Sweet Potato Peanut Butter Blondies

Sweet potatoes in your dessert…. sounds questionable. Because baking with almond flour or coconut flour can be tricky, sub sweet potato puree. Especially if you’re trying to bake goodies that are moist and fluffy on the inside! This is one of my favorite recipes because it’s so simple. I like to meal prep for the week including a bunch of sweet potatoes so usually I have the puree on hand and can whip these up fairly quickly! Perfect for any dinner party or dip them in almond milk for the perfect late night snack. Check out my raspberry crumble bars for more dessert options 🙂

Sweet Potato Peanut Butter Blondies

February 7, 2018
: 20 bars
: 10 min
: 35 min
: 45 min
: Easy

By:

Ingredients
  • 1 egg
  • 1/4 cup softened coconut oil
  • 2/3 cup creamy peanut butter
  • 1/2 cup coconut sugar
  • 2/3 cup sweet potato puree (I just food process mine until smooth)
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 3/4 tsp baking soda
  • 1/2 cup chopped chocolate
Directions
  • Step 1 Preheat oven to 350 degrees (175C)
  • Step 2 In a large bowl, combine egg, coconut oil, peanut butter, coconut sugar, sweet potato and vanilla
  • Step 3 Mix until throughly combined
  • Step 4 Add almond flour, coconut flour, spices, baking soda and mix either by hand or in food processor until smooth
  • Step 5 Stir in chocolate pieces
  • Step 6 Line an 8×8 baking dish with parchment paper
  • Step 7 Place in oven for 35 minutes
  • Step 8 Remove and let cool
  • Step 9 Slice and serve with almond milk or my favorite… coconut milk ice cream!

 

 


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