Whole Wheat Sweet Potato Squares with Peanut Butter Glaze
These whole wheat sweet potato squares are infused with chai spices and have a gooey, delicious peanut butter glaze. This is perfect breakfast food, and it's super kid-friendly.
Servings: 16 squares
Calories: 139kcal
Ingredients
- For the squares:
- 2 cups whole wheat pastry flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup applesauce
- 1 teaspoon vanilla extract
- ½ cup cooked sweet potato, about 1 small sweet potato, well mashed
- ⅓ cup sugar
- ¼ cup vegetable oil
- 1 ½ cups non-dairy milk
- 2 teaspoon 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 teaspoon powdered sugar
Instructions
- In a large bowl, mix the flour, baking soda, baking powder, spices and salt.
- In a smaller bowl, whisk together the applesauce, oil, sugar, vanilla extract, sweet potato and non-dairy milk until well mixed.
- Add the wet ingredients to the dry ingredients and mix just until you have a smooth batter.
- 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.
- Pour the batter into the pan and with a spatula or ladle spread evenly and smooth out the top.
- Preheat the oven to 350 degrees Fahrenheit. Bake in the oven 25 minutes or until a toothpick inserted in the center comes out clean.
- Make the glaze by whisking together the peanut butter, water, vanilla and powdered sugar until you have a smooth mixture.
- 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.
- Cool thoroughly before serving.
Nutrition
Calories: 139kcal | Protein: 3.4g | Fat: 6.1g | Fiber: 2.4g | Sugar: 4.2g