They only started selling Dandies marshmallows in Calgary a couple months ago and ever since I could get my hands on those little blobs of sugar, I’ve been hoarding them like they’re some rare item. I mean, it’s not like they’re all of a sudden going to stop selling them but I always feel like I have to save them for something special, and so far the only special thing I’ve made with them is s’more cookies. Well when Chicago Soydairy posted that they were holding a contest during Vegan Mofo and the winner would receive a years supply of Dandies Marshmallows, my initial response was, um, hell yeah!
All you have to do is make something with Dandies and blog about it. Talk about simple. I figured if I was gonna do this I had to make something a little over the top, and nothing makes things more over the top then caramel!
I’ve got Fall flavours on my mind, so I knew something with either pumpkin, apple or sweet potato was on the menu and after taking a look through the pantry I found a couple cans of pureed organic sweet potato left over from last year. Score! I’ve never made blondies before and I’ve been seeing pumpkin blondies all over the blogosphere the past few weeks, so I immediately started thinking of blondies with a sweet potato casserole twist. Blondies, marshmallows, candied pecans and caramel! Oh baby!
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 consumption but so worth the time they take to make.
SWEET POTATO CASSEROLE BLONDIES
- 1 1/4 cup sweet potato puree
- 3/4 cup canola oil
- 3/4 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 1/2 tablespoons ground flax seed
- 1/3 cup unsweetened non-dairy milk
- 1 1/2 teaspoons vanilla
- 2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 40 vegan marshmallows
- Candied pecans (recipe below)
- Caramel sauce (recipe below)
- 1 cup granulated sugar
- 1 tablespoon corn syrup
- 1/4 cup water
- 1/4 cup full fat coconut milk
- 1/4 cup non-dairy sour cream, such as Tofutti
- 2 tablespoons non-dairy margarine
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon vanilla extract
- 1/2 cup pecans
- 1/4 cup water
- 1/4 cup brown sugar
1. Prepare the caramel by stirring together the sugar, syrup, and water in a heavy saucepan (at least 5 cup capacity), 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. Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
4. Prepare the pecans by adding the pecans along with the water and sugar in a small sauce pan over medium high heat. 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.
5. Preheat oven to 350 degrees F and line an 8×8 pan with parchment paper.
6. In a medium bowl, whisk together sweet potato, oil, brown sugar, granulated sugar, flax seed, milk and vanilla. Mix until smooth.
7. In a small bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt. Slowly mix the flour mixture into the wet mixture until a thick batter forms, do not overmix, it’s ok if there are a few dry spots.
8. Pour batter into baking dish, smooth the top as best you can and bake for 40-50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Turn the oven temperature up to 400 degrees and scatter marshmallows and candied pecans over the top of the blondies. Place blondies back in oven and bake for 5 minutes or so, or until the marshmallows start to brown, careful not to burn the pecans.
9. Let cool completely, slice into 9 or 12 pieces and drizzle each blondie with caramel before serving.