These Sweet Potato Butterscotch Blondies are a healthier dessert option. The sweet potato makes them super moist and the butterscotch melt making them deliciously fudgy. 

If you haven’t tried the sweet potato butterscotch combo yet you are seriously missing out! I try to find any and all opportunities to combine the 2 ingredients which has resulted in 2 of my most favorite recipes here on the blog, these blondies and this Sweet Potato Butterscotch Pie! Though it feels inappropriate to make the pie if it’s not a holiday or special occasions these Sweet Potato Butterscotch Blondies are a “make anytime” kind of recipe and a staple in our house!

Ever since I started making black bean brownies a few years ago I have been trying to find other vegetable substitutes that work well in baked goods. I was so excited when I pulled these out of the oven for the first time and realized well they had worked! The sweet potato makes them denser than your traditional blondie, but the flavor is subtle. The butterscotch chips elevate them from good to great, the flavor combo is a perfect match. In my opinion, butterscotch is underrated and often forgotten about, we need to change that!

Why should you bake with sweet potato?

Sweet potatoes are naturally sweet and have a super creamy texture. When baked, peeled and mashed they are a great way to pack fiber, potassium and vitamins A and C into your baked goods. Sweet potatoes are also full of moisture making your baked goods fudgy and moist. Who doesn’t love a delicious treat with a kick of nutrition?

Tips for making Sweet Potato Butterscotch Blondies:

It takes less than 10 minutes to whip up the batter for these sweet potato butterscotch blondies and only 20-25 minutes to bake. A few tips for making things go smoothly:

1. Don’t use hot sweet potato, if you have just baked the sweet potato, let it cool before you add it to the batter
2. Do not over mix the dry ingredients, the sweet potato makes the baked good dense to begin with and over mixing makes the blondies flop.
3. Line your baking pan with parchment paper, the little butterscotch chips like to stick to the bottom of the pan.
4. Though it will be tempting to dive right in, allow the blondies to cool before slicing!

Sweet Potato Butterscotch Blondies

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• Author: Sprinkles and Sea Salt
• Total Time: 30 mins
• Yield: 12 blondies 1x

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Description

These Sweet Potato Butterscotch Blondies are a healthier dessert option. The sweet potato makes them super moist and the butterscotch melt making them deliciously fudgy.

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Ingredients

Scale 1x2x3x

• 1/2 cup coconut oil
• 2/3 cup light brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 cup mashed, baked sweet potato, skin removed
• 1 cup white all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 2/3 cup + 2 tbsp butterscotch chips

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Instructions

1. Pre-heat oven to 350°F
2. In the bowl of an electric stand mixer fitted with a blade attachment, cream together the coconut oil and brown sugar for 2 minutes on high
3. Add egg, mix
4. Add vanilla extract, mix
5. Add sweet potato, mix on high until completely incorporated
6. In a small bowl, whisk together flour, baking powder and sea salt
7. Slowly add flour mixture to mixer, mix until just incorporated*
8. Fold in 2/3 cup butterscotch chips
9. Pour mixture into a greased or parchment lined 8″ square baking pan
10. Sprinkle remaining butterscotch chips on top
11. Bake for 20-25 minutes
12. Cool before slicing into bars

Notes

*DO NOT OVER MIX THE FLOUR, THEY WILL FLOP IF DRY INGREDIENTS ARE OVER MIXED!

• Prep Time: 8 mins
• Cook Time: 22 mins

Keywords: #sweetpotatoblondies, #bakingwithsweetpotatoes, #baking

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If you make these Sweet Potato Butterscotch Blondies, let me know how you like them! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!