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5 from 2 votes

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Servings: 16 squares
Calories: 139kcal


  • 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
  • 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


  • 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.


Calories: 139kcal | Protein: 3.4g | Fat: 6.1g | Fiber: 2.4g | Sugar: 4.2g