Whole Wheat Sweet Potato Squares with Peanut Butter Glaze
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
- 1 cup applesauce
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 2 cups whole wheat pastry flour
- 1/3 up sugar
- 1/4 cup crunchy peanut butter
- for the squares:
- 1/2 cup cooked sweet potato well mashed (about 1 small sweet potato)
- 1 1/2 cups non-dairy milk (i used soy. almond milk would be g
- 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:
- a few drops of vanilla extract
- 6 tsp powdered sugar
- Carbohydrate 12.9958542709265 g
- Cholesterol 30.9114583325049 mg
- Fat 18.4095854231165 g
- Fiber 2.34827601550481 g
- Protein 4.30171864677493 g
- Saturated Fat 8.22359898504767 g
- Serving Size 1 1 Serving (54g)
- Sodium 132.216927094575 mg
- Sugar 10.6475782554217 g
- Trans Fat 1.1166163179077 g
- Calories 227 calories
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.
