Sweet Potato Blondies (Vegan)
These sweet potato blondies pack all the cozy flavors of sweet potato casserole into a wonderfully easy, festive, dairy and egg free treaty.
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 8x8 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.