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Sweet Potato Blondies with Maple Glaze

Sweet potato blondies with maple glaze are baked with roasted sweet potato and cinnamon for soft bars with set edges and a few moist crumbs. A smooth maple glaze is drizzled over the cooled blondies before cutting.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling and glaze setting 2 hours 18 minutes
Total Time 4 hours 3 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the blondies
  • 1 sweet potato small, about 6 ounces, scrubbed, to yield 1/2 cup mashed
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 cup light brown sugar packed
  • 1 egg large
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 1 tsp ground cinnamon
For the maple glaze
  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk

Equipment

  • 1 rimmed baking sheet
  • 1 8x8-inch baking pan

Method
 

Make the blondies
  1. Preheat the oven to 400°F.
  2. Roast the sweet potato on a rimmed baking sheet for 45 to 60 minutes, until very tender when pierced with a fork.
  3. Let the sweet potato cool until easy to handle.
  4. Peel the sweet potato.
  5. Mash the sweet potato until smooth and measure 1/2 cup.
  6. Reduce the oven temperature to 350°F.
  7. Grease an 8x8-inch baking pan.
  8. Line the pan with parchment paper, leaving an overhang on two sides.
  9. Whisk the melted butter and brown sugar in a large bowl until combined.
  10. Whisk in the egg, egg yolk, vanilla, and mashed sweet potato.
  11. Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl.
  12. Fold the flour mixture into the sweet potato mixture just until no dry streaks remain.
  13. Spread the batter evenly in the prepared pan.
  14. Bake at 350°F for 30 to 35 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  15. Cool completely in the pan, about 2 hours.
Make the maple glaze
  1. Whisk the powdered sugar, maple syrup, and milk until smooth.
  2. Drizzle the glaze over the cooled blondies.
  3. Let the glaze set for 15 to 20 minutes before cutting.

Notes

For the best texture, measure the mashed sweet potato after mashing and stop baking when a toothpick comes out with a few moist crumbs. Store covered in the refrigerator for up to 5 days; freeze unglazed blondies for up to 3 months. For a dairy-free option, use dairy-free butter and milk.