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. 

Recipe by MyRecipes


Credit: Darcy Lenz

Recipe Summary

Serves 9 (serving size: 1 square)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350ºF. Grease an 8-inch square baking pan, and line with parchment paper, allowing 1 inch of paper to hang over sides of pan. Grease the parchment paper.

  • Melt butter in a medium saucepan over medium-low; cook, stirring and scraping bottom of pan often with a rubber spatula, until butter begins to turn golden brown and fragrant with a delicious nutty aroma (you should see bits of browned milk solids), 2 to 3 minutes. Turn off heat.  

  • Whisk in brown sugar until smooth. Then, whisk in the mashed sweet potato and vanilla extract. Whisk in the egg and egg yolk until completely incorporated, and batter is smooth and glossy. Whisk in the flour, cinnamon, salt, ginger, and nutmeg.

  • Pour batter into prepared pan and bake 25 minutes. Remove pan from oven; increase heat to 400ºF. Sprinkle marshmallows and walnuts evenly over top. Return pan to oven and bake until marshmallows are melted and browned, 5-10 minutes longer. Cool completely before slicing into squares. 

Chef's Notes

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.