Get the Recipe: Sweet Potato Blondies (Gluten Free)
These Sweet Potato Blondies are soft, gooey and warmly spiced! These gluten free sweet potato bars taste like sweet potato pie but they are way easier.
Ingredients
- 2 ¼ cups mashed sweet potatoes, about 2 large sweet potatoes
- ¾ cup creamy nut butter
- 3 tbsp pure maple syrup
- ⅓ cup almond flour
- 2 eggs
- 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
- About 2 large sweet potatoes are sufficient for this recipe.
- Use creamy nut butter, not crunchy. Almond butter works best, but cashew butter and peanut butter work as well.
- Process batter until fully smooth and creamy.
- Do not forget to lower oven temperature to 350 degrees Fahrenheit before baking blondies.
- Allow blondies to cool completely in the fridge before slicing and serving.
- These bars are VERY gooey! I suggest slicing with a very sharp knife and cleaning knife before each slice.
- Store leftovers in the fridge for up to 5 days.
Calories: 142kcal, Carbohydrates: 10g, Protein: 5g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 142mg, Potassium: 173mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2684IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg