Description
Soft, moist blondies flecked with cinnamon-spiced sweet potato and crunchy pecans, finished with a glossy maple syrup glaze that adds just the right hint of sweetness.
Ingredients
- 1 cup mashed sweet potato
- 1/2 cup melted butter
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F and grease an 8×8 inch baking pan or line it with parchment paper.
- In a large bowl whisk together mashed sweet potato, melted butter and brown sugar until smooth.
- Add egg and 1 teaspoon vanilla extract to the sweet potato mixture and whisk until fully combined.
- In a separate bowl stir together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined and no streaks of flour remain.
- Gently fold in chopped pecans until evenly distributed in the batter.
- Spread batter evenly in the prepared pan and smooth the top with a spatula.
- Bake for 25 to 30 minutes or until the center is set and a toothpick inserted in the middle comes out clean.
- Remove the pan from the oven and allow the blondies to cool completely in the pan.
- Meanwhile, in a small saucepan combine maple syrup, butter, powdered sugar, 1 teaspoon vanilla extract and milk; stir over low heat until smooth then drizzle the glaze over the cooled blondies and let set before slicing.
Notes
- Store blondies in an airtight container at room temperature for up to 3 days
- Substitute gluten free flour blend for a gluten free version
- Replace pecans with walnuts or omit nuts for a nut free option
- Ensure the sweet potato puree is smooth for a tender texture