Description
These Sweet Potato and Maple Blondies are a moist and flavorful twist on traditional blondies, combining the natural sweetness of mashed sweet potatoes with rich maple syrup and a hint of vanilla. Perfectly soft and chewy, they make a delicious treat for any occasion.
Ingredients
Scale
Sugar and Wet Ingredients
- 1/2 cup maple syrup
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Produce
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Optional
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Cook and Mash Sweet Potato: Peel and chop the sweet potato into chunks. Boil or steam the pieces for 15-20 minutes until tender. Drain any excess water, then mash the sweet potatoes until smooth. Set aside to cool.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, maple syrup, and brown sugar until fully incorporated. Add the eggs and vanilla extract, mixing until the batter is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Incorporate Sweet Potatoes and Dry Ingredients: Fold the mashed sweet potatoes into the wet mixture gently. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to ensure tender blondies. If using, fold in the chopped walnuts at this stage.
- Transfer Batter and Bake: Pour the batter evenly into the prepared baking pan. Smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the blondies to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before slicing into 16 squares for serving.
Notes
- To speed up cooking the sweet potato, you can microwave it in a covered dish until tender.
- Walnuts add a nice crunch but can be omitted for a nut-free version.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free option, substitute butter with coconut oil or a plant-based butter alternative.
