So I wanted to experiment with Blondies and wanted to do a sweet potato version.
I didn’t know what flavours go with sweet potato. I was amazed that ginger and sweet potato go great together.
This blondie is super fluffy and has a perfect cake texture together with its delicious heartwarming ginger taste.
So first I prepared the sweet potato and boiled it until nice and soft. Once its soft and the pot has a little bit water at the bottom, I transfer the sweet potato to the blender and make this perfect mushy sweet potato mash.
Once the sweet potato mash is cooled completely, mix eggs, sugar and all the wet ingredients with the sweet potato with an electric mixer.
Add the dry ingredients to the wet mixture while mixing with the electric mixer.
Crush the ginger biscuits in the blender and fold in the crushed biscuit with a spatula into the batter.
Pour the batter into a prepared baking dish and finally it is ready to be baked.
I baked the blondies for about 40 minutes.
They smelled heavanly once I cut them into squares and placed them on the cooling rack.
The taste…so yummy!
Feels like an early Christmas😋
So lets make this recipe shal we
Gingerbread Sweet Potato Blondies
INGREDIENTS
- 1 cup sweet potato puree
- 3 eggs
- 1/2 cup sugar
- 2 tsp vanilla
- 1/2 cup oil
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 T ginger – fine
- 1 cup crushed ginger biscuits
INSTRUCTIONS
1. Preheat the oven to 350° F (180° C).
2. In a large bowl, whisk together the sweet potato puree, eggs, sugar, vanilla, and oil.
3. Add in the dry ingredients (flour, salt and baking powder) and mix until a batter forms. Fold in the shredded coconut.
4. Transfer to the prepared baking dish lined with parchment paper and spread the batter evenly.
5. Bake for 30 minutes or until a toothpick comes out somewhat clean and it looks golden brown.
6. Let cool completely, slice into squares and enjoy!
Notes
○ The sweet potato must be blended for the best consistency for the blondies
○ You can add more ginger or sugar for the best taste that’s to your liking.
○ Try adding less sugar for a healthier blondie
○ The ginger biscuit crumbs makes the blondie thick and fluffy. A cup is enough but more can be added if you want.
I made these blondies to experiment a little with sweet potato and to try a blondie version.
I’m not a big fan of ginger but these blondies just taste perfect. You can taste the ginger but its well balanced and goes so great with the sweet potato.
I love how fluffy and moist it is.😋
I recommend it strongly so please go and try it yourself.
I enjoyed making this recipe and hope to inspire you with my amazing experience.
See you guys next time😌
Until I bake again
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Make sure to go and read my other post
☆ Carrot Lamingtons. https://nowletsbake.wordpress.com/2022/07/21/carrot-lamingtons/