Sweet Potato Gingerbread
A moist, flavorful sweet potato gingerbread featuring warming spices and rich molasses, perfect for cozy gatherings or holiday celebrations with a tender crumb.
Ingredients
Instructions
- Coat a 9 x 9-inch baking pan with spray.
- Line the bottom of the pan with wax paper.
- Coat the wax paper with spray and set aside.
- Beat eggs at high speed of electric mixer for 2 minutes.
- Add sugar, sweet potato, molasses, and vanilla to the eggs and mix well.
- In a separate bowl, whisk together flour, baking powder, cinnamon, ground ginger, and ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or a tablespoon of orange zest to the batter. If you don't have molasses, honey or maple syrup can be substituted, though the flavor will differ slightly. Make sure the sweet potato is well-mashed to avoid lumps. This recipe can be adapted to be gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
Serve warm or at room temperature, possibly topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. This sweet potato gingerbread pairs beautifully with a cup of spiced tea or coffee. For a festive touch, consider serving it alongside Granny M'S Sweet Potato Candy for a themed dessert spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in the oven at 300°F (150°C) for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Gingerbread contains roughly 162 calories, with 1g protein, 19g carbohydrates, and 6g fat. It is a good source of calcium (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, fresh sweet potatoes work great! Boil or bake them until tender, then mash before measuring. This will provide a fresher taste compared to canned sweet potatoes, just ensure they are well-mashed to keep the batter smooth.
How can I make this recipe dairy-free?
This recipe is already dairy-free! However, if you want to enhance the moistness, consider adding a few tablespoons of plant-based milk. Almond or oat milk would work well without altering the flavor significantly.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding 1/2 cup of chopped nuts like walnuts or pecans, or chocolate chips can enhance the texture and flavor. Just fold them in gently after mixing the wet and dry ingredients to keep the batter light and fluffy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).