Sweet potatoes are so much more than just a side dish. Their texture and sweetly earthy flavor makes them perfect for baking. If you love baking with pumpkin then you’ll really love baking with sweet potatoes. These blondies are the perfect example. They’re soft and moist, with that warm, familiar cinnamon flavor. They really do taste just like my favorite coffee shop treat.
Out of all the treats and baked goods I’ve made over the last few months, both new and old, these sweet potato blondies have taken the lead as the hands down family favorite. Both kids have been caught sneaking out of the kitchen with a blondie in each hand. And then there was the day that my parents came for a visit and an entire pan disappeared in less than an hour.
These sweet potato blondies make a wonderful dessert. And their portability makes them a great choice to bring to a holiday get-together. You can even make them dairy-free or gluten free with just a couple of substitutions. I’ve made each of the variations with rave reviews given to every batch.
Sweet Potato Blondies
makes 9 bars
1 cup all purpose flour (or gluten free baking mix)
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup butter OR coconut oil, melted
1 cup brown sugar
1 large egg
1 Tablespoon vanilla extract, use gluten free if necessary
1 cup sweet potato, cooked and mashed
2 teaspoons pure maple syrup
3 tablespoons powdered sugar
Preheat oven to 350 degrees. Line a 9″ square baking pan with parchment paper. (You can also use an 11×7 baking pan.)
In a large mixing bowl combine flour, baking powder, baking soda,salt, cinnamon, and nutmeg.
In another mixing bowl combine melted butter OR coconut oil, brown sugar, egg, vanilla, and sweet potato. Stir with a spatula or wooden spoon to combine. (You could also use an electric mixer – I just do it by hand because it’s one less thing to clean.)
Add the wet ingredients to the dry ingredients and stir well to combine. The batter will be thick. Spread it into the prepared pan, using the back of a spoon to even out the top.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the blondies from the pan using the parchment paper and let cool completely.
Mix together the maple syrup and powdered sugar until you get a thick glaze. You can add more sugar if you want it thicker. Drizzle over top of blondies then cut and serve. Store in an airtight container for up to three days.
Note for egg allergies: I have not tested these without the egg, but in similar recipes I’ve been able to substitute 1/2 cup applesauce for an egg with good results.