Sweet Potato Blondies (Vegan)
These sweet potato blondies pack all the cozy flavors of sweet potato casserole into an easy-to-enjoy dessert bar. Soft and moist, they combine the deep sweetness of brown sugar, the smooth creaminess of sweet potato, and the comforting warmth of cinnamon. Studded with chopped pecans and mini marshmallows, these bars are one irresistible sweet treat. Every bite offers the perfect combination of crunchy pecans, gooey marshmallows and velvety sweet potato. They come together fast, are dairy- and egg-free, and make a perfect addition to your holiday baking lineup.
What you will need:
Sweet potato, pecans, and mini marshmallows are essential for this recipe. One small to medium sweet potato will be just the right amount. I used Dandies vegan mini marshmallows, if you can’t find them at your local store, you can order them online. All the other ingredients are pantry-friendly staples.
Ingredients:
- one small to medium sweet potato
- all -purpose flour
- baking powder
- ground cinnamon
- vanilla extract
- plant based milk – I used Planet Oat Extra Creamy Oat Milk
- plant based butter with salt – I used Earth Balance Vegan Buttery Sticks
- brown sugar – I used Zulka Pure Brown Sugar
- pecans
- mini marshmallows – I used Dandies Vanilla Flavored Mini Vegan Marshmallows
How to:
The first thing we want to do is bake the sweet potato. Once baked, allow it to cool enough to handle and slice it in half. Scoop out the flesh of the sweet potato, 1/2 cup to be exact. Place the flesh in a small container and set it aside for later.
Next, measure out 1/2 cup of pecans and give them a rough chop. Chop a few extra if you’d like to sprinkle some over the blondies before baking.
Pre-heat the oven to 350F and prepare an 8×8 square pan by lining it with parchment paper.
Combine the dry ingredients by adding the flour, baking powder, and ground cinnamon to a small bowl. Whisk them together until evenly mixed, then set the bowl aside.
Melt the butter and pour it into a medium bowl with the brown sugar. Whisk them together until fully combined, which should take a minute or two. Add the sweet potato flesh, vanilla extract, and milk to the mixture, then whisk again until everything is smooth and well blended, about one minute.
Add the dry ingredients to the wet mixture, gently folding until almost all the flour disappears. Toss in the roughly chopped pecans and mini marshmallows, folding until evenly mixed throughout the blondie batter. I suggest freezing the mini marshmallows prior to bringing the blondies together. Frozen marshmallows are less likely to dissolve in the bake and leave holes behind.
Pour the batter into the prepared pan, then sprinkle the reserved pecan pieces and mini marshmallows evenly over the top. Bake for 27 to 32 minutes, or until the blondies are set and the edges turn a light golden brown.
Allow the blondies to rest in the pan for 20 to 30 minutes before transferring them to a cooling rack. Store the blondies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Sweet Potato Blondies (Vegan)
Ingredients
- ½ cup / 145 grams sweet potato – one small to medium sweet potato
- ½ tsp ground cinnamon
- 2 cups / 240 grams all-purpose flour
- ¼ tsp baking powder
- 1¼ cups / 240 grams brown sugar
- 2 sticks / 226 grams plant based butter with salt – melted
- 1 tbsp vanilla extract
- 1 tbsp plant based milk – room temperature
- ½ cup pecans – roughly chopped + extra to sprinkle over the top
- ½ cup mini marshmallows (freeze prior to making the recipe) + extra to sprinkle over the top (freezing them helps keep them from dissolving while baking)
Instructions
- Bake the sweet potato. Once cool enough to handle, slice it open and scrape out 1/2 cup of sweet potato flesh. Set it aside for later.
- Preheat the oven to 350F and prep an 8×8 square pan by lining it with parchment paper.
- To a small bowl, add the flour, baking powder, and ground cinnamon. Whisk to combine and set aside.
- To a medium bowl, add the melted butter and brown sugar. Whisk the butter and sugar together until well combined -one to two minutes.
- Add the sweet potato, vanilla extract and milk. Whisk until all ingredients are well combined – about 1 minute.
- Add the dry ingredients to the wet ingredients, folding until almost all of the flour is absorbed. Toss in the roughly chopped pecans and mini marshmallows. Fold them in until well blended.*** I suggest using frozen marshmallows helps keep them from dissolving in the bake and leaving holes behind.
- Pour the batter into the prepared pan, making sure to spread it out evenly. Sprinkle the reserved pecan pieces and mini marshmallows over the top of the blondies.
- Bake for 27 to 32 minutes or until the blondies are set and the edges are slightly browned. Allow the blondies to rest in the pan for 20 to 30 minutes before transferring them to a cooling rack.
- Store the blondies in an airtight container at room temperature.
