Soft, crunchy and fudgy Sweet Potato Turtle Blondies complete with the chocolate chip, pecan and caramel flavor! Made with almond flour and an almond butter caramel, these sweet potato blondie bars are Paleo friendly too.
Ingredients
1cupMashed Sweet Potato, 280g, from about 1 large, See notes to prep
¼cupAlmond Butter, Creamy, 64g
¼cupMaple Syrup
1Egg
1tspVanilla Extract
⅔cupAlmond Flour, about 53g
¼cup1:1 Sugar-free Brown Sugar Substitute, or coconut sugar
1tspCinnamon
½tspBaking Soda
¼cupChocolate Chips, Sugar free, 56g
¼cupChopped Pecans, 28g
Instructions
Preheat the oven to 350°F, and line an 8x8” pan or baking dish with parchment paper.
In a large bowl, mash sweet potato with a fork. Add almond butter, maple syrup, egg and vanilla and mix using a hand mixer (or blender or food processor) until combined.
Add in almond flour, brown sugar replacement, cinnamon and baking soda, and mix.
Fold in about 3 tablespoons pecans and chocolate chips.
Pour batter into prepared pan and spread.
Top with additional pecans and chocolate chips.
Bake for about 25 minutes.
Allow to cool for 10 minutes in the pan then transfer to a cooling rack. Allow to cool completely (about 30 minutes) before slicing or they will 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.