The title isn’t a misprint, I have indeed being making ginger bread with sweet potatoes and it has proven a big hit with….wait for it…..everybody!! Oh the joy; it can be tiresome trying to produce something that everyone enjoys fuss free so I was almost dancing when this cake was given all the thumbs up!
This little beauty is perfect for lunchboxes, as an after school snack or with a well earned cuppa whenever the mood strikes.
2 Sweet Potatoes, medium, cooked & mashed (prick them with a fork and microwave for a few minutes, they’re cooked when soft, split in half the scoop out of the skins very easily)
2 Eggs, large
90g Butter, melted
1 tbsp Honey
1 tsp Vanilla Extract
115g Plain Flour
80g Ground Almonds
50g Coconut Sugar*
1 tsp each of Bread Soda & Baking Powder
2 tsp’s Cinnamon
2 tsp’s Ground Ginger
1 tsp Mixed Spice
*Regular caster sugar can be substituted, I choose to use Coconut Sugar as it has a low GI and carries some nutritional benefits.
- Prepare a 2lb loaf tin, I use loaf tin liners alternatively grease and line with parchment paper. Preheat the oven to 180C/160C fan.**
- Add the cooled sweet potatoes, the eggs, cooled melted butter, buttermilk, honey and vanilla to a mixing bowl and mix together. A handheld balloon whisk is perfect for this.
- In another, larger mixing bowl mix the plain flour, ground almonds, coconut sugar, bread soda, baking powder and spices together.
- Pour the wet ingredients into the dry and mix together well, ensuring everything is well incorporated.
- Pour the batter into the loaf tin and transfer to the oven. Bake for 45 minutes or until a skewer comes out clean.
This is an absolutely delicious loaf, I cannot recommend it enough. Do please let me know if you bake it and what you think of it!
**This mix will also bake 12 muffins. Reduce the temperature by 20C and bake for approximately 20 minutes.