Sweet Potato Squares
These autumnal dessert bars combine the elements of the classic, marshmallow-topped sweet potato casserole into a gooey and glorious blondie. (After all, sweet potato casserole kind of belongs on the dessert table anyway.) We use rice flour for these Sweet Potato Squares because this gluten-free flour absorbs moisture from the sweet potato better than all-purpose flour, resulting in a wonderfully tender—not wet or overtly cakey—texture. Browning your butter may, at first, seem unnecessary, but this step infuses the blondies with an incredible toastiness you don’t want to miss out on.
One small sweet potato will yield a bit more than ½ cup sweet potato mash; however, do not add extra sweet potato to the recipe. You can bake and mash your sweet potato in advance; simply prick the potato all over with a fork and bake at 425ºF until tender, about 45-50 minutes.