Spiced Sweet Potato Squares with Brown Sugar Glaze

Fresh Winner
Spiced Sweet Potato Squares with Brown Sugar Glaze
Donna Pochoday-Stelmach, Morristown, New Jersey

These Spiced Sweet Potato Squares are perfect for fall.

Spiced Sweet Potato Squares with Brown Sugar Glaze
Serves 12
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  1. 1¾ cups all-purpose flour
  2. ½ teaspoon baking soda
  3. ¾ teaspoon salt, plus more for glaze
  4. 1 tablespoon minced candied ginger
  5. 1 teaspoon pumpkin pie spice
  6. ½ cup sugar
  7. 1 cup firmly packed light brown sugar, divided
  8. 3 large eggs, room temperature
  9. ½ cup canola oil
  10. ½ cup fat-free half-and-half, or milk
  11. 1 teaspoon rum extract
  12. 2 cups finely shredded peeled sweet potato
  13. 2/3 cup pecans, toasted and roughly chopped
  14. ¼ cup heavy whipping cream
  15. ½ cup unsalted butter
  16. ½ teaspoon Madagascar bourbon vanilla extract
  17. 1 teaspoon fresh lemon juice
  18. Garnish: chopped toffee, toasted pecans
  1. Preheat oven to 350°. Spray a 13x9-inch metal baking pan with baking spray.
  2. In a large bowl, whisk together flour, baking soda, ¾ teaspoon salt, ginger, pumpkin pie spice, sugar, and ½ cup brown sugar.
  3. In a medium bowl, whisk together eggs, oil, half-and-half, and rum extract; add to flour mixture, and stir until combined. Add sweet potato and pecans, and stir until combined. Spread into prepared pan.
  4. Bake until a wooden pick inserted in the center comes out clean, about 25 minutes; transfer to a wire rack, and let stand until warm.
  5. In a small nonstick saucepan over medium-high heat, add cream, butter, vanilla, lemon juice, a pinch of salt, and remaining ½ cup brown sugar; stir until sugar dissolves. Bring to a boil over high heat; reduce heat, and continue stirring until smooth. Remove from heat.
  6. Pour glaze evenly over cake, and garnish with toffee and pecans. Let stand until glaze sets. Cut into squares.
Louisiana Cookin https://www.louisianacookin.com/


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