These blondies are soft, chocolatey, and gooey– everything a good blondie should be. Pureed sweet potato adds nutrition and gives them a decadent texture.
Sweet potatoes can be added into almost any dish you want. I’ve made cookies, bread, and even noodles with them before. So many possibilities!
Throughout all my life, I’ve always loved chocolate (of course), especially dark chocolate. So, I figured it was about time I put two of my favorite ingredients together. The happy result was this Paleo blondie recipe.
I love how the sweet potatoes lend a beautiful orange color to the bar cookies; it creates a lovely contrast to the dark chocolate chunks. These blondies are soft and buttery thanks to the almond flour, moist thanks to the sweet potatoes, and ooey-gooey thanks to lots of dark chocolate chips.
Love almond flour recipes? Get our free almond flour recipe cookbook here!
If you don’t have sweet potatoes, using pureed squash or even canned pumpkin is just as delicious. Pureed purple sweet potato would also be a fantastic substitute too, making for purple blondies!
Chocolate Chip Sweet Potato Blondies
Chocolate Chip Sweet Potato Blondies
Heather ReslerIngredients
- ⅓ cup coconut oil, softened but not melted
- ⅓ cup maple syrup
- ½ cup sweet potato puree
- 2 eggs
- 2 cups blanched almond flour
- 3 T coconut flour
- ½ t baking soda
- ½ t salt
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350° F and grease an 8”x8” glass baking dish.
- In a mixing bowl, cream together the coconut oil and maple syrup. Mix in the sweet potato puree and eggs.
- Add the flours, baking soda, and salt and mix well.
- Fold in chocolate chips.
- Spread batter evenly in prepared baking dish.
- Bake for about 25 minutes.
- Cool a bit, cut, and enjoy.
(You’ll Also Love: Luscious Beet Brownie Recipe)
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