Sweet Potato Blondies
These super fudgy sweet potato blondies are secretly nutritious, naturally sweetened, peanut buttery, and absolutely delicious. You won't even taste the sweet potatoes. The perfect healthy, gluten-free, and vegan dessert!
Ingredients
- 1 cup mashed sweet potato, 1-2 medium-sized sweet potatoes
- ½ cup creamy all-natural peanut butter
- ⅓ cup real maple syrup
- 1 ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 tablespoon coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and line an 8” x 8” baking tin with parchment paper.
- Microwave Sweet Potatoes: Pierce the sweet potato with a fork several times. Steam in the microwave for 3-5 minutes until very fork-tender. Allow the sweet potato to cool for 5 minutes, then cut it open, scoop out the insides, and discard the skin.
- Boil Sweet Potatoes: Bring a pot of water to a boil on the stovetop. Peel the sweet potatoes, cut them into quarters, and add them to the boiling water. Cook for 10 to 12 minutes or until they are fork-tender. Once the sweet potatoes are cooked, remove them from the boiling water, drain them, let them cool for 5 minutes, and mash them with a fork.
- While the sweet potatoes are cooking, in a large mixing bowl, combine the peanut butter, maple syrup, vanilla extract, and ground cinnamon.
- Measure out 1 cup of mashed sweet potato and add it to the mixing bowl with the peanut butter mixture.
- Add the coconut flour, baking powder, and salt to the mixing bowl. Stir until everything is well combined.
- Gently fold in the chocolate chips using a spatula. Then, evenly spread the batter into the prepared baking tin. Sprinkle the remaining chocolate chips on top.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool before serving. Enjoy!
Notes
Storing: For best results, store the cooled blondies in an airtight container at room temperature for up to several days or refrigerate for a longer shelf life. They can also be frozen for up to 3 months for future consumption.
Freezing: You can freeze these blondies. Once cooled, wrap them tightly in plastic wrap or aluminum foil, place them in an airtight container, and freeze for up to 2-3 months.
Sweet Potatoes Sub: Substitute with canned pumpkin. You can even try mashed banana. DO NOT use pumpkin pie filling.
Peanut Butter Sub: Try almond, cashew, or sunflower seed butter.
Maple Syrup Sub: Use honey or agave syrup instead.
Coconut Flour Sub: You can substitute ⅓ cup of almond flour for every 2 tablespoons of coconut flour.
Chocolate Chips Sub: Swap with nuts, dried fruit, or coconut flakes.
Sweet Potatoo Tip: You can microwave, boil, bake, or use leftover sweet potatoes. Avoid using canned sweet potatoes meant for pie, as they contain extra sugar. DO NOT use russet potatoes!!!
Appearance of Blondies: Don’t worry if the blondies look a bit soft (or raw) when you take them out of the oven. They’re supposed to be fudgy.
Cooling: Let the blondies cool down completely before cutting them. This helps them stay together nicely.
The nutritional information below is calculated without chocolate chips; if you add them, each bar will be roughly 160 calories.
Nutrition
Calories: 140kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 103mg | Potassium: 158mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2097IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 0.4mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!
