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Roasted Sweet Potato Gingerbread

roasted sweet potato gingerbread 2

I want to curl up on a slab of roasted sweet potato gingerbread and have a nap. This is what fall tastes like, if it sounds like leaves crunching underfoot and smells like gingerbread baking and feels like the sleepiness of early nightfall and the rush of Halloween and Christmas not so far away.

How was your Thanksgiving? I think this is the only photo I managed to take over the weekend – I grabbed my camera and held it up over everyone’s heads as they served themselves from the kitchen table. Turkey with bread stuffing, mashed potatoes, roasted cinnamoned sweet potato chunks, maple squash, mashed carrots and turnips (my mother-in-law’s favourite), Brussels sprouts seared with bacon, that kale salad without Brussels sprouts but with a tart apple.

turkey dinner 2013

This was dinner #2 – the first was at my sister’s house and featured much of the same, plus green beans and an amazing mushroom tart that I promise I’ll track down and share. So fab.

I made two pumpkin pies, and ate none. I always use this recipe – but in the first pie used up the last of a bowl of whipped cream that had surpassed its peak, so to speak, in the fridge. It worked very well. (It was a little over 1 cup of whipped cream in place of the usual 3/4 cup liquid cream.)

pumpkin pie 2013

I did eat the deep dish apple pot pie – a creation inspired by a walk that went late and cut into my baking time – I chunked a bunch of apples into the baking dish, tossed them with 1/2 cup brown sugar and a good shake of cinnamon and topped it with a piece of rolled-out puff pastry. I brushed it with a little egg, cut a couple steam holes and baked at 375F for about 45 minutes, until the apples were soft and the pastry was puffed and golden. It’s really a super lazy pie, but if you present it as Apple Pot Pie everyone gets all gushy over it. And the top crust is the best part anyway, right?

apple pot pie

I roasted extra sweet potatoes with a gingerbread in mind – if you peel away their skins and puree them with egg, sugar, molasses and milk, then stir in some flour and spices and a bit of baking soda, you have this dense gingerbread. It would also work with cold roasted squash, or make good use of the second half of canned pumpkin in the fridge. Serve warm with cold milk.

roasted sweet potato gingerbread

Roasted Sweet Potato Gingerbread

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October 15, 2013

  • Makes: Makes 1 loaf.


1 1/2 cups roasted sweet potato or squash chunks or 1 cup pumpkin purée

1/3 cup butter, melted

1/2 cup brown sugar

1/3 cup molasses

2 large eggs

1/4-1/2 cup milk

1 1/2 cups all purpose flour

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. nutmeg, allspice, and/or pumpkin pie spice

1/4 tsp. salt


1Preheat the oven to 350°F.

2In the bowl of a food processor, puree the roasted sweet potato (or canned pumpkin), butter, brown sugar, molasses, eggs and milk - 1/2 cup if you're using roasted sweet potato, 1/4 cup if you're using canned pumpkin puree. Pulse until well blended and smooth. (Alternatively, if you're using pumpkin puree you can mix it in a bowl by hand.)

3In a small bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg/allspice/pumpkin pie spice and salt. Add to the food processor and pulse just a few times, just to incorporate wet and dry; alternatively, scrape it into a bowl and stir in the dry ingredients with a spatula. Scrape into a 9"x5" loaf pan that has been sprayed with nonstick spray, and bake for 50-60 minutes, until risen and springy to the touch. Cool in the pan on a wire rack.


About Julie

12 comments on “Roasted Sweet Potato Gingerbread

  1. Lily @ Life, Love, and Cupcakes
    October 15, 2013 at 12:49 pm

    I’m starving right now and this post did NOT help!! Your apple pie is gorgeous, but I REALLY want to make this gingerbread! Thank you for sharing!

  2. sara
    October 15, 2013 at 6:33 pm

    This sweet potato gingerbread looks awesome! Such a fun idea to combine the two flavors. 🙂

  3. Bridget Oland
    October 16, 2013 at 5:52 am

    I love the idea of adding sweet potato to gingerbread. What a yummy flavour combination.

  4. Laurie from Richmond
    October 16, 2013 at 11:14 am

    My thanksgiving was spent in the hospital getting my hip replaced.
    I missed the turkey.
    I came home on the Monday, several days early.
    I’m very thankful that it’s over with, and I’m thankful that after I’ve done with rehab I’ll be able to walk again.
    But I really missed the turkey

  5. Denise
    October 16, 2013 at 8:30 pm

    A friend of mine told me about your blog and also “Cooking With Mr. C.” on Facebook. I look forward to looking at both of your blogs. Denise

  6. vivian
    October 16, 2013 at 9:14 pm

    Okay…a little off topic BUT..my gorgeous heirloom tomatoes taken off the vine before the frost and wrapped…are now just perfect for ~ SOMETHING?!! Green Stripeys, Black Crim, Manitobas and Golden Globes! How to make the best fresh dish?? Any suggestions please?!

  7. Maria
    October 16, 2013 at 10:12 pm

    I just made it and enjoyed two warm slices with homemade ice cream. That was the BEST use of leftover sweet potatoes ever. Thanks!

  8. Chocolate Shavings
    October 17, 2013 at 7:10 am

    Sweet potato gingerbread? I’m in! Sounds delicious, and a perfect Fall treat — yum!

  9. Deb
    October 19, 2013 at 8:21 am

    This was amazing. Already planning another batch for Boxing Day. Thanks.

  10. Pamela
    October 19, 2013 at 3:46 pm

    Julie, You are such a lovely writer. Pamela

  11. kathy
    October 21, 2013 at 12:51 pm

    made this the other day from leftover yams from making some

    added 1/4 c applesauce cause didn’t have enough yam and also some coconut oil instead. Worked really well gluten free
    Thought I’d let you know. Thanks for posting the recipe

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