FatFree Home
FatFree Recipe Archive
More desserts recipes from FatFree

sweet-potato-gingerbread recipe

Date:    Wed, 22 Sep 93 16:46:02 EDT
 From:    Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
      Sweet Potato Gingerbread
      1     Cup   whole-wheat flour, stirred
      1     Cup   unbleached all-purpose flour, stirred
      2     tsp   baking powder
      1     Tbsp  ground ginger
      1     Tbsp  dried orange peel
      2     tsp   cinnamon
      1/2   tsp   salt
      1/2   Cup   mashed sweet potato (about one 14cm x 5cm potato)
      1/2   Cup   molasses
      1     Cup   non-fat buttermilk or soy milk
      equipment: one large and one medium mixing bowl, one 9-inch cake or
                 pie tin, and non-stick spray
      oven: preheat to 350 F
      Bake, microwave, or steam the sweet potato until it is soft.  Allow it
      to cool then peel and mash in the large mixing bowl.  If you have more
      than one or two tablespoons more than 1/2 cup potato, remove the excess.
      Pre-heat oven to 350 F.  Spray a small amount of non-stick spray in the
      baking tin and rub to coat the tin.  In medium bowl, mix together all
      dry ingredients.  Mix the molasses and buttermilk/soymilk with the sweet
      potato.  Add the dry ingredients to the wet and stir just
      enough to mix thoroughly.  Turn into the prepared baking tin.  The batter
      will be moderately thick.
      Place in the center of the pre-heated oven and bake for 40 minutes, or
      until a toothpick inserted into the center comes away clean.  Let stand
      at least 10 or 15 minutes if you plan to serve it fresh from the oven.
      To store, cool completely on a wire rack, slice into serving-size
      pieces, wrap individually, and store in another container in the freezer.
      No-fat-added baked goods do not store well unless frozen.
      Makes 6 large servings.
      Per 1/6: 250 cal, 0.7 g fat (from figures in "The Complete and Up-To-Date
                       Fat Book" ISBN 0-89529-561-x,
                       using n-f buttermilk)
 kwvegan vegan