Ingredients
1 cup sweet potato puree (roasted)
1/2 cup unsalted butter, melted and cooled
1/2 cup pure maple syrup
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment paper.
Step 2: In a large mixing bowl, whisk together the melted butter, brown sugar, maple syrup, and sweet potato puree until smooth and well combined.
Step 3: Add the egg and vanilla extract to the mixture, whisking vigorously until the batter looks glossy.
Step 4: In a separate bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg.
Step 5: Gradually fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix; stop once no flour streaks remain.
Step 6: If using pecans, gently fold them into the batter.
Step 7: Pour the batter into the prepared pan and spread it evenly with a spatula.
Step 8: Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Step 9: Remove from the oven and allow the blondies to cool completely in the pan before slicing into squares.
Notes
For the best flavor, roast your sweet potatoes instead of boiling them to keep the moisture content low and the sugar content high.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285 kcal
- Sugar: 24g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: sweet potato blondies, maple syrup dessert, fall baking, fudgy blondies
