Sweet Potato Sage Olive Oil Cake

Italian bakers have long favored olive oil for tender, fragrant cakes that stay moist for days. This bakery-style version folds in roasted sweet potato and fresh sage, with a whisper of nutmeg and orange zest for a cozy, aromatic dessert.

Serves 8 · 20 min prep · 85 min cook

Estimate for one serving

• 340 cal
• 5g protein
• 42g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 large medium sweet potato
• 10 fresh sage leaves
• 3/4 cup extra-virgin olive oil
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup whole milk
• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/4 tsp ground nutmeg
• 2 tbsp powdered sugar
• 1 tsp orange zest

Instructions

1. 1Roast the sweet potato at 400°F until very soft, about 45 minutes; cool, peel, and mash until completely smooth, measuring out one generous cup of puree.
2. 2Preheat the oven to 350°F and line the bottom of a 9-inch round cake pan with parchment; lightly oil the sides.
3. 3Finely mince most of the sage leaves and set a few pretty whole leaves aside for the top.
4. 4In a large bowl whisk the olive oil and sugar until well combined and slightly thickened.
5. 5Beat in the eggs one at a time, then whisk in the sweet potato puree, milk, and orange zest until the batter is smooth and fragrant.
6. 6In a separate bowl stir together the flour, baking powder, salt, nutmeg, and minced sage.
7. 7Fold the dry ingredients into the wet mixture just until no flour streaks remain; do not overmix.
8. 8Scrape the batter into the prepared pan, smooth the top, and gently press the reserved whole sage leaves onto the surface in a decorative pattern.
9. 9Bake until a toothpick inserted in the center comes out clean and the top is golden with lightly crisp edges, 35 to 42 minutes.
10. 10Cool in the pan 15 minutes, then turn out onto a rack; once fully cool, dust lightly with powdered sugar before slicing.