Are you looking for a sweet treat you can feel good about serving your peeps? Then check out these Sweet Potato Blondies. Not only are they chocked full of yummy chocolate and toasted walnuts, but they are also veggie-packed, whole-wheat, sweetened with unrefined maple sugar and have 100 less calories than the traditional version.
I originally shared this recipe on 2/26/13. I have updated the images and some of the text today.
Fall is the perfect time for baking. The air is crisp and clean, so you can actually look forward to turning your oven on and warming up just a bit. And with fall also comes Back-to-School, which means bake sales, lunch boxes, football games, potlucks, birthday parties and on and on and on….
It seems like you always need to take some sort of goodie somewhere. It can be daunting. And not everyone is a master baker, right?! Well, these Sweet Potato Blondies will treat you right. They are easy to whip up with just 20 minutes of prep and they are a sneaky way to get an extra serving of vegetables into your crew.
Not to mention they are absolutely delicious! The sweet potatoes add such awesome flavor, texture and moisture to the blondies. Throw in a few chocolate chips and walnuts and you are off to the ever-loving-blondie races.
So it’s time to turn on your oven, channel your inner-blondie and get to baking. You’ll be able to hold your head high the next time you take a sweet treat to an event. They are the perfect yummy, but healthier dessert. Exactly what you need for all of your fall activities!
Check out a few of my other sneakily healthy dessert and baking recipes…
These Sweet Potato Blondies are chocked full of chocolate, toasted walnuts and are veggie packed, whole wheat and 100 calories less than the traditional version. Perfect for all of your Fall activities!
- 2 large sweet potatoes, about 1 ½ pounds, peeled and cut into 1-inch chunks
- 1 cup white whole wheat flour
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated maple sugar or dark brown sugar
- 8 tablespoons unsalted butter, softened
- 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.
- Beat sugar and butter in a large bowl on medium high speed until smooth. Add sweet potato and beat until smooth. Beat in egg and vanilla. Add flour mixture and beat on low until just combined. Stir in chocolate chips and walnuts by hand.
- Spread dough into the prepared baking dish and bake until golden and set up, 22 to 26 minutes.
Here is the original image associated with this blog post.