Sweet Potato Gingerbread with Maple Pecan Butter Sauce

This delicious sweet potato gingerbread cake is the perfect conclusion to a lovely fall meal. 

Sweet Potato Gingerbread with Maple Pecan Butter Sauce
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  1. 21⁄2 cups all-purpose flour
  2. 11⁄2 teaspoons baking soda
  3. 11⁄2 teaspoons ground ginger
  4. 1 teaspoon baking powder
  5. 1 teaspoon salt
  6. 1⁄2 teaspoon ground cinnamon
  7. 1
1⁄4 cups firmly packed light brown sugar
  8. 1⁄2 cup butter, softened
  9. 1 cup cooked mashed sweet potato
  10. 1⁄2 cup evaporated milk
  11. 1⁄4 cup dark molasses
  12. 2 large eggs
  13. 1 teaspoon vanilla extract
  14. 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.
Southern Lady Magazine https://www.southernladymagazine.com/
Maple Pecan Butter Sauce
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  1. 1 cup maple syrup
  2. 1⁄2 cup butter, cut into pieces
  3. 1⁄4 cup sugar
  4. 1 large egg, lightly beaten
  5. 1 tablespoon vanilla extract
  6. 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.
Southern Lady Magazine https://www.southernladymagazine.com/