Sweet Potato Gingerbread

Sweet Potato Gingerbread is a delightful twist on the classic gingerbread, incorporating the natural sweetness and moist texture of sweet potatoes. This fusion creates a rich, spiced loaf that’s perfect for the holiday season or any time you crave a comforting treat.

Why You’ll Love This Recipe

• Moist and Flavorful: The addition of sweet potatoes ensures a moist crumb and adds a subtle sweetness that complements the warm spices.
• Nutrient-Rich: Sweet potatoes are packed with vitamins and fiber, making this a slightly healthier indulgence.
• Versatile: Enjoy it as a breakfast slice, afternoon snack, or a dessert with a dollop of whipped cream.
• Make-Ahead Friendly: This gingerbread stores well, allowing you to prepare it in advance for gatherings or gifting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Baking powder
• Ground ginger
• Ground cinnamon
• Ground nutmeg
• Salt
• Light brown sugar
• Unsalted butter, softened
• Cooked and mashed sweet potato
• Evaporated milk
• Dark molasses
• Large eggs
• Vanilla extract
• Coarse sugar (optional, for sprinkling)

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 13x9x2-inch baking pan or line it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking soda, baking powder, salt, and spices.
3. Cream Butter and Sugar: In a large mixing bowl, beat the brown sugar and softened butter until creamy.
4. Add Wet Ingredients: Incorporate the mashed sweet potato, evaporated milk, molasses, eggs, and vanilla extract into the butter mixture, beating until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, beating until just combined.
6. Bake: Pour the batter into the prepared pan, smoothing the top. Sprinkle with coarse sugar if desired. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the gingerbread to cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, cut into squares and serve.

Servings and Timing

• Servings: 12 squares
• Preparation Time: 20 minutes
• Baking Time: 30–40 minutes
• Total Time: Approximately 1 hour

Variations

• Maple Pecan Butter Sauce: Elevate your gingerbread by serving it warm with a drizzle of maple pecan butter sauce.
• Whole Grain Option: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber.
• Vegan Adaptation: Replace eggs with flaxseed meal mixed with water, use plant-based milk, and substitute butter with vegan margarine.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of regular flour.

Storage and Reheating

• Storage: Store the gingerbread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Wrap individual squares tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
• Reheating: Warm slices in the microwave for 15–20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes.

FAQs

What type of sweet potato is best for this recipe?

Orange-fleshed sweet potatoes, such as Beauregard or Garnet, are ideal due to their natural sweetness and moist texture.

Can I use canned sweet potato puree?

Yes, canned sweet potato puree can be used. Ensure it’s pure sweet potato without added sugars or spices.

Is it possible to make this gingerbread ahead of time?

Absolutely. This gingerbread can be made a day in advance and stored at room temperature or refrigerated until ready to serve.

Can I add nuts or dried fruits to the batter?

Certainly. Chopped pecans, walnuts, or dried cranberries can be folded into the batter for added texture and flavor.

How do I ensure my gingerbread is moist?

Avoid overbaking and ensure accurate measurement of ingredients. The sweet potato contributes to the moistness, so using the correct amount is key.

Can I substitute molasses with another sweetener?

Molasses provides a distinct flavor, but if unavailable, dark corn syrup or maple syrup can be used as substitutes, keeping in mind the flavor profile will change.

What can I serve with sweet potato gingerbread?

It’s delightful on its own or served with whipped cream, cream cheese frosting, or a scoop of vanilla ice cream.

Is this recipe suitable for freezing?

Yes, the gingerbread freezes well. Wrap tightly and store in the freezer for up to 2 months.

Can I make this recipe into muffins?

Yes, pour the batter into muffin tins and adjust the baking time to 20–25 minutes, or until a toothpick comes out clean.

How do I know when the gingerbread is done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready.

Conclusion

Sweet Potato Gingerbread is a delightful fusion of traditional spices and the natural sweetness of sweet potatoes, resulting in a moist and flavorful treat. Whether enjoyed fresh out of the oven or as a make-ahead dessert, this gingerbread is sure to become a favorite in your baking repertoire.

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