Description
Sweet Potato Gingerbread Blondies are a delightful twist on traditional blondies, combining the natural sweetness of sweet potatoes with warm spices for a soft, chewy dessert.
Ingredients
- Sweet potatoes: 1 cup, mashed (about 1 medium sweet potato)
- Brown sugar: 1 cup, packed
- Molasses: 1/4 cup
- All-purpose flour: 1 cup
- Ground ginger: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Walnuts: 1/2 cup, chopped (optional)
- Salt: 1/4 teaspoon
- Baking powder: 1 teaspoon
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×8 inch baking pan.
- Peel and chop one medium sweet potato, boil or steam until tender, then mash until smooth.
- In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, molasses, eggs, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Fold in chopped walnuts if desired.
- Transfer the batter to the prepared baking pan and spread evenly. Bake for 25-30 minutes, checking for doneness with a toothpick.
- Let the blondies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.
Notes
- Choose firm, smooth sweet potatoes for the best flavor.
- Store leftovers in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Sweet Potato, Gingerbread, Blondies, Dessert, Baking