Thank you so much for stopping by—I’m thrilled to share these comforting Salted Caramel Sweet Potato Blondies with you! This sweet potato blondies recipe brings cozy autumn vibes and the perfect blend of sweet and savory. Once you taste a bite, you’ll understand why it’s so special. If you love this, don’t forget to subscribe by email for more recipes!
Overview of Recipe Content
What this is: A soft, moist blondie bar where mashed sweet potato meets buttery, caramel-swirled bliss. Ideal for fall gatherings, potlucks, or treating yourself after a long day.
Why you’ll love it:
- Naturally moist thanks to sweet potatoes
- Balanced sweetness—with salted caramel folded in and a sprinkle of sea salt on top
- Unique twist on traditional blondies that feels both nostalgic and gourmet
Taste profile: Rich, caramel‑sweet, with a subtle earthy sweetness from the sweet potato. Salt adds a perfect contrast with every bite.
Health & seasonal relevance: A nod to fall flavors—sweet potatoes pack vitamin A and fiber, and brown sugar adds warmth. Perfect dessert for Thanksgiving or cozy kitchen moments.
Ingredients:
- 1 cup mashed sweet potatoes (≈ 1 medium sweet potato)
- ½ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all‑purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup salted caramel sauce (store‑bought or homemade)
- Sea salt for sprinkling
Tools needed:
- Mixing bowls
- Mixer or whisk
- 8×8 or 9×9 inch baking pan
- Parchment paper or non-stick spray
- Spatula
Suggested substitutions/additions:
- Swap salted caramel for butterscotch or dulce de leche
- Add chopped nuts (pecans or walnuts) for crunch
- Stir in chocolate chips or swirl melted chocolate
- Use gluten-free flour blend to make GF blondies
How to Make Salted Caramel Sweet Potato Blondies
- Prep the pan and oven.
Preheat oven to 350°F (175 °C). Line your baking pan with parchment or grease it well. - Mash the sweet potato.
Peel, cube, and roast or boil one medium sweet potato until soft. Mash until smooth and measure 1 cup. - Mix wet ingredients.
In a bowl, whisk together melted butter, brown sugar, granulated sugar. Add eggs one at a time, mixing until smooth, then stir in vanilla and mashed sweet potato. - Combine dry ingredients.
In another bowl, whisk flour, baking powder, and salt. Gradually fold dry ingredients into wet until just combined. - Assemble blondies.
Pour half the batter into the pan, smooth the top. Drizzle half the caramel sauce. Dollop the remaining batter on top, spread gently, then swirl the rest of the caramel with a knife. - Bake & finish.
Bake 25–30 minutes, until edges are golden and a toothpick comes out mostly clean with a few moist crumbs. Sprinkle sea salt over warm blondies for contrast. - Cool & slice.
Let cool completely in the pan before slicing into squares. Wait for that caramel swirl to set!
I always think of my grandma’s kitchen when these are in the oven—the smell of sweet potato, butter, sugar, caramel… pure love!
What to Serve with Salted Caramel Sweet Potato Blondies
- A scoop of vanilla ice cream or a dollop of whipped cream
- Warm spiced apple cider or a creamy latte
- Fresh fruit like sliced pears or figs for contrast
- Coffee or herbal tea to balance the sweetness
Tips for Making It Perfect
- Don’t overmix: keep the batter tender.
- Test with a toothpick at 25 minutes—don’t overbake or they’ll dry out.
- Use room‑temperature eggs for smoother texture.
- Line the pan so blondies lift out easily.
- Make ahead by baking and storing airtight; top with sea salt just before serving.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days.
- Freezing: Freeze unfrosted bars for up to 3 months. Thaw before adding sea salt topping.
- Reheat: Warm gently in microwave or oven for a few seconds before serving.
General Information
Sweet potato desserts have roots in fall cooking traditions across the U.S.—especially holiday tables. The twist of caramel turns this into a decadent, yet familiar bar. These blondies showcase the natural sweetness and adding salty caramel amps up the nostalgia. They’re perfect for seasonal baking but delicious year‑round too.
Frequently Asked Questions
Can I make these gluten‑free?
Yes! Substitute a 1:1 gluten‑free flour blend and ensure your baking powder is gluten‑free.
Can I use homemade caramel?
Absolutely—homemade caramel brings deeper flavor. Cool slightly before swirling in the batter.
Can I leave out the caramel?
Sure—just sprinkle chopped nuts or chocolate chips instead and skip the sea salt topping.
How do I mash the sweet potato smoothly?
Roast or boil until very soft, then mash or puree. No lumps makes better texture.
Can I use canned sweet potato?
If pureed sweet potato (not syrupy), yes—measure only the potato and drain excess liquid.
Conclusion
These Salted Caramel Sweet Potato Blondies are cozy, indulgent, and surprisingly wholesome. Sweet potato meets gooey salted caramel in a blondie bar worth sharing—or hiding in your kitchen corner. If you love this, you’ll also enjoy:
- Sweet Potato Rum Carrot Cake Squares
- Blissful & Powerful Caramel Banana Bread
Feel free to explore more at my blog and follow along for more cozy sweets! Warm hugs and happy baking.
Interactive Elements
I’d love to hear your feedback—leave a review, and don’t be shy to share your photos on Pinterest: https://www.pinterest.com/poulefrecipe/. Tag me so I can feature your delicious creations!
Nutritional Information
| Nutrient | Per serving (approx.) |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 32 g |
| Protein | 3 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Fiber | 2 g |
| Sugar | 18 g |
| Sodium | 180 mg |
Salted Caramel Sweet Potato Blondies
- Total Time: 45 mins
- Yield: 9 blondies 1x
Description
Cozy and indulgent Salted Caramel Sweet Potato Blondies—moist, caramel-swirled bars with just the right amount of sea salt. Perfect for fall and holiday baking!
Ingredients
1 cup mashed sweet potatoes (about 1 medium sweet potato)
½ cup unsalted butter, melted
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup salted caramel sauce (store-bought or homemade)
Sea salt for sprinkling
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper or grease well.
2. Mash the cooked sweet potato until smooth and set aside.
3. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
4. Add eggs one at a time, then stir in vanilla extract and mashed sweet potato.
5. In a separate bowl, combine flour, baking powder, and salt.
6. Gradually fold the dry ingredients into the wet mixture until just combined.
7. Spread half of the batter into the prepared pan and smooth the top.
8. Drizzle half of the salted caramel sauce over the batter and swirl gently with a knife.
9. Add the remaining batter and repeat the swirl with the remaining caramel.
10. Bake for 25–30 minutes, until edges are golden and a toothpick comes out with moist crumbs.
11. Sprinkle with sea salt while warm, let cool completely in the pan, then slice and serve.
Notes
For a nutty twist, add ½ cup chopped pecans or walnuts.
Use gluten-free 1:1 baking flour to make these gluten-free.
Blondies can be made a day ahead and stored in an airtight container.
Delicious served with vanilla ice cream or whipped cream.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
- Cholesterol: 40
