Sweet Potato Blondies

After another visit to the Terra Greenhouse Winter Market I was inspired to make some Sweet Potato Blondies. They turned out so moist and flavourful that my family had a hard time putting them down. I will definitely be making this one again, especially when sweet potato season hits!photo 2(2)

Sweet Potato Blondies
Serves: 8-10
  • 200g softened unsalted butter
  • 200g soft brown sugar
  • grated zest of two large oranges
  • 1 large sweet potato – peeled, cooked, mashed and cooled
  • 4 large free range eggs, lightly beaten
  • 100g gluten free self raising flour
  • 75g ground almonds
  • 2 teaspoons gluten free baking powder
  1. Preheat oven to 320F.
  2. Whisk together the softened butter, soft brown sugar and orange zest in a stand mixer or large bowl using a hand mixer. Whisk in the mashed sweet potato (be sure to let it cool first) and gradually add the lightly beaten eggs. (wet ingredients)
  3. Sieve together the gluten free flour, ground almonds and baking powder. (dry ingredients)
  4. Add the dry ingredients to the wet ingredients and carefully fold together until fully combined. Pour into pan brushed first with melted butter.
  5. Bake for one hour or until a skewer inserted into the cake comes out clean.
  6. Drizzle topping:
  7. Combine the juice of one of the oranges with 4 tablespoons of icing sugar and spoon over the cake while it is still warm.


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