sweet potato blondies
I have been stuck at my desk working on the re-design of healthy seasonal recipes, and haven’t been able to get into the kitchen a lot lately. But now that the site is up, I cannot wait to share these healthy blondies with you.
These have proven, like most baking recipes, to need more testing than other recipes. Back in January, I set out to do a make-over of chocolate chip blondies using pureed sweet potatoes to replace some of the butter. And now, in late February, at long last, they are ready for their moment in the spotlight.
- They come in at only 174 calories a piece, as compared to 298 in a toll house blondie of the same size.
- They have only 2 grams of saturated fat (the Toll house blondies have 9g.)
- Bonus* these have 2 grams of fiber each.
The butter in full-fat blondies act as a shortening agent , which yields a dense cookie. So be warned, these sweet potato blondies aren’t as dense. These are more cakey. Which also got me thinking, they would make a good muffin, so I gave it a whirl. They came out great.
To make the muffin variation, divide the batter in a 12-cup muffin pan coated with cooking spray (or lined with liners) for 26 to 28 minutes. Note* One batch of batter makes 12 muffins, so double the nutritional info.
As far as the new site goes. What do you think? Make sure you check out the easy new navigation. In the menu bar at the top, select the course you are looking for under the recipes tab. Or if you don’t know what you want to make, you can visit the index. I hope this will help you all out when you’re looking for something good to eat.
Prep Time: 20 minutes
Total Time: 2 hours
Yield: 24 bars
Calories per serving: 174
Fat per serving: 10
- 2 large sweet potatoes, about 1 ½ pounds, peeled and cut into 1-inch chunks
- 1 cup whole-wheat pastry flour
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dark brown sugar
- 4 tablespoons unsalted butter, melted
- ¼ cup canola oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- ½ cup chopped toasted walnuts
- Bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Add sweet potato to steamer basket, cover and cook until tender when pierced with a knife 14 to 18 minutes. Cool completely. Transfer to a food processor and puree until smooth, scraping down the sides as necessary. You will only need 1 ½ cups puree for this recipe. Reserve any remaining puree for another use.
- Preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
- Whisk whole-wheat pastry flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- Whisk brown sugar, butter and canola oil in a large bowl until smooth. Add sweet potato and whisk until smooth. Whisk in egg and vanilla. Add flour mixture and stir with a silicone spatula until just combined. Stir in chocolate chips and walnuts.
- Spread dough into the prepared baking dish and bake until golden and set up, 22 to 26 minutes.
2 grams saturated fat. 2 grams fiber. 3 g protein. 74 mg sodium.
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