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Sweet Potato Gingerbread with Maple Pecan Butter Sauce Recipe

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This recipe for Sweet Potato Gingerbread with Maple Pecan Butter Sauce is from Stirring up Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1 1/4 cup packed brown sugar
1/2 cup butter, softened
1 cup cooked mashed sweet potato
1/2 cup evaporated milk
1/4 cup dark molasses
2 large eggs
1 tsp. vanilla extract
1 recipe Maple Pecan Butter sauce (follows)
Directions:
Directions:
Preheat oven to 350º. Grease and flour a 13x9 pan, set aside. In a medium bowl, sift together flour, baking soda, ginger, baking powder, salt and cinnamon. Set aside.
In a large mixing bowl, combine sugar and butter; beat with mixer at medium speed until creamy. Add sweet potato, milk, molasses, eggs, and vanilla, beating to mix well. Gradually add the flour mixture to sweet potato mixture beating well until combined. Spoon batter into prepared pan. Bake 30 to 40 minutes or until wooden pick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan and cut into 12 squares. Serve warm with sauce.
MAPLE PECAN BUTTER SAUCE
1 cup maple syrup
1/2 cup butter, cut into pieces
1/4 c. sugar
1 large egg lightly beaten
1 Tbsp. vanilla extract
1 cup pecan pieces
In a medium saucepan, combine maple syrup, butter, sugar, and egg over medium heat. Simmer 6 minutes whisking constantly. Remove from heat and stir in vanilla. Just before serving stir in pecan pieces.

 

 

 

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