Nutmeg and Sweet Potato Blondies
These moist, chewy blondies are packed with the cozy, aromatic flavor of sweet potato and warm nutmeg. They offer a delightful, seasonal twist on a classic treat, perfect for holiday baking or a comforting afternoon snack.
Ingredients
Ingredients
- 1 cup cooked and mashed sweet potato about 1 medium sweet potato, cooled
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup light brown sugar packed
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp ground nutmeg freshly grated is best
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup white chocolate chips
- 1/2 cup chopped pecans optional
Notes
Storage: Keep blondies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. Make-Ahead: You can bake and cool the blondies a day before serving. The sweet potato can also be cooked and mashed up to 2 days in advance. Variations: Substitute the pecans with walnuts or omit nuts for a nut-free version. For a deeper flavor, use dark brown sugar.