Description
A moist, spiced, and chewy seasonal treat that combines the earthy sweetness of sweet potato with the bold flavors of classic gingerbread.
Ingredients
1 cup sweet potato puree
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
1 large egg
1/4 cup unsulfured molasses
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp salt
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
Step 2: In a large bowl, whisk together melted butter and brown sugar until combined.
Step 3: Add the sweet potato puree, egg, molasses, and vanilla extract; whisk until smooth.
Step 4: In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking powder, and salt.
Step 5: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Step 6: Spread the batter evenly into the prepared baking pan.
Step 7: Bake for 25-30 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs.
Step 8: Allow to cool completely in the pan before lifting out and slicing into squares.
Notes
For a more intense flavor, roast your own sweet potatoes and mash them rather than using canned puree. Ensure blondies are fully cooled before slicing for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 245
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
