Prepare to revolutionize your dessert game with these mind-blowing Sweet Potato Blondies that are about to become your new obsession! Imagine a dessert that's not just decadently delicious, but also sneaks in some nutritious sweet potato goodness. These blondies are the perfect blend of comfort, flavor, and unexpected culinary magic that will have your taste buds dancing and your guests begging for the recipe. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a knockout treat that's both impressive and surprisingly easy to make!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup sweet potato puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup maple syrup (for glaze)
- 1/2 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. This will help prevent sticking.
- In a large mixing bowl, combine 1 cup of sweet potato puree, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Use a whisk or an electric mixer to blend these ingredients until smooth and creamy.
- Add 1/2 cup of melted coconut oil and 1 teaspoon of vanilla extract to the sweet potato mixture. Mix well until fully incorporated.
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the blondies dense.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Once baked, remove the blondies from the oven and allow them to cool in the pan for about 10 minutes. Then, use the overhanging parchment paper to lift them out of the pan and transfer to a wire rack to cool completely.
- While the blondies are cooling, prepare the maple glaze. In a small bowl, whisk together 1/4 cup of maple syrup and 1/2 cup of powdered sugar until smooth and well combined.
- Once the blondies are completely cooled, drizzle the maple glaze over the top using a spoon or a piping bag for a more decorative finish. Allow the glaze to set for a few minutes before slicing the blondies into squares.
- Serve the sweet potato blondies at room temperature or slightly warmed. Enjoy this delicious and wholesome treat!
Tips
- Use fresh, smooth sweet potato puree for the best texture and flavor. If using canned, make sure it's pure sweet potato with no added sugars or spices.
- Make sure your coconut oil is melted but not hot when mixing to prevent any potential curdling of ingredients.
- Don't overmix the batter - mix just until the ingredients are combined to keep the blondies tender and light.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to complement the sweet potato.
- Allow the blondies to cool completely before glazing to ensure the glaze sets properly and doesn't become runny.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a more decadent version, try adding chopped nuts or chocolate chips to the batter before baking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg