Dessert for dinner has never been better! This sweet and sticky sweet potato is rubbed with bubbling brown sugar and filled with an almond flour gingerbread cookie crumble. Finish it off with zig-zags of powdered sugar glaze. This high-protein and gluten-free recipe is sure to satisfy!
FEATURED STANDOUTS
Sweet Potato
Sweet potatoes are the star of this recipe, with their creamy, slightly sweet flesh providing the perfect base for the gingerbread. The gingerbread clings to the sweet potatoes, creating a rich and flavorful dish that is sure to please everyone.
Butter
Butter adds some richness to this recipe. The butter not only keeps the sweet potato moist and creamy, but it’s also added to the gingerbread for some color and structure. The butter helps to create a golden crust on the gingerbread and also helps to keep the crumble moist. The sweet potato adds a subtle sweetness to the gingerbread, and the combination of the two flavors is absolutely delicious. This is a great recipe for a holiday dessert or a special occasion.
Brown sugar
Brown sugar is the perfect ingredient for both the outside of the sweet potato and the gingerbread cooking crumble in the middle. The molasses in the brown sugar gives the sweet potato a rich, caramelized flavor, while the gingerbread crumble adds a touch of sweetness and spice. Together, they create a delicious and irresistible combination that is sure to please everyone at the table.
Spices
This recipe is a powerhouse of classic flavors. Ginger, nutmeg, cinnamon, and cloves combine to make this dish shine. Each of these spices is a classic comfort food on its own, but together they create something truly special.
Golden syrup
Golden syrup is a thick, translucent, amber colored syrup that is sweeter than sugar but that a buttery caramel flavor. Golden syrup can be hard to find in the U.S. Other syrups that are perfect fine to use include molasses, maple syrup, or agave.
Vanilla
Vanilla is the perfect ingredient to tie all of the dry spices together in this dish. The vanilla acts as an enhancer for all of the flavors, bringing them together and creating a cohesive dish. The vanilla also helps to balance out the heat from the spices, making the dish more enjoyable to eat. Vanilla is truly the star of this dish, and it is sure to impress.
TIPS AND TRICKS FOR THE BEST STICKY BROWN SUGAR GINGERBREAD STUFFED SWEET POTATO
Preparing the sweet potato
To pre boil the sweet potato, begin by rinsing the unpeeled sweet potato.
Next, place the sweet potato in a pot of cool water. Bring the water to a boil, then reduce the heat to a simmer. Simmer the sweet potato for 15 minutes, or until tender.
Finally, remove the sweet potato from the water and allow it to dry.
To par cook the sweet potato in the microwave. Rinse the sweet potato then poke the sweet potato all over with a fork. Wrap in plastic wrap then microwave for four minutes. Once the sweet potato is done pinch the sides to make sure the potato has soften.If its still hard place it back in the microwave and microwave for one minute at a time till soft. Once cooked, remove from the plastic and place on a baking sheet.
Making the filling
The filling should be slightly runny not like a traditional flaky crumble, combine all the ingredients together with a stir and pour into the ready and fluffy sweet potato. Avoid making the filling before the sweet potato is ready to avoid the almond flour from thickening making it less spreadable. Ideally you want the crumble to flow into the fluffed spacing in the sweet potato.
Why almond flour
Almond flour is gluten-free, which makes it ideal for this recipe because it prevents the dough from being overworked. In addition to adding a ton of nutty flavor, the almond flour toasts with the syrup and spices, which enhances the flavor of the spices.
Choosing the right sweetener.
Ideally you want to use a liquid sweetener for this recipe . The liquid sweetener will keep the sweet potato from drying out. Alternative liquid sweeteners include maple syrup, agave nectar, honey or more traditionally molasses.
Can you make this with a regular potato
No, this recipe does not match well with your typical white potato. The gingerbread crumble is a sweet addition that plays with the creaminess of the sweet potato. Alternative sweet potatoes include purple sweet potato, jewels, or beauregard.
Equipment needed to make this recipe
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Baking sheet
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Fork
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Sharp knife
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Mixing bowl
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Spoon
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Measuring spoons
Similar Ingredients to
Rum Spiced Pineapple Bread Pudding
Pan au Chocolat Bread Pudding
Spiced Applesauce Cake
Enjoy this Recipe with
APPLE PIE JAM + PIE CRUST COOKIES
VEGAN DOUBLE DARK CHOCOLATE CAKE
CREAM CHEESE FILLED DEVILS FOOD CUPCAKE
This sweet and sticky sweet potato is rubbed with bubbling brown sugar and filled with an almond flour gingerbread cookie crumble. Finish it off with zig zags of powdered sugar glaze. This high-protein and gluten-free recipe is sure to satisfy!
INGREDIENTS
- 1 Sweet Potato
- 2tb Butter, melted
- 2tb Brown Sugar
- 4Tb Almond Flour
- 1 tsp Vanilla
- 1 tsp Cinnamon, grated
- 1/8 tsp Nutmeg, Clove, Ginger powder
- 1/8 tsp Salt
- 1Tb Golden syrup or molasses
- Glaze
- 2tb powder sugar
- 1 tsp milk
INSTRUCTIONS
- To par cook the sweet potato in the microwave, rinse the sweet potato and poke it all over with a fork. Wrap the sweet potato in plastic wrap and microwave for four minutes. Once the sweet potato is done, pinch the sides to make sure the potato has softened. If it is still hard, place it back in the microwave and microwave for one minute at a time until soft.
- Once the sweet potato is cooked, remove it from the plastic and place it on a baking sheet.
- In a small bowl, combine the melted butter, golden syrup, almond flour, vanilla extract, cinnamon, nutmeg, clove, and ginger.
- Lightly brush the sweet potato with butter and brown sugar.
- Split the sweet potato down the middle fluff, and fill with the gingerbread crumble
- Bake the sweet potato in a preheated 350 degree F oven for 25-30 minutes, or until the topping is golden brown.
- After the sweet potato is baked make the glaze. In a small bowl, combine the powdered sugar and milk. Whisk until smooth.
- Remove the sweet potato from the oven and let it cool slightly.
- Drizzle the glaze over the sweet potato.
- Serve immediately.
– Shorten the cook time by prepping the sweet potato in the microwave. -Reduce sugar to taste.
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