Description
Rich, fudgy, and swirled with gooey salted caramel — these Sweet Potato Blondies are the ultimate fall indulgence. The sweet earthiness of mashed sweet potatoes meets buttery blondie batter, creating a chewy, golden treat that’s perfect for cozy evenings or holiday gatherings.
Ingredients:
1 cup mashed cooked sweet potatoes
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup salted caramel sauce (plus extra for drizzling)
Flaky sea salt for garnish (optional)
Instructions:
Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
5 min
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
2 min
Add in eggs, vanilla extract, and mashed sweet potatoes; whisk until fully combined.
3 min
In a separate bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
2 min
Gently fold dry ingredients into wet mixture until just combined—do not overmix.
2 min
Spread half the batter into the prepared pan, drizzle with half the caramel sauce. Repeat with remaining batter and caramel, swirling slightly with a knife.
5 min
Bake for 30–35 minutes, until golden brown and a toothpick comes out with moist crumbs.
35 min
Cool completely in the pan, then drizzle with extra caramel and sprinkle with flaky sea salt if desired. Slice into squares and enjoy!
Prep Time: 15 minutes | Baking Time: 35 minutes | Cooling Time: 30 minutes | Total Time: 1 hour 20 minutes
Kcal: ~320 kcal | Servings: 12 blondies
#SweetPotatoDessert #SaltedCaramelLovers #FallBaking #CozyTreats
Step-by-Step Guide
Follow these detailed instructions for perfect blondies every time. First, ensure your sweet potatoes are fully cooked, cooled, and mashed until completely smooth—any lumps can create a dense texture. When whisking the melted butter and sugars, aim for a glossy, homogenous mixture. When adding the dry ingredients, use a spatula and fold gently until the last streaks of flour disappear; overmixing develops gluten, leading to tough blondies. For the caramel swirl, use a butter knife and make just a few figure-eight motions through the batter. Over-swirling will cause the caramel to sink and bake into the bottom.
Serving Suggestions
These blondies are decadent on their own but can be elevated for special occasions. Serve them slightly warm with a scoop of vanilla bean ice cream and an extra drizzle of warm caramel sauce. For a festive touch, crumble one over a bowl of pumpkin spice latte ice cream. They also pair wonderfully with a cup of strong coffee or a glass of cold milk to balance the sweetness.
How-to Summary
In summary: mix wet ingredients (butter, sugars, eggs, vanilla, sweet potato), then fold in dry ingredients (flour, baking powder, spices, salt). Layer half the batter in a parchment-lined pan, drizzle with caramel, add remaining batter, top with more caramel, and swirl. Bake at 350°F for 30-35 minutes until set. Cool completely before slicing.
Frequently Asked Questions
Can I use canned sweet potato puree?
Yes, ensure it’s 100% puree, not pie filling. Drain any excess liquid and measure by volume as directed.
How should I store these blondies?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. They can also be frozen for up to 2 months.
My caramel sank to the bottom. What happened?
This is likely due to over-swirling or using a caramel that is too thin. Use a thick sauce and swirl minimally.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly more crumbly.
Why are my blondies cakey instead of fudgy?
This usually results from overmixing the batter or over-baking. Mix until just combined and remove from the oven when a toothpick shows moist crumbs.
Common Mistakes to Avoid
- Using lumpy or watery sweet potato mash, which creates an uneven texture.
- Overmixing the batter after adding the flour, which leads to a tough, cake-like result.
- Over-swirling the caramel, causing it to disappear into the batter instead of creating beautiful ribbons.
- Not letting the blondies cool completely before slicing, as they will be too soft and fall apart.
- Over-baking; remember, the blondies will continue to set as they cool in the pan.
Conclusion
These Sweet Potato Blondies are the perfect fusion of seasonal flavor and indulgent dessert. The combination of spiced sweet potato and rich salted caramel creates a uniquely satisfying treat that is surprisingly simple to master. By following the detailed guide and avoiding common pitfalls, you can achieve a bakery-worthy result that will impress any crowd. They are the ultimate cozy bake, capturing the essence of fall in every fudgy, chewy bite.