Sweet Potato Gingerbread

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  • 1 small-medium sweet potato
  • 4 tablespoons melted butter
  • 3/4 cup dark brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 2 cups whole wheat pastry flour or all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper


  1. Set oven to 375F and poke a couple shallow holes in the sweet potato. Place on baking sheet and roast about 45 minutes, or until very soft. Allow to cool then peel. Mash enough to yield 1/2 cup.
  2. Reduce oven to 350F and grease and flour an 8 inch square pan.
  3. Beat together potato, butter and sugar until smooth. Add eggs and combine well.
  4. Add half of buttermilk and combine.
  5. Whisk together remaining ingredients and add half to batter, followed by remaining buttermilk. Mix until smooth, then stir in remaining dry mixture.
  6. Spread into prepared pan and bake 25-30 minutes until firm.
  7. Cool 5 minutes, then turn onto rack to cool. Cut into 9 squares and serve warm with butter if desired.


No buttermilk, no problem!
Use 1 cup regular milk (or non-dairy milk drink) mixed with 1 teaspoon white vinegar or lemon juice. OR use 1/2 cup plain yogurt plus 1/2 cup water.


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