Sweet potatoes are so much more than just a side dish!
Their texture and sweetly earthy flavor makes them perfect for baking. And if you love baking with pumpkin puree, then you’ll really love baking with sweet potatoes.
These blondies are the perfect example. They’re soft and moist, with a sweet maple syrup glaze thinly spread on top.
Out of all the treats and baked goods I’ve made over the last few months, both new and old, these sweets have taken the lead as the hands-down favorite recipe I’ve made recently.
I’ve been told on multiple occasions to “bring some of those sweet potato thingies” with me when I visit.
Blondies, thingies. Potato, potahto.
They all taste so darn good.
If you want to be the guaranteed favorite amongst your friends and family, I suggest making these delicious bars.
Get rave reviews with each batch – bake ‘em now!Print
Sweet potatoes are much more than just a side dish. Enjoy these soft and moist sweet potato blondies with a maple syrup glaze.
For the Blondies:
- Cooking oil spray
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/3 cup unsalted butter, melted
- 1 cup light brown sugar, lightly packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup sweet potato puree
For the Glaze:
- 2 teaspoons pure maple syrup
- 1/4 cup powdered sugar
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper and coat with a thin layer of cooking oil spray.
- In a large mixing bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another mixing bowl, combine the melted butter, brown sugar, egg, vanilla, and sweet potato puree.
- 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 from the oven, and let cool for 15 minutes on a wire rack before removing from the pan and allowing to cool completely.
- Whisk together the maple syrup and powdered sugar until you get a thick glaze. Spread over the top of the brownies, and let sit until slightly hardened, about 20 minutes. Cut into squares and serve.
- Category: Blondies
- Method: Baking
- Cuisine: Dessert
Keywords: sweet potato, blondies, dessert
Cooking by the Numbers…
Step 1 – Prep and Make Puree
Preheat your oven to 350°F. Prep an 8-inch square baking dish: line the bottom of the pan with parchment paper, allowing about an inch of overhang on both ends. Grease the entire pan evenly with a thin layer of cooking spray.
Cook in boiling water until it’s soft enough to be easily pierced with a fork, about 10-15 minutes.
Puree in a food processor or countertop blender, adding a few tablespoons of water if necessary, until thick and smooth. For more thorough instructions, follow our technique for making homemade pumpkin puree.
You can do this step ahead of time, and refrigerate the puree in an airtight container until you’re ready to use it.
Step 2 – Mix Together Dry Ingredients
Step 3 – Mix Together Wet Ingredients
Is your brown sugar stale? Learn some simple solutions to soften brown sugar.
Step 4 – Combine
Add the wet ingredients to the dry ingredients and stir well to combine. The batter will be thick, but you will still be able to pour it into the prepared pan. Spread it in the pan, using the back of a spoon to even out the top.
Step 5 – Bake
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven, and let cool for 15 minutes on a wire rack before removing from the pan and letting it cool completely.
Use the overhang from the parchment paper to help you remove the dessert from the pan.
Step 6 – Apply Glaze and Serve.
Whisk together the maple syrup and powdered sugar until you get a thick glaze. Spread over the top of the brownies, and let sit until slightly hardened, for about 20 minutes.
If you want a thicker glaze, add more powdered sugar about 1/8 cup at a time, until you achieve your preferred consistency.
Once the glaze as hardened, in about 20 minutes, cut into 9 squares and serve. Enjoy every bite!
Eat Your Veggies… In Your Dessert!
Eating your vegetables has never tasted sweeter, especially with these spiced blondies, covered in maple syrup glaze!
I’d love to know what your favorite desserts are, featuring a secret veggie ingredient. After you rate this recipe, be sure to leave a comment for me below. I’ll gobble up all of your recipes.
Learn more about this gorgeously hued ingredient here. You’ll be surprised by what you discover!
And for more sweet potato sweets, try these:
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best grub, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.