Pecan Sweet Potato Blondie Bars
Sweet potato blondies with crunchy pecans are an easy fall dessert or snack! Enjoy them on their own, or drizzle with maple syrup or icing.
Ingredients
- 4 Tbsp unsalted butter, melted (1/2 a stick)
- ¾ cup brown sugar, packed
- 1 large egg (at room temperature)
- 1 egg yolk (at room temperature)
- 1 tsp vanilla extract
- ⅓ cup creamy almond butter (at room temperature)
- ¾ cup mashed sweet potato*, cooled (about 1 medium to large sweet potato)
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup chopped pecans (plus more for topping)
Instructions
- Preheat the oven to 350° Fahrenheit (176° Celsius). Line an 8x8-inch square baking pan with parchment paper. Set aside.
- In a large bowl, vigorously whisk melted butter and brown sugar. Whisk in egg, egg yolk, and vanilla.
- Add almond butter and mashed sweet potato (see notes). Whisk until smooth.
- Sift in flour, baking powder, cinnamon, and salt. Stir with a spatula until just combined. (Don't over-mix!). Gently fold in chopped pecans.
- Spoon batter into a lined baking pan. Smooth out on top with a spatula. Sprinkle with additional chopped pecans if desired.
- Bake for 25-28 minutes, until the edges are lightly golden and a toothpick comes out mostly clean.
- Let cool. Remove from the pan and slice into bars with a sharp knife.
Notes
*To cook a sweet potato for mashing: Either roast the sweet potato on a sheet pan in the oven until fork-tender (425 degrees Fahrenheit for about 45 minutes), or use this method to microwave a sweet potato (much quicker!).
Storage Tips: Store in an airtight container at room temperature for up to 3 days. If adding frosting with dairy, the bars must be refrigerated. (Refrigerating these bars can dry them out, so avoid making them too far in advance).