It’s a sweet potato fall! These sweet potato blondies are one for the books. Sweet fudgy, subtly spiced blondies topped with crunchy pecans and brown sugar for the ultimate bite. This sweet dessert is the perfect way to welcome the new season.
The ‘ber months have finally arrived and what better way to slowly enter the new season than a deliciously yummy fall treat. I made these Sweet Potato Blondies set them on the counter and they were gone QUICK! Def a must-bake.
Why you’ll love these Sweet Potato Blondies?
- they’re not your average fall dessert. Merging 2 of my favorite desserts into one just made sense and these blondies did exactly what I expected them to do.
- Giving sweet potatoes the shine they DESERVE. If you’ve been here a while, you know that sweet potatoes are one of my favorite fall ingredients. So every fall, I make it my mission to give them the shine they deserve.
- Easy. This recipe comes together super easily. With the roasting being the longest part.
- High reward. Comes together easily and they’re absolutely delicious.
Ingredients for these Sweet Potato Blondies:
- Sweet Potato: highly recommend roasting the sweet potato over boiling. When you roast, the natural sugars caramelize resulting in a richer, sweeter flavor.
- Browned butter: this adds a nutty rich flavor to the blondies.
- Brown Sugar: compliments the sweet potato. Great way to sweeten this dessert.
- Maple syrup: another sweetener that compliments the flavor of the blondies.
- Flour: all purpose flour to bring the batter together
- Spices: warming spices like cinnamon and nutmeg
- Vanilla: the more the merrier hehe.
- Egg: this helps bind the blondies
- Baking powder: helps lift the blondies and give them that melt in your mouth, airy texture.
- Pecans: Chopped.
More Sweet Potato Recipes To Try
- Sweet Potato Fried Chicken Biscuits
- How To Make The Best Sweet Potato Casserole
- Moist Sweet Potato Bread With Pecan Streusel and Maple Glaze
- One Pan Herb Roasted Chicken and Sweet Potatoes
Sweet Potato Blondies
Equipment
- 9×9 baking dish
Ingredients
- 1/2 large sweet potato roasted (about 1 cup)
- 1/2 cup unsalted butter browned
- 3/4 cup brown sugar
- 1 egg room temp
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 cup All Purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp salt
Topping
- 1 tbsp brown sugar
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 400 degrees. Wash and prick holes around sweet potato. Add a drizzle of oil and place sweet potato on a baking sheet. Roast for 45 minutes or until the sweet potato is soft to touch. Allow to cool before using.
- While the sweet potato roasts, brown the butter. In a sauce pan over medium heat, add in butter and allow it to brown for about 10 minutes stirring continuously. Once the butter foams and you see brow bits, remove it from the heat.
- In a mixing bowl, combine dry ingredients. All purpose flour, baking powder, salt cinnamon and nutmeg and mix to combine.
- In a separate bowl, mash the roasted sweet potato, then add the maple syrup, brown butter, and brown sugar. Mix until well combined, then stir in the vanilla and egg.
- Carefully fold in the dry ingredients to the wet and mix until just combined. Be sure not to over mix the batter.
- Add the batter to a parchment lined baking dish. Top with chopped pecans and brown sugar.
- Bake in 350 oven for 25 minutes or until a toothpick comes out clean. Allow to cool before cutting. Enjoy!
Did you make it?
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