• Cooking Time: 10 minutes
  • Servings: 16
  • Preparation Time: 13 minutes


I'm always trying to find new ways to use sweet potatoes. Let's get fancy and use them in a nice French tea cake. What do you think? Would Proust approve?


  • 1/3 cup plus 1 tablespoon cake flour
  • 1 teaspoon baking powder
  • 2 large eggs, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup mashed, cooled sweet potatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon orange zest
  • 1/2 teaspoon vanilla
  • Ganache
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon orange zest


  • Preheat oven to 350 degrees F.; grease a Madeleine pan with butter or spray with cooking spray.
  • Whisk together the cake flour and the baking powder; set aside.
  • In a medium bowl, beat the eggs until thick and golden, about 3 minutes. Add the sugar and the butter and continue to beat for another 2 minutes. Beat in the sweet potatoes, salt, nutmeg, orange zest and vanilla. Carefully fold in the flour/baking powder mixture, and stir until incorporated.
  • Fill each portion of the Madeleine pan about 3/4 full. Bake for 9-10 minutes, or until the tops spring back when lightly touched. Cool completely on a wire rack.
  • When cooled, dip into warm Chocolate-Orange Ganache. Place on waxed paper and chill to set chocolate.
  • For the ganache, place the chocolate chips in a small bowl. Heat the cream, butter, and orange zest in a small saucepan until almost boiling. Pour the hot cream over the chocolate chips. Stir until the chocolate is melted and smooth.

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