Preheat the oven to 400°F. Pierce the sweetpotato several times with a fork

and place it on a baking sheet lined with foil or parchment. Bake for 45–60

minutes, or until the sweetpotato is soft and caramelized. Let cool slightly, then

scoop out the flesh and mash until smooth. Measure 1 cup mashed

sweetpotato.

In a large mixing bowl (or the bowl of a stand mixer), combine the flour, sugar,

yeast, cinnamon, and salt. Add the mashed sweet potato, softened butter,

eggs, and warm milk. Mix until a shaggy dough forms. Knead the dough by

hand for 8–10 minutes (or 5 minutes in a stand mixer with a dough hook) until

smooth and slightly sticky. Place the dough in a greased bowl, cover, and let

rise in a warm place for 1–2 hours, or until doubled in size.

In a small saucepan over low heat, melt the butter. Stir in the brown sugar until

it dissolves and forms a smooth mixture. Remove the pan from the heat and

stir in the cinnamon, cardamom, ginger, nutmeg, and cloves. Mix until the

spices are evenly distributed. Let the filling cool slightly to thicken, making it

easier to spread evenly on the dough.

Roll the risen dough into a rectangle (about 10x16 inches). Spread the almond

chai filling evenly over the dough, leaving a 1-inch border. Roll the dough

tightly from the long edge to form a log. Pinch the seams to seal.

Slice the log in half lengthwise, exposing the layers of filling. Twist the two

halves together, keeping the cut sides up. Place the twist in a greased loaf

pan, tucking the ends under. Cover loosely and let it rise until it looks puffed

and fills the pan, with the dough springing back slightly when gently pressed,

but not fully deflating.

Preheat the oven to 350°F. Brush the loaf with beaten egg and sprinkle with

demerara sugar or sliced almonds if desired. Bake for 40–45 minutes, until

golden brown and a skewer inserted in the center comes out clean, or until the

internal temperature reaches 190ºF.

Let the babka cool in the pan for 10 minutes before transferring it to a wire

rack. Slice and serve warm or at room temperature.