Description
Imagine your favorite blondie, but with a cozy autumn makeover. These Brown Butter Sweet Potato Blondies are rich, tender, and deeply flavorful—thanks to creamy mashed sweet potatoes and nutty brown butter. Topped with a caramelized pecan crunch, they deliver that perfect mix of gooey center and golden crisp edge.
Ingredients
Blondies:
½ cup unsalted butter, browned
1 cup light brown sugar
1 egg
1 tsp vanilla extract
½ cup mashed sweet potato (cooked & cooled)
1 cup all-purpose flour
½ tsp cinnamon
¼ tsp salt
Pecan Crunch:
½ cup chopped pecans
2 tbsp brown sugar
1 tbsp butter
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan.
Brown butter in a saucepan until golden and nutty. Cool slightly.
Mix brown sugar, egg, vanilla, and sweet potato into the butter.
Stir in flour, cinnamon, and salt until just combined.
Pour into pan and smooth top.
Mix pecans, brown sugar, and melted butter. Sprinkle over batter.
Bake 25–30 min until edges are golden and center is set. Cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 275 / Blondie
- Sodium: 120mg/ Blondie
- Fat: 15g / Blondie
- Saturated Fat: 6g / Blondie
- Cholesterol: 40mg / Blondie