Gingerbread Sweet Potato Blondies

Have you ever craved a holiday treat but wanted to eat something a little healthier? This recipe takes the classic brownie and gives it a seasonal twist. Instead of using a lot processed sugar, these gingerbread sweet potato blondies get their sweetness and moisture from maple syrup and real mashed sweet potato. The warm spices of ginger and cinnamon make them taste just like the holidays, while the sweet potato gives them a rich taste with a fudge like texture. It’s the perfect dessert when you want something comforting without feeling too heavy.

Ingredients

Wet Ingredients

1. 1 cup mashed cooked sweet potato (about 1 medium)
2. 2 eggs
3. ⅓ cup maple syrup
4. 1 stick melted butter
5. 1 teaspoon vanilla extract

Dry Ingredients

1. 1⅓ cups gluten-free flour
2. 1 teaspoon cinnamon
3. 1 teaspoon ginger
4. 1 teaspoon baking powder
5. Pinch of salt
6. White chocolate chips

Optional Add-ins

1. Chopped pecans or walnuts

Supplies you'll need

1. 1 medium mixing bowl for wet ingredients
2. 1 medium mixing bowl for dry ingredients
3. 1 fork for mashing the sweet potato
4. 1 spatula or wooden spoon for mixing batter
5. 1 whisk for combining dry ingredients
6. 1 9 x 9 inch baking pan (or similar size)
7. Parchment paper for lining the pan
8. 1 baking tray for cooking the sweet potato
9. 1 knife for peeling the sweet potato
10. Measuring cups and measuring spoons
11. 1 oven mitt
12. 1 toothpick for testing doneness
13. 1 cooling rack (optional)

Preheat your oven to 400 degrees and grease and line a 9x9 inch pan (or similar) with parchment paper.

Poke a medium sweet potato several times with a fork, then place it on a baking tray.

Once the oven is ready, bake the sweet potato for 25–35 minutes or until it’s soft when you press it.

Once the sweet potato is soft, take it out of the oven. Peel off the skin and mash the inside with a fork in a bowl until smooth.

After mashing, turn the oven down to 350°F so it’s ready for baking the blondies later.

Melt 1 stick of butter in a small bowl or microwave-safe cup until fully melted, then let it cool slightly.

In a large mixing bowl, combine 1 cup of mashed sweet potato, 2 eggs, ⅓ cup maple syrup, the melted butter, and 1 teaspoon vanilla extract.

Stir until the mixture is smooth and creamy, making sure everything blends evenly.

In a separate bowl, combine 1 1/3 cups gluten-free flour, 1 teaspoon cinnamon, 1 teaspoon ginger, and 1 teaspoon baking powder.

Add the dry ingredients into the wet mixture and stir gently until everything is combined. The batter should be thick and smooth.

Fold in any extras you want such as white chocolate chips, chopped nuts, or both. These add extra flavor and texture to the blondies.

I used white chocolate chips, but you can use other mix-ins if you like.

Pour the batter into your prepared 9 x 9 inch pan, spreading it out evenly with a spatula.

Bake at 350°F for 15-20 minutes, or until the top is golden brown and a toothpick comes out mostly clean.

Let the blondies cool in the pan for about 10 minutes before cutting them. The sweet potato keeps them soft and fudgy, so cooling helps them set.

The finished blondies should look golden on top and dense inside, with a flavor that is similar to pumpkin pie making them perfect for a cozy dessert or a healthy holiday snack. I hope you enjoy!!