Your Monday needs these blondies.
In addition to being hands-down delicious, these coconut flour-sweet potato blondies are loaded with superfood nutrition that will make you happy inside and out, and ready to tackle anything Monday throws your way!
Here’s more reason to give these blondies a go:
Are you wondering what (on earth) you can make for upcoming holiday gatherings that will charm and delight eaters from the following categories in one fell swoop?
*Everyone and anyone who is avoiding gluten, grains, dairy, refined oil and refined sugar
These blondies are the answer! Better yet, they also happen to be inexpensive and easy-to-prepare, too.
Before you get too excited, it is imperative that you judge the deliciousness of these blondies for yourself, so make a batch asap.
For example, today. You demand quality assurance.
It’s fine if you are a household of 1 or 2 because, these blondies are more than dessert: they can be eaten as uber-nutritious energy bar snacks (did that Saturday & Sunday) and breakfast bars (did that this morning), too!
All that you need to do is mix up this thick and fluffy batter:
The four key ingredients are coconut flour, nut butter (almond butter is delicious, but I have to say, peanut butter is my favorite!), nondairy milk, and, of course, sweet potato.
I microwaved the sweet potato (one very large sweet potato yielded just over 1-1/2 cups mashed), but you could also bake the potato ahead of time. I’ve given tips for either method in the recipe notes. Once tender, cool the potato entirely, scrape it out of the skin, and mash until smooth. Next, mix in the remaining wet ingredients (nut butter, milk, vanilla).
Next in is the coconut flour, baking powder, salt and cinnamon. The resulting batter should be quite thick, but not stiff (think thick, but light and fluffy). If it is too thick, add a little bit more of the milk.
That’s it! Simply spread the batter in the prepared pan, sprinkle with pecans, if you so choose, and bake until the center is slightly puffed and the edges of the blondies are pulling away from the sides of the pan.
Cool your blondies, cut into squares, and eat! I’m almost 100% certain that you could use some power food. Don’t fuss about calories: these have a measly 75 per square. Plus, those calories will pay you back with energy, a glowing complexion (each square is rich in vitamin A, which your skin loves), a happy belly, and satisfaction in spades.
A quick note about the pan size: for thick blondies, I recommend using a 9×5-inch loaf pan, or, if you have it, a 7-inch square baking pan, like I used here. If you choose an 8-inch pan, cut back on the minimum baking time by 5 minutes.
Be sure to store these in the refrigerator, as they are quite moist, akin to sweet potato pie. Give them a try, and let me know what you think!
Happy Monday, everyone!
- 1-1/2 cups mashed, cooked sweet potato
- ⅓ cup nut butter (e.g., almond, peanut, cashew)
- ⅓ cup nondairy milk (more, if needed)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons coconut flour
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- Optional: ¾ cup pecan halves, coarsely chopped
- Preheat the oven to 350F. Line a 7-inch square pan, or a 9x5-inch loaf pan, with parchment paper; spray or grease exposed sides.
- In a large bowl, stir the sweet potatoes, nut butter, milk, syrup, and vanilla until completely blended and smooth.
- In a small bowl or cup, stir together the coconut flour, baking powder, cinnamon and salt; add to the sweet potato mixture, stirring until blended. The batter will be thick, but if it seems dry, add a tablespoon or two more milk.
- Spread batter evenly in prepared pan, smoothing the top. Sprinkle with pecans, if using.
- Bake in the preheated oven for 35 to 40 minutes until puffed and surface of blondies appears dry.
- Transfer to a cooling rack and cool completely in pan.
- Use the parchment overhang to lift blondies from pan onto a cutting board. Cut into 12 blondies.
Storage: Store in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months.