Whole Wheat Sweet Potato Squares with Peanut Butter Glaze
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 16
Ingredients
  • For the squares:
  • 2 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup applesauce
  • 1 tsp vanilla extract
  • ½ cup cooked sweet potato, well mashed (about 1 small sweet potato)
  • ⅓ cup sugar
  • ¼ cup vegetable oil
  • 1½ cups non-dairy milk (I used soy. Almond milk would be great too)
  • 2 tsp chai spices (I used a combination of cinnamon, cloves, green cardamom and nutmeg. You can go with just cinnamon if you'd rather)
  • For the peanut butter glaze:
  • ¼ cup crunchy peanut butter
  • ¼ cup water
  • A few drops of vanilla extract
  • 6 tsp powdered sugar
Instructions
  1. In a large bowl, mix the flour, baking soda, baking powder, spices and salt.
  2. In a smaller bowl, whisk together the applesauce, oil, sugar, vanilla extract, sweet potato and non-dairy milk until well mixed.
  3. Add the wet ingredients to the dry ingredients and mix just until you have a smooth batter.
  4. Grease a 9-inch square cake pan or, for easier removal, line the bottom of the pan with parchment or foil and oil the surface.
  5. Pour the batter into the pan and with a spatula or ladle spread evenly and smooth out the top.
  6. Preheat the oven to 350 degrees Fahrenheit. Bake in the oven 25 minutes or until a toothpick inserted in the center comes out clean.
  7. Make the glaze by whisking together the peanut butter, water, vanilla and powdered sugar until you have a smooth mixture.
  8. Let the muffin "cake" cool for 10 minutes. Unmold the cake, place on a rack, then pour the glaze over with a spoon, ensuring you spread it evenly.
  9. Cool thoroughly before serving.
Nutrition Information
Calories: 139 Fat: 6.1 grams Sugar: 4.2 grams Fiber: 2.4 grams Protein: 3.4 grams
Recipe by Holy Cow! at http://holycowvegan.net/2014/04/sweet-potato-muffin-squares.html