Who doesn’t love a delicious dessert? And this Sweet Potato Blondie recipe is guilt-free, vegan, and grain-free which makes it all the better. This Blondie recipe is a good source of plant protein, fiber, and healthy fats. Sweet potatoes are packed with Vitamin A, potassium, manganese and fiber. The Blondie’s can be enjoyed warm or chilled.  Bon Appétit!

Ingredients:

½ cup cooked sweet potato (packed). I cooked a medium-size sweet potato at 350 degrees for 60 minutes (skin removed). You can also steam cook.

½ cup unsweetened nut/seed butter. (I used cashew butter )

1 tsp vanilla extract

¼ cup unsweetened applesauce

5 drops of stevia, optional

1 flax egg (mix 1 tbsp ground flaxseed+ 2 tbsp water. Let sit for 5 minutes)

2 tbsp unsweetened milk. (I used unsweetened cashew milk)

1 cup almond flour

¼ cup arrowroot powder

1 tsp baking powder

pinch of salt

1 tsp cinnamon powder

Directions:

Mix the wet ingredients into a mixing bowl then mix the dry ingredients into a mixing bowl. Combine the two. Turn the oven onto 350 degrees. Place mixture into a safe baking dish and bake for 30-40 minutes. Some ovens, dishes, and preferences are different, so check at 30 minutes to see if done and check every 2-3 minutes after that. I enjoyed mine after 32 minutes of baking. Topped with homemade unsweetened coconut whipped cream and date Carmel (soak ½ cup dates with ¼ cup warm clean water for 15 minutes. Blend in small food processor water and dates. )

 

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