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Sweet potato gingerbread
Delicious sweet potato gingerbread, perfect for the lunchbox, great for freezing, low sugar!
5
from 1 vote
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
25
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
1
hour
hour
5
minutes
minutes
Servings:
14
slices
Calories:
86
kcal
Author:
Kylie
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Ingredients
▢
450
grams
sweet potato
about 2 medium sweet potatoes
▢
55
grams
butter
▢
1
tablespoon
maple syrup
▢
¼
cup
coconut sugar
▢
2
tsps
ground ginger
▢
1
teaspoon
ground cinnamon
▢
1
cup
plain flour
▢
1
egg
▢
¾
milk
▢
1
teaspoon
baking powder
Instructions
Preheat oven to 180 degrees celsius (355F)
Peel, dice and steam the sweet potato until super soft. Mash with a fork until super smooth. You could use a stick blender if you prefer.
Melt the butter and maple syrup together and add to the sweet potato, then add all the other ingredients.
Mix until well combined and lump free.
Pour into a greased loaf pan.
Bake at 180 degrees celsius (355F) for 40 minutes cool on a wire rack.
Slice and serve or freeze in slices.
Notes
Please note all nutritional values are approximate.
Nutritional Information
Calories:
86
kcal
|
Carbohydrates:
13.3
g
|
Protein:
2.4
g
|
Saturated Fat:
1.2
g
|
Cholesterol:
7.9
mg
|
Sodium:
39.8
mg
|
Fiber:
0.5
g
|
Sugar:
4.3
g
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