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Sweet Potato Casserole Blondies

These turned out fantastic! Moist, tender, lightly spiced sweet potato blondies, fluffy Dandies marshmallows, crunchy candied pecans and decadent homemade caramel. Definitely not for everyday consumpt

Prep
Cook
Serves 5people
Ingredients
1 1/4
cups sweet potato puree
3/4
cup canola oil
3/4
cup brown sugar, packed
1/3
cup white sugar
1 1/2
ground flax seed
1/3
cup non-dairy milk
1 1/2
vanilla
2
cups unbleached all-purpose flour
1 1/2
baking powder
1 1/2
cinnamon
1
tsp nutmeg
1/2
tsp salt
40
dandies marshmallows
candied pecans (recipe below)
caramel sauce (recipe below)
homemade caramel sauce
1
cup makes about
ingredients
1
cup white sugar
1
tbsp corn syrup
1/4
cup water
1/4
cup full fat coconut milk
1/4
cup sour cream
2
tbsp Earth Balance butter
1/2
tsp fine grain sea salt
1/2
tsp vanilla extract
1/2
cup pecans
1/4
cup water
1/4
cup brown sugar
Directions
1.
In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened. Place your candy thermometer into the pot taking care that it is tip in immersed into the sugar mixture.
2.
Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F.). Immediately remove it from the heat and slowly and carefully pour the warm coconut milk into the caramel. Careful as it will bubble up furiously.
3.
Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the sour cream, Earth Balance and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.
4.
Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
5.
In a small sauce pan over medium high heat and the pecans along with the water and sugar. Stir to dissolve the sugar and bring to a low boil. Immediately turn down the heat to a simmer for 5-7 minutes until the water has dissolved and the sugar begins to caramelize. Remove from pan and spread them out into a single layer on a piece of parchment paper to dry.

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