Chocolate Chip Sweet Potato Blondies (In a Blender)
Prep Time5 minutesmins
Cook Time23 minutesmins
Total Time28 minutesmins
Servings: 162” blondies
Calories: 98kcal
Course: Breakfast, Dessert
Cuisine: American
Rich and full of that vanilla-caramel flavor, these Chocolate Chip Sweet Potato Blondies are secretly healthy and Paleo friendly too! Made in just a blender, they’re also the easiest, no-fail blondies out there!
Ingredients
1cupMashed Sweet Potato, 225g, from 1 large,See notes to prep
½cupAlmond Butter, Creamy, 128g
¼cupPumpkin Puree
1tspVanilla Extract
1Egg
½cupAlmond Flour, about 40g
¼cup1:1 Sugar Substitute, or regular sugar
1tspCinnamon
1½tspBaking Powder
¼cupChocolate Chips, Stevia Sweetened, 56g
Instructions
Preheat the oven to 350°F, and line a 8” x 8” brownie pan or baking dish with parchment paper.
Combine sweet potato, almond butter, pumpkin puree, vanilla and egg in a blender or food processor and blend until combined.
Add in almond flour, sugar replacement, cinnamon and baking powder, and blend again until evenly mixed.
Fold in about 3 tablespoons chocolate chips.
Pour batter into prepared pan and spread.
Top with additional chocolate chops
Bake for 23 minutes.
Allow to cool completely (about 30 minutes) before slicing or they might be too soft.
Notes
Use Garnet or Jewel sweet potatoes. They are orange-reddish on the outside, and mildly sweet.
Make sure you let the sweet potato cool before going ahead with the recipe or it will scramble the eggs.
To make mashed sweet potato:
Preheat oven to 400°F.
Wash and scrub sweet potato and piece all over with a fork about 10 times.
Bake for about 35-45 minutes.
Gently squeeze with an oven mitt to test if cooked. Return to oven at 10 minute intervals if firm.
Storage:
Cool blondies completely before storing.
Room temperature: 2-3 days, tightly wrapped in plastic wrap or in an airtight container.
Fridge: 1 week in an airtight container.
Freezer: 6 months, individually wrapped in plastic wrap and placed in freezer-safe zipper bags.