Sweet potato blondies are a surprise favorite. Spiced with a warm mix of cinnamon, ginger, and allspice, the flavor and textures are amped-up with coconut and butterscotch chips.
Perhaps I only liked these sweet potato blondies because I set out with such low expectations.
I only chose this recipe because I wanted to use up a small bag of sweet potatoes. Then they turned out so well that I may have confused my surprise with delight.
Maybe they really are that good. We’ll only know for sure if you make sweet potato blondies too.
A few couple of things to note on the ingredients and topping.
The original recipe suggested adding chopped nuts (either pecans or walnuts) and chocolate chips. I substituted unsweetened, shredded coconut and butterscotch chips.
Together with the spices, these mix-ins gave the blondies a distinctly warm flavor complimented with butterscotch and a hint of coconut. I loved it, but as noted, you have options.
The crumb topping is another choice that’s up to you, but I think it adds a nice texture to the otherwise soft blondies. The recipe yields a generous amount, so if you do not want to use as thick a layer as I did, you can keep leftover crumb topping in the freezer.
It’s great sprinkled over muffins, or enjoyed over ice cream, yogurt, or fruit. If going the latter route, be sure to toast the leftover topping on a baking sheet at 350-degrees for about 15 minutes before sprinkling it over your cold desserts.
They may not look like much (brown desserts, sigh), but these sweet potato blondies are one of my favorite bakes to date. Enjoy!
For the Blondies
- 3/4 cup mashed sweet potato
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup canola oil
- 1/4 cup milk
- 2 teaspoons pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butterscotch chips
- 1/2 cup shredded coconut
For the Crumb Topping
- 3/4 cups all-purpose flour
- 1/4 cup plus 2 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- 3/4 cup (6 tablespoons) unsalted butter, chilled and cut into pieces
- In a large bowl, mix together the mashed sweet potato, white and brown sugars, canola oil, milk, and vanilla extract.
- In a second bowl, whisk together the flour, spices, baking powder, and salt.
- Slowly stir these dry ingredients in to the wet ingredients in the large bowl until just incorporated.
- Toss the butterscotch chips with a bit of flour, then fold the chips and the coconut into the batter, taking care not to overmix.
- Pour the batter into a well-greased 8 x 8 baking dish.
- Bake at 350 degrees for 20-25 minutes until the center of the blondies looks almost set.
- While the blondies bake, make the crumb topping. Stir together the flour, with and brown sugars, salt, and cinnamon.
- Rub the butter into the mixture until it becomes crumbly.
- After the blondies have baked for the allotted time and the center looks almost set, briefly remove the blondies from the oven and spread the crumb topping over the top.
- Return the blondies to the oven for an additional 10 minutes. A toothpick inserted into the center of the blondies will come out clean when fully baked, and the topping will have a light golden brown color.
- Allow the blondies to cool at least 30 minutes before slicing into bars (an hour is best if you have the time) so they can fully set up.
Blondies adapted from Vegan Cookies Invade Your Cookie Jar by Isa Moskowitz and Terry Romero. Crumb Topping from Martha Stewart.
This probably goes without saying, but the recipe assumes the sweet potatoes are fully cooked before mashing.
I used three small potatoes to yield 3/4 cups mashed. The original recipe suggests less than one pound of raw potato yields a reasonable amount.