Sweets for my Sweet.

Roasted Sweet Potato Gingerbread

On February 13^th I was trying to think of something nice to make for my husband to celebrate Valentine’s Day in our new home.  While dessert is not common place in our house, sometimes a treat is nice.
With just the 2 of us at home I wanted to make something that would either make enough for only 2 people or something that I could make and put half in the freezer for another occasion.  Roasted Sweet Potato Gingerbread fits that bill.  It is flavourful, easy to make and a great way to have extra vegetables in your dessert.  If you aren’t a fan of sweet potatoes you can easily substitute roasted squash for the sweet potato.   Using a mix of all purpose and whole wheat flour helps  to add whole grain and increase the fibre content of the loaf

Roasted Sweet Potato Gingerbread

1 ½ cup roasted sweet potato chunks

1/3 cup butter, melted

1/3 cup brown sugar

¼ cup molasses

2 large eggs

1/2 cup milk

1 cup all-purpose flour

½ cup whole wheat flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

¼ tsp nutmeg

¼ tsp allspice

¼ tsp salt

1/4  cup of chopped stem ginger in syrup ( add this only if you really like ginger) 

Preheat Oven to 350 Degrees

In the bowl of a food processor, puree the roasted sweet potato, melted butter, brown sugar, molasses, eggs and milk.  Pulse until well blended and smooth.

In a small bowl, stir together the flours, baking soda, cinnamon, ginger, nutmeg, allspice and salt.

Add dry ingredients to the food processor and pulse a few times, just to incorporate the wet and dry ingredients. Blend in chopped ginger if your decide to add it. Scrape into a 9”x5” loaf pan that has been sprayed with a nonstick spray and back 50-60 minutes, until risen and springy to the touch.  Cool in the pan on a wire rack.

Enjoy your loaf.

Makes one loaf.

Margaret Ann RD