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Sweet Potato Gingerbread

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Sweet Potato Gingerbread

The perfect sweet potato gingerbread recipe with a picture and simple step-by-step instructions.

  • 600 g Boiled, peeled sweet potatoes
  • 300 g Honey
  • 300 g Flour 405 typ
  • 7 g Baking powder
  • 7 g Salt
  • 400 g Ground almonds
  • 100 g Chopped almonds
  • 100 g Orange peel
  • 15 g Ginger bread spice
  1. Press the sweet potatoes through the potato press, add honey and mix with all other ingredients until a smooth dough is formed. Let rest overnight or for 12 hours. Shape scoops with ice cream scoops and spread on baking sheet lined with baking paper. Bake for 20 minutes at 200 degrees. Cooling down.
  2. 2nd icing: 200 g powdered sugar with 4-5 tablespoons. Mix the water and spread over the gingerbread. Decorate with 100 g candied cherries.
Dinner
European
sweet potato gingerbread

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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