Sweet Potato Blondies (Gluten Free)
User Reviews
5
Sweet Potato Blondies (Gluten Free)
Description
The recipe begins with roasting whole sweet potatoes until tender, then peeling and pureeing the flesh with creamy nut butter, almond flour, eggs, maple syrup, baking soda, vanilla, and nutmeg. The batter is blended until smooth before baking in a lined pan. Chopped pecans and walnuts are sprinkled over the top for texture.
Baked at 350°F after an initial roasting at 400°F for the potatoes, the blondies develop a moist, dense crumb characterized by gooeyness rather than cakiness. The subtle spice of nutmeg and the natural sweetness of sweet potatoes and maple syrup complement each other.
After baking, the blondies are chilled in the refrigerator until fully cooled to set their texture firmly before slicing. Their richness and moistness make them a suitable snack or dessert, especially for those avoiding gluten.
Using creamy nut butter is important for smooth batter consistency. Batter must be fully blended for a uniform texture. Be prepared for very gooey blondies; a sharp knife cleaned between slices helps achieve neat cuts. Store leftovers refrigerated up to five days for best freshness.
Ingredients
- 2 ¼ cups sweet potato about 2 large sweet potatoes, mashed
- ¾ cup nut butter creamy
- 3 tbsp pure maple syrup
- ⅓ cup almond flour
- 2 egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp nutmeg
- ¼ cup pecans
- ¼ cup walnuts
Instructions
- First, preheat oven to 400 degrees Fahrenheit. Wrap sweet potatoes in tin foil and pierce with fork several times. Place on baking sheet.
- Roast sweet potatoes for an hour, or until potatoes are fork tender.
- Once tender, remove from oven. Carefully unwrap and peel potatoes.
- Place flesh of sweet potatoes and all remaining ingredients (except nuts) in food processor or blender.
- Then, blend on high for 15 to 20 seconds or until smooth and creamy.
- Lower oven heat to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
- Spread batter into lined pan. Sprinkle with pecans and walnuts if desired.
- Bake for 25 to 27 minutes or until a toothpick inserted comes out clean.
- Finally, remove from oven. Place blondies in fridge for 2 hours until fully cooled. Then slice and serve.
Notes
- Use about two large sweet potatoes for the recipe's quantity.
- Creamy nut butter (almond, cashew, or peanut) ensures smooth batter; avoid crunchy varieties.
- Blend the batter thoroughly until fully smooth to achieve proper texture.
- Remember to lower oven temperature to 350°F before baking the blondies after roasting sweet potatoes.
- Cool blondies completely in the fridge before slicing to firm them up nicely.
- Due to their gooey nature, slice with a sharp knife and clean the blade between cuts for cleaner pieces.
- Store any leftovers in the refrigerator for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 142mg | 6% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2684IU | 54% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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