Ginger biscuit with sweet potato


100 g sweet potato
230 g room-temperature butter
200 g brown castor sugar
4 tbsp. grated ginger
3 eggs
225 g flour
1 tsp. baking powder
1 tsp. ground ginger
100 g pecans

100 g sweet potato
75 g regular sugar
100 g almond shavings
1 lime

This awesomely autumnal ginger biscuit can be made using sweet potatoes. This biscuit becomes truly special when garnished with sweet potato syrup. If you would like to make this yourself, then don’t bother with the garnish.


  • 1
    Preheat the oven to 160°C. Peel and grate the sweet potato. Peel and grate a piece of fresh ginger.
  • 2
    Mix the butter, brown castor sugar, ginger, and eggs. Mix the flour with the baking powder and ground ginger; then add this to the egg mix. Fold the pecans and 100 g of sweet potatoes into the batter.
  • 3
    Grease a cake tin, cover with parchment paper, and then pour in the batter. Bake the ginger biscuit for approx. 1 hour until golden brown and tender.
  • 4
    Garnish: Zest the lime.
  • 5
    Heat 100 g of sugar and 100 g of water. Bring this to a boil.
  • 6
    Add the other 100 g of sweet potatoes to this. Cook the entirety until it becomes a jam-like, thick syrup, to which you will then add the lime zest. Remove from the heat.
  • 7
    Toast the almonds in a dry pan or in the oven.
  • 8
    Gently remove the ginger biscuit from the tin and smooth out until ready to serve with the syrup and sprinkled with almond slivers.
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