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SWEET POTATO BLONDIES

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Sweet Potato Blondies made with cashew butter and egg.

Sweet Potato Blondies made with cashew butter and egg.

These chewy gooey blondies have been a hit with all of my taste-testers.  Bonus is, they're packed with antioxidants, fibre, healthy fats, and plant-based protein! They’re also suitable for vegan, gluten-free, paleo, and keto diets.

The cardamom is optional, but I feel like it makes these blondies a little unique. For a fall-flavoured or festive spin, try substituting pumpkin pie or gingerbread spice mix.

We love adding lots of chocolate chips to our blondies. However, you can certainly substitute chopped pecans, try 1/2 cup of each, or use Lily’s sugar-free white or salted caramel chocolate chips instead. Another fun idea is to top the blondies with marshmallows for a “s’mores” or sweet potato casserole vibe. While the blondies are still warm, sprinkle with mini marshmallows and chocolate chips. Return to the oven for just a few minutes to melt the toppings.

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Ingredients:

  • 1 cup almond flour

  • 3/4 cup Lakanto Golden sugar-free monk fruit sweetener (see note below*)

  • 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder

  • 2 tsp cinnamon

  • 1/2 tsp cardamom

  • 1/4 tsp baking soda

  • 1/4 tsp sea salt

  • 1 cup raw cashew or almond butter

  • 2/3 cup sweet potato purée (see note below*)

  • 1 Tbsp avocado oil (or coconut oil, melted)

  • 1 egg or flax egg (see note below*)

  • 1 tsp pure vanilla extract

  • 2/3 cup sugar-free chocolate chips plus more for topping

  • other optional add-ins/toppings (as described above): chopped nuts, white or salted caramel chocolate chips, and/or marshmallows

*Notes:

For sweeter blondies, increase Lakanto Golden to 1 cup. Non-keto can substitute coconut or brown sugar.

There is 2/3 cup sweet potato purée in the entire batch of blondies, so you can certainly enjoy one and keep it low carb!

To make a flax egg, combine 1 Tbsp ground flax with 2 1/2 Tbsp warm water. Allow the mixture to sit for approximately 10 minutes until it has a gloopy, egg-like consistency.

Directions:

  1. Preheat oven to 350ºF and line an 8x8” baking pan with parchment.

  2. Put almond flour, sweetener, protein powder, cinnamon, cardamom, baking soda, and salt in a medium bowl and stir to combine.

  3. In a separate bowl, beat together nut butter, sweet potato purée, oil, egg (or flax egg), and vanilla. Add to dry ingredients and stir until well-incorporated.  

  4. Fold in chocolate chips and scrape the batter into prepared baking pan. Smooth the top and sprinkle with additional chocolate chips as desired.

  5. Bake for 30 minutes, then tent with aluminum foil and bake for an additional 30 to 40 minutes (see note below*). Remove from oven and cool completely before cutting and serving.

Notes:

When baking blondies, the key is to remove them from the oven when the edges are nicely browned but the middle looks slightly underdone. This ensures that you get that nice crust with a moist, gooey centre. Alternatively, if you prefer firmer, less moist blondies, you can bake them for longer.

Sweet Potato Blondies can be stored in an airtight container in the fridge for a week or the freezer for up to 2 months.

Vegan Sweet Potato Blondies made with almond butter and flax egg.

Vegan Sweet Potato Blondies made with almond butter and flax egg.