Sweet Potato Blondie with Pecan Pie Glaze
Gluten-free Sweet Potato Blondies topped with a luscious Pecan Pie Glaze — a crowd-pleasing fall dessert, perfect for the holidays.
Equipment
- 9x9 baking pan
- stand mixer ( (can be made without one, but it's helpful)
Ingredients
- For the Blondies:
- 1 large orange sweet potato 1 cup cooked and mashed
- 4 ounces unsalted butter 1 stick, room temperature
- ½ cup light muscovado sugar
- ½ teaspoon salt
- 2 large eggs 1 ½ jumbo eggs
- 1 teaspoon vanilla extract
- ¾ cup King Arthur’s Gluten Free Measure for Measure Flour Blend
- ½ teaspoon baking powder
- For the Pecan Pie Glaze:
- 2 ounces unsalted butter
- ½ cup light muscovado sugar
- 2 tablespoons local raw honey
- pinch of sea salt omit if pecans are salted
- 1 tablespoon heavy cream
- 1 cup 2 tablespoons toasted pecans roughly chopped (see faq about toasting)
Instructions
- Bake the Sweet Potato: Preheat the oven to 350°.
- Wash and pierce the 1 large sweet potato. Wrap in foil and roast in the oven. When cool, run through a fine mesh tamis, or beat in a stand mixer until completely smooth.
- Make the Blondies: Blend ¾ cup flour and ½ teaspoon baking powder together.
- Cream the 4 ounces butter, ½ cup muscovado sugar and ½ teaspoon salt in a stand mixer.
- Alternate mixing in the 2 large eggs and the flour. Start with adding a 1/4 of the whisked eggs, then a ¼ cup of the flour. Repeat with the rest of the eggs and flour.
- Add 1 teaspoon vanilla extract and a cup of mashed sweet potatoes.
- Pour the batter into a 9x9 baking pan, no need to grease it. Bake for 30-40 minutes at 350°, rotating halfway throughout. The top of the brownies should be firm, and a toothpick inserted should come out clean.
- Let the blondies cool completely before adding the pecan pie glaze.
- Make the Pecan Pie Glaze: Combine 2 ounces butter, ½ cup light muscovado sugar, 2 tablespoons honey and a pinch of salt. Once it boils, turn off the heat and add 1 tablespoon heavy cream and 1 cup 2 tablespoons chopped, toasted pecans. Pour and spread evenly over cooked blondie.
- Allow the topping to cool, then cut them into 1 ½ inch squares.