Cinnamon Toast Spice Blondies

April 2023 Sherrie Hahn

Sometimes we just want a little something sweet, but not too heavy. This updated version of a classic blondie fits the bill. Our , featuring Indonesian and Vietnamese cassia-cinnamons with true cinnamon, dark brown sugar and just a hint of nutmeg, perfectly complements the sweet potato base. These disappeared in moments at our last recipe test, and may need a "re-test" in my personal kitchen tonight. They've got sweet potatoes in them... so they're totally healthy, right?

Cinnamon Toast Spice Blondies

Sherrie Hahn

Ingredients

3/4 cup mashed, cooked sweet potato
1/2 cup butter, melted
1/2cup white or coconut sugar
1/2 cup dark brown sugar (packed)
1/4 cup milk
1 tablespoon vanilla extract or
�1/2 teaspoon baking powder
1/2 teaspoon �
2 teaspoons �
1-1/4 cup all-purpose flour
2 tablespoons �

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Directions

Preheat oven to 350 degrees. Line an 8X8 baking pan with parchment paper. Lightly spray the bottom on the parchment-covered pan with a bit of nonstick spray.

In a large bowl, cream together melted butter, mashed sweet potato, sugar, brown sugar, milk and vanilla extract until smooth. Then add the baking powder, salt, 2 teaspoons of Cinnamon Toast Spice and flour to the mixture. Stir until combined, being careful not to overmix.

Pour batter into prepared pan. Gently spread batter to all corners with a rubber spatula. Sprinkle remaining 2 tablespoons of Cinnamon Toast Spice evenly over the batter.

Bake at 350 degrees until they are just set in the middle, about 25 - 30 minutes or until a toothpick comes out clean.�

Cool completely before cutting into bars. These will keep in a covered container for a week.

Note

Even more decadent with Maple Sugar substituted for the sprinkle of Cinnamon Toast Spice on top before baking.