde and cheese. Bake for 25-35 minutes, until sauce is bubbling and the cheese is lightly golden.

Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top with cilantro and red onion. Serve.

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Bourbon Mashed Sweet Potatoes

Submitted by apprentice Cheryl Kastanowski
For a Kentucky flair!

3 pounds garnet sweet potatoes, peeled and cut into 1 inch chunks
3 to 4 Tbsp of bourbon whisky
4 Tbsp butter (more or less to taste)
4 Tbsp brown sugar (more or less to taste)
2 teaspoons vanilla extract

Place the sweet potato chunks in a large (5 quart) pot, cover with water. Add a tablespoon of salt to the water. Bring to a boil. Cook until tender, about 15 to 20 minutes.

Drain the cooked sweet potatoes and return them to the pot on the stove. Lower the heat to low. Add the bourbon and the butter to the pot and stir. Add the brown sugar and vanilla extract and stir. Mash with a potato masher until smooth. Add more salt, bourbon, butter, and brown sugar to taste.

Yield: Serves 6-8 as a side dish.

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Sweet Potato Pancakes

From Moosewood Cookbook by Mollie Katzen

4 cups, packed, coarsely grated sweet potatoes (approx. 1 large or 2 medium)
1/2 cup grated onion
3-4 tbsp. lemon juice
1 tsp. salt
black pepper, to taste
4 beaten eggs (yolks optional)
1/3 cup flour
optional: 1/4 cup minced parsley, oil for frying
toppings: sour cream or yogurt or applesauce

Combine all ingredients and mix well. Heat a small amount of oil in a skillet until it is very hot. (It should sizzle a fleck of batter upon contact.) Use a non-slotted spoon to form thin pancakes, patting the batter down. Fry on both sides until brown, adding small amounts of additional oil, if/as needed. Serve hot, with toppings.

Note: The batter stores well for several days if kept in a tightly covered container in the refrigerator.

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African Sweet Potato and Peanut Soup

From allrecipes.com

“This was my favorite winter-time recipe last year…truly delicious.” -Tiffany

1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro

1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.

2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.

3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

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Japanese Sweet Potato Soup with Rosemary and Thyme

2 tsp. ghee, or 1 tbsp. each ghee and light sesame oil
1 onion, sliced
1/8 tsp. asafetida, if available
1 heaping tsp. minced rosemary
leaves from 1 large thyme sprig, a scant tsp.
1 lb. sweet potatoes
sea salt
4 cups water
freshly ground pepper

Heat the ghee in a soup pot over medium heat. When the ghee is hot, add the onion, asafetida, rosemary and thyme and give a stir. While the seasonings are cooking, peel the sweet potatoes, slice them into rounds and add them directly to the pot as you work. Continue to cook, stirring occasionally, until you see some coloring on the sweet potatoes. They will caramelize as they cook, which not only lends flavor but tempers their sweetness, so give them a good 15 to 20 minutes. Once they’ve colored up a bit, add 1 tsp. salt and 4 cups water and bring to a boil. Lower the heat to a simmer, then cover and cook until the sweet potatoes are tender, about 15 minutes.

Let cool slightly, then transfer soup to a food processor and puree, leaving a little texture if you like or making it super smooth. Taste for salt and add more salt if need be. Season with pepper, then ladle into bowls and finish with one of the suggested options.

Suggested Options:
+ Brown small cubes of bread in ghee with minced rosemary until crisp, then add them at the last minute for crunch and contrast.
+ Stir a spoonful of sour cream or creme fraiche into each serving to temper the sweetness, then drizzle over with a few drops of tamari.
+ Finish each serving with chopped parsley as a bracing counterpoint to the sweetness.
+ Drizzle a little balsamic vinegar or sprinkle smoked salt over each serving.

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Pureed Sweet Potato Soup

Submitted by Zach Davis

5 medium orange-fleshed sweet potatoes
3 tbsp. olive oil
1 large yellow onion, peeled and chopped
1 large leek, white part only, trimmed, cleaned, and chopped
2 medium carrots, peeled, trimmed, and chopped
1 rib celery, trimmed and chopped
2 cloves garlic, peeled and chopped
1 cup dry white wine
10 cups chicken stock
1 cup heavy cream
Freshly ground white pepper
1/4 cup Cranberry Oil, optional

1. Put sweet potatoes into a large pot and cover with cold water. Add 2 large pinches salt and bring to a boil over high heat. Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 30–40 minutes. Drain and set aside until cool enough to handle. Peel and quarter sweet potatoes, then set aside.

2. Meanwhile, heat oil in a large heavy-bottomed pot over medium-high heat. Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about 5 minutes. Add wine, scraping any browned bits stuck to bottom of pot, and cook until alcohol has evaporated, about 2 minutes.

3. Add stock and reserved sweet potatoes to pot, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.

4. Working in batches, put vegetables and stock into a food processor or blender and purée until smooth, then return soup to pot. Stir in cream, season to taste with salt and pepper, and bring to a simmer over medium heat. Drizzle some of the cranberry oil, if using, over each serving.

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African Sweet Potato Stew

From Recipes from the Root Cellar by Andrea Chesman

2 Tbsp extra virgin olive oil
1 onion, diced
4 garlic cloves, minced
1 1-inch piece of ginger, peeled and minced
1 tsp cumin seeds
1/2 tsp crushed red pepper flakes
3 cups water
2 large sweet potatoes, peeled and diced
4-6 cups chopped greens (peel and discard any tough stems)
1 1/2 cups cooked chickpeas
1 1/2 cups diced tomatoes with juice
1 cup roasted peanuts
3 Tbsp natural unsweetened peanut butter
Salt and Pepper
Hot cooked rice, for serving
Hot sauce, for serving.

Heat the oil in a large saucepan over medium high heat. Add the onion, garlic, ginger, cumin and red pepper flakes and saute until the onion is softened, about 3 minutes. Add the water, sweet potatoes, greens, chickpeas, tomatoes and peanuts. Bring to a boil, then reduce heat and simmer, covered, until the sweet potatoes are tender, 15-20 minutes. Stir in the peanut butter. Season with salt and pepper and serve over rice.

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Sweet Potato Tipsy

A Louisiana-style sweet, sweet potato pudding.

8 medium sweet potatoes
2 pinches of salt
7 Tbsp butter
1/2 cup half and half
1/4 cup dry sherry
3 Tbsp brown sugar

1. Preheat oven to 350F. Put 8 medium sweet potatoes into a large pot, cover with cold water, and add 2 generous pinches of salt. Bring to a boil over high heat, reduce heat to medium, and cook until soft when pierced, 30-40 minutes. Drain and set aside to cool.

2. Peel potatoes and transfer to a large bowl. Coarsely mash potatoes with the tines of a fork, then add 5 Tbsp softened butter, 1/2 cup half and half, 1/4 cup dry sherry, and 3 Tbsp brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes.

3. Transfer sweet potato mixture to a buttered medium baking dish, dot with 2 Tbsp butter, and bake until top is golden brown, about 30 minutes.

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Sweet Potato Waffles

Recipe link

1 large sweet potato cooked (about 3/4 cup mashed)
1/2 cup rolled oats
1/2 cup flour
1/2 cup unsweetened almond milk
2 eggs
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
Cooking spray


Set waffle iron to preheat.

Combine cooked sweet potato, and oats in a blender. Blend until well combined.

Pour egg and milk into the blender with the sweet potato and oat base.

Blend until well combined, and add the rest of ingredients. Blend until fully pureed.

Spray waffle iron with cooking spray. Pour 1/3 cup batter into waffle iron. Cook for 4-7 minutes. Let waffles cool on a baking rack.

(Serve with whipped cream, maple syrup and pecans, if desired)

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Creamy Polenta Bowl with Roasted Root Vegetables

This recipe can be found here: https://www.spoonforkbacon.com/creamy-polenta-bowl-with-roasted-root-vegetables/


12 radishes, trimmed and halved lengthwise

1 sweet potato, peeled and diced

2 parsnips, peeled and diced

1 red onion, thinly sliced

6 baby beets, trimmed, peeled and halved lengthwise

3 tablespoons extra virgin olive oil

1 tablespoon minced thyme

creamy polenta

3 cups milk

1 cup dry polenta

3 tablespoons unsalted butter

¼ cup grated Parmesan

4 ounces crumbled goat cheese

salt and pepper to taste

2 ounces crumbled goat cheese


Preheat the oven to 375˚F.

Place all the vegetables onto a sheet pan, drizzle with oil, sprinkle with thyme, and season with salt and pepper. Toss together and spread in a single layer.

Roast vegetables for 30 to 40 minutes or until fork tender.

While the vegetables roast, pour milk into a saucepan and place over medium-high heat.

Bring milk to a boil and begin whisking in the polenta.

Lower the heat to medium and simmer for about 20 minutes or until the mixture thickens. Remove the polenta from the heat and stir in the butter and grated parmesan. Season with salt and pepper.

Pour polenta into a large serving bowl or divide into individual bowls, top with mixed roasted vegetables and finish with crumbled goat cheese. Fill that belly!

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Sweet Potato Veggie Meatballs

Thankfully, it seems that there are many meat-less meatballs on the internet. I think I would miss meatballs the most if i were to ever give up meat entirely. Here’s a great substitute to beef! https://www.thekitchenwhisperer.net/2015/04/03/sweet-potato-veggie-meatballs/


1 1/3 cup cooked sweet potato, mashed
1 cup shelled chickpeas
1/2 cup roasted red peppers, chopped small
1/2 cup whole oats
1 cup oat flour
1/2 cup cooked brown rice
1 chipotle pepper, minced
1 1/2 tsp kosher salt
1 tsp black pepper
1 1/2 tsp parsley
1 1/2 tsp smoked paprika
1/2 tsp cumin
1/2 cup onions, chopped
2 tsp garlic, minced
2 tsp butter, unsalted
1 tsp olive oil
1 large egg or egg substitute


In a medium skillet over medium heat add the butter and oil.
When the butter starts to slightly bubble and melt add in the onions and sauté, stirring gently to coat.
After 2 minutes add in the 1/2 tsp of salt and stir.
Once the onions begin to turn soft and translucent (~6-7 minutes) add in the garlic cooking for a minute while stirring.
Remove the pan from the heat.
In a medium bowl add in the sweet potato, egg, chickpeas, red peppers, chipotle pepper and the rest of the seasonings.
Using a large spoon gently mix the mixture.
Add in the oats, oat flour and rice mixing until well combined.
Line a baking tray with parchment paper and spray with cooking spray.
Using lightly damp hands form into meatballs about 1” around (about 2-3 Tbl of the mixture).
Place the veggie meatballs on the parchment paper leaving a slight gap in between (just don’t let them touch).
Loosely cover with plastic wrap and chill in the fridge for one hour.
When ready to bake preheat oven to 400F, rack in the middle.
Remove the pan from the fridge and lightly mist the meatballs with olive oil.
Place the pan in the oven and bake for 30 minutes or until the outside has started to just brown and they are firm to the touch.
Remove from the oven and serve with Satan Chipotle Remoulade Sauce.

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Sweet Potato Tea Cake

A tasty fall treat! Make one for you and your neighbor!


Unsalted butter (for pan)
1⅓ cups plus 1 Tbsp. (185 g) all-purpose flour
2 tsp. ground cinnamon
1½ tsp. baking powder
1 tsp. ground nutmeg
½ tsp. baking soda
¼ tsp. ground cloves
1 cup (255 g) boiled and puréed sweet potatoes (from about 2 medium potatoes)
¾ cup (180ml) neutral oil
1 tsp. kosher salt
2 cups (400 g) sugar, divided
3 large eggs
3 large egg whites
1 tsp. vanilla extract


Place rack in lower third of oven; preheat to 325°. Lightly butter sides and bottom of a 9×5″ 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.
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.
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.
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.

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