Gingerbread-Spiced Sweet Potato Mini Loaves with Cream Cheese Frosting

My love of gingerbread spices continues...

You could also make this with pumpkin or even apples or pears.

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Ingredients

makes four mini loaves

Loaves

• 2-1/2 cups flour (I used a gluten-free all purpose baking flour because that's all I had in the house)

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 4 teaspoons gingerbread spice

• 1/4 teaspoon salt

• 2 cups cooked sweet potato, cubed

• 2 eggs

• 1/2 cup oil (I used a Butter Flavor olive oil)

• 2/3 cup organic granulated sugar

• 1/2 cup organic dark brown sugar, lightly packed

• 1/4 cup milk

• 1 teaspoon pure vanilla extract

• Also needed: mini loaf pans, parchment paper

Frosting

• 2/3 cup butter, softened

• 3/4 cup cream cheese

• 1-1/4 cup organic powdered sugar

• juice from one organic lemon (I used a Meyer lemon)

• zest from one organic lemon, as garnish

Procedure

Preheat oven to 350 degrees Fahrenheit. Line mini loaf pans with parchment paper and set aside.

Place sweet potatoes, eggs, oil, sugar, milk, vanilla, and spices in a medium-sized mixing bowl. Use a hand blender to beat into a smooth batter. Add in the flour, baking soda, and baking powder. Stir with a wooden spoon or spatula until ingredients are just moistened.

Pour batter into prepared pans. Bake for 45 to 50 minutes - until the loaves are well-risen and a tooth pick inserted into the center comes out clean.

Remove loaves to a wire rack and let cool completely. In the meantime, create the frosting.

Frosting

Place all of the ingredients in a medium-sized mixing bowl. Beat until well combined and smooth.

Finishing

Once the loaves are completely cool, add a generous pile to the top of each loaf and smooth it evening with a butter knife. Before serving, add some lemon zest to the top.