why make this recipe
Sweet Potato Blondies with Salted Caramel are a delicious twist on traditional blondies. They offer a delightful sweetness from the sweet potatoes and an indulgent touch from the salted caramel. These blondies are perfect for dessert, snacks, or a sweet treat at gatherings. They are easy to make and provide a unique flavor that everyone will love. Plus, they are a great way to sneak in some veggies!
how to make Sweet Potato Blondies with Salted Caramel
Ingredients:
- 1 cup mashed sweet potatoes
- 1 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup salted caramel sauce
- 1/2 cup chopped pecans (optional)
- Flaky sea salt for topping
Directions:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix together the mashed sweet potatoes, brown sugar, and melted butter until smooth.
- Add the eggs and vanilla extract, stirring until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the sweet potato mixture, mixing until just combined.
- Fold in the chopped pecans if using.
- Pour the batter into the prepared baking dish and spread evenly.
- Drizzle the salted caramel sauce over the top and swirl gently with a knife.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool slightly, then top with flaky sea salt before cutting into squares and serving.
how to serve Sweet Potato Blondies with Salted Caramel
Serve these blondies warm or at room temperature. They are delightful on their own or paired with a scoop of vanilla ice cream. A drizzle of extra salted caramel on top can make them even more indulgent. Enjoy them with a cup of coffee or tea for a comforting snack.
how to store Sweet Potato Blondies with Salted Caramel
Store the blondies in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to one week. To freeze, wrap the blondies tightly and place them in a freezer bag. They can be frozen for up to three months. Thaw at room temperature before serving.
tips to make Sweet Potato Blondies with Salted Caramel
- Make sure to measure your sweet potatoes after mashing to ensure you have exactly one cup.
- For an extra moist texture, do not overmix the batter after adding the dry ingredients.
- Feel free to adjust the amount of salted caramel sauce based on your taste preference.
variation
You can substitute the chopped pecans with other nuts like walnuts or almonds. For a chocolatey treat, add a cup of chocolate chips to the batter.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes! Just make sure to drain and mash them well before mixing.
How can I make these blondies gluten-free?
You can use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version.
Can I make these blondies vegan?
Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based butter substitute. Ensure the caramel sauce is also vegan.
Sweet Potato Blondies with Salted Caramel
Delicious and unique sweet potato blondies topped with indulgent salted caramel, perfect for dessert or snacks.
- Total Time: 45 minutes
- Yield: 16 servings 1x
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup salted caramel sauce
- 1/2 cup chopped pecans (optional)
- Flaky sea salt for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Mix together the mashed sweet potatoes, brown sugar, and melted butter until smooth.
- Add the eggs and vanilla extract, stirring until well combined.
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the sweet potato mixture, mixing until just combined.
- Fold in the chopped pecans if using.
- Pour the batter into the prepared baking dish and spread evenly.
- Drizzle the salted caramel sauce over the top and swirl gently with a knife.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool slightly, then top with flaky sea salt before cutting into squares and serving.
Notes
Serve these warm or at room temperature. They pair well with vanilla ice cream and coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
