Cinnamon Toast Spice Blondies

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Sometimes we just want a little something sweet, but not too heavy. This updated version of a classic blondie fits the bill. Our Cinnamon Toast Spice, 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


Cinnamon Toast Sweet Potato Blondies

All Recipes, Courses, North America, Regions, Sweet Somethings

Cinnamon Toast Sweet Potato Blondies


  • ¾ cup mashed, cooked sweet potato
  • ½ cup butter, melted
  • ½ cup white sugar
  • ½ cup dark brown sugar (packed)
  • ¼ cup milk
  • 1 tablespoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons Cinnamon Toast Spice
  • 1¼ cup all-purpose flour
  • 2 tablespoons Cinnamon Toast Spice, for top


  1. Preheat oven to 350 degrees.
  2. Line an 8X8 baking pan with parchment paper. Lightly spray the bottom on the parchment-covered pan with a bit of nonstick spray.
  3. 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.
  4. 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.
  5. Bake at 350 degrees until they are just set in the middle, about 25 - 30 minutes or until a toothpick comes out clean.
  6. Cool completely before cutting into bars. These will keep in a covered container for a week.

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