Leftover Gingerbread Bread

Preheat oven to 350F. In a bowl, whisk your eggs, then add in the mashed cooked peeled sweet potato, coconut flour, 1/2 cup maple syrup, coconut sugar, melted ghee or butter, 2 tsp ginger, 2 tsp cinnamon, and baking powder. Mix well together with a hand mixer, ensuring the sweet potato pieces are blended in thoroughly. Line a loaf pan with parchment paper and add the batter. Bake for 50-55 minutes, checking for doneness with a toothpick. Let the bread cool before removing from the pan. For the icing, mix 1/3 cup coconut butter with 1/3 cup maple syrup. Melt the mixture for 30 seconds, stir, and melt more if it's not fully combined. Let it sit for 10 minutes before drizzling over the cooled loaf.