Sweet Potato Gingerbread with Maple Pecan Butter Sauce

Sweet Potato Gingerbread with Maple Pecan Butter SauceThis delicious sweet potato gingerbread cake is the perfect conclusion to a lovely meal. 

Sweet Potato Gingerbread with Maple Pecan Butter Sauce
Makes 12 servings
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1½ teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1
¼ cups firmly packed light brown sugar
  • ½ cup butter, softened
  • 1 cup cooked mashed sweet potato
  • ½ cup evaporated milk
  • ¼ cup dark molasses
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Maple Pecan Butter Sauce (recipe follows)
  1. Preheat oven to 350°. Grease and flour a 13x9x2-inch pan; set aside.
  2. In a medium bowl, sift together flour, baking soda, ginger, baking powder, salt, and cinnamon; set aside.
  3. In a large mixing bowl, combine brown sugar and butter; beat at medium speed with a mixer until creamy. Add sweet potato, milk, molasses, eggs, and vanilla, beating to mix well. Gradually add flour mixture to sweet potato mixture, beating until combined.
  4. Spoon batter into prepared pan. Bake until a wooden pick inserted in center comes out clean, about 30 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan, and cut into 12 squares. Serve warm with Maple Pecan Butter Sauce.

Sweet Potato Gingerbread with Maple Pecan Butter Sauce
Makes about 1¾ cups
  • 1 cup maple syrup
  • ½ cup butter, cut into pieces
  • ¼ cup sugar
  • 1 large egg, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 cup pecan pieces
  1. In a medium saucepan, combine maple syrup, butter, sugar, and egg over medium heat. Let simmer for 6 minutes, whisking constantly. Remove from heat, and stir in vanilla. Stir in pecans just before serving. Serve warm.

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