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Sweet Potato Blondie Bars

These sweet potato blondies are a great healthy dessert for Thanksgiving!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Total Time 28 minutes
Yield 9 - 15 blondies

Ingredients

  • 1/3 cup pureed or mashed sweet potato
  • 1/4 cup almond butter, or allergy-friendly sub
  • 1 1/2 cups cooked white beans or chickpeas, or 1 can
  • 1/3 cup pure maple syrup, honey, or agave
  • 1/4 cup flour (white, oat, spelt, almond, sorghum, etc.)
  • 3/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • optional 1/2 cup chocolate chips

Instructions

  • If using coconut flour in this recipe, use only 2 tbsp instead of 1/4 cup, because coconut flour is so absorbent.
    Preheat the oven to 350 F. Line or grease an 8x8 pan. Drain and rinse the beans very well. Process all ingredients except chocolate chips until completely smooth - Taste and texture will be much better in a food processor, but a blender can work if you must. Stir in the chips if using. Spread the batter into the pan, press a few chocolate chips into the top if desired, and bake on the center rack for 28 minutes. The bars will be warm and gooey when you take them out, and they firm up as they cool. For optimum freshness, I like to store these in the fridge.
    View Nutrition Facts

Notes

For a recipe with more traditional ingredients, try these Chocolate Chip Pumpkin Bars.