The original "Tartine" came out in 2006, which feels like eons ago.
Inspired by the San Francisco bakery of the same name, the book became an instant classic for bakers who love pretty tarts and pristine breads. Fast forward to 2019, and Tartine co-owner Elisabeth Prueitt has updated more than 50 recipes from the original cookbook and added nearly 70 others.
This sweet potato cake is inspired by the bakery's pumpkin tea cake, and it has all flavors of fall, as well as a cooked meringue that looks striking on top and adds a welcomed layer of texture on the final dessert. You could use canned or freshly cooked pumpkin instead of pureed sweet potato, but either would be fitting to bring to a holiday dinner.
