Sweet Potato Gingerbread

Sweet Potato Gingerbread with Maple Pecan Butter Sauce

2 1/2 c. all purpose flour
1 1/2 t. baking soda
1 1/2 t. ground ginger
1 t. baking powder
1 t. salt
1/2 t. ground cinnamon
1 1/4 c. packed brown sugar
1/2 c. butter softened
1 c. cooked mashed sweet potato
1/2 c. evaporated milk
1/4 c. dark molasses
2 large eggs
1 t. vanilla extract
1 recipe Maple Pecan Butter sauce (follows)

Preheat oven to 350. Grease and flour a 13×9 pan, set aside. In a medium bowl, sift together flour, baking soda, ginger, baking powder, salt and cinnamon. Set aside.

In a large mixing bowl, combine sugar and butter; beat with mixer at medium speed until creamy. Add sweet potato, milk, molasses, eggs, and vanilla, beating to mix well. Gradually add the flour mixture to sweet potato mixture beating well until combined. Spoon batter into prepared pan.

Bake 30-40 minutes or until wooden pick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan and cut into 12 squares. Serve warm with sauce.

Maple Pecan Butter Sauce
1 c. maple syrup
1/2 c. butter, cut into pieces
1/4 c. sugar
1 large egg lightly beaten
1 tables. vanilla extract
1 c. pecan pieces.

In a medium saucepan, combine maple syrup, butter, sugar, and egg over medium heat. Simmer 6 minutes whisking constantly. Remove from heat and stir in vanilla. Just before serving stir in pecan pieces.

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