I have recently fell in love with sweet potatoes. It was only a couple of weeks ago that I discovered sweet potato fries. And before that, I don’t even remember the last time I tried a sweet potato. Maybe never? I know, it’s hard to believe. But ever since I first tried sweet potato fries, I have had them several times because they are so tasty and much more nutritious than regular potatoes.
Several weeks ago, I checked out a cookbook from the library, Vegan Cookies. In this book, I saw a recipe for Sweet Potato “Blondies” that I have been dying to try. A dessert that has a vegetable in it has to be good for me, right? 🙂
I did make a few changes so that it wasn’t vegan (let’s face it, I’m no vegan) and I used white chocolate chips instead of nuts (I can’t really eat nuts right now and regular chocolate gives me migraines). Also, I made a few changes in the process because it called for sifting and I don’t have a sifter. They still came out so incredibly tasty! They are sinfully good, extremely moist, and taste like an actual blondie. Make these now!
Sweet Potato “Blondies” – as adapted from Vegan Cookies
3/4 c. cooked, well-mashed sweet potato
1/2 c. olive oil
2/3 c. sugar
1/2 c. dark brown sugar
1/4 c. nonfat milk
2 tsp. vanilla
1 1/4 c. all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/2 c. chocolate chips
1/2 c. toasted chopped nuts of your choice (optional)
Preheat oven to 350 degrees. Spray 8 x 8 inch square pan with nonstick cooking spray.
In large bowl, mix sweet potato, oil, sugar, brown sugar, milk, and vanilla until smooth. In separate bowl, combine flour, baking powder, salt, cinnamon, ginger, and allspice. Mix flour mixture in with wet mixture and combine just until moistened. Mix in chocolate chips and nuts, if using. Do not overmix.
Pour mixture into prepared pan. Bake for 25 to 30 minutes, checking the bars at 25 minutes by inserting a toothpick into the center of the cake. Bars are done if the toothpick comes out mostly clean. Be careful not to overbake. Allow the bars to cool for 30 minutes for the texture and flavors to fully develop. Makes 12 bars.