Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Purple Sweet Potato Blondies

With their soft, fudgy texture and creamy frosting, these purple sweet potato blondies are a wholesome yet indulgent treat. Made with sweet potato purée, they are rich in fiber and nutrients, vegan and gluten-free.

  • Total Time: 1 hour 45 minutes
  • Yield: 9 slices

Ingredients

Blondie

  • 1 cup puréed sweet potato (250 g)
  • 1/4 cup peanut butter (60 g)
  • 1/3 cup + 1 tbsp cane sugar (80 g)
  • 1/4 cup plant based butter (50 g)
  • 1/3 cup + 1 tbsp plant based milk (85 ml)
  • 1 tsp vanilla extract
  • 3/4 cup white rice flour (100 g)
  • 1/3 cup almond powder (40 g)
  • 1 tsp baking powder (5 g)
  • 1 pinch of salt
  • 1/4 cup white chocolate, chopped (50 g)

Frosting

  • 1/3 cup puréed sweet potato (80 g)
  • 1/2 cup vegan cream cheese (100 g)
  • 2 tbsp maple syrup
  • a few drops of lemon juice

Instructions

  1. Preheat the oven to 350F / 180°C. Grease and line a 8×8-inch square pan with baking paper.
  2. Melt the butter. In a large bowl, combine the sweet potato purée, peanut butter, sugar, melted butter, milk, and vanilla. Whisk until smooth and creamy.
  3. In a separate bowl, whisk together the rice flour, almond flour, baking powder, and salt.
  4. Add the dry ingredients to the wet mixture and stir until just combined. The batter should be thick but smooth. If it is too dry, add a little more milk and stir.
  5. Roughly chop the white chocolate and fold it into the batter.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the surface is set and dry to the touch while the center remains slightly soft.
  7. Remove from the oven and let cool completely in the pan.
  8. Meanwhile, prepare the frosting by blending all the ingredients until perfectly smooth. Transfer to a container and refrigerate for at least 1 hour, or until chilled and firm.
  9. Once the cake has cooled completely, remove it from the pan. Spoon the chilled frosting over the top and spread evenly with a spatula. Slice the blondies and serve.
  10.  

Notes

  1. Carefully watch the blondies at the end of the baking time. If they start to brown on the surface, cover the pan with a piece of aluminum foil.
  2. Store the blondies in an airtight container in the fridge for up to 3 days.
  • Author: Alice Pagès
  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 25 minutes
  • Category: baking, baking sweets, Dessert
  • Method: Baking, Four
  • Cuisine: American
  • Diet: Dairy-Free, Gluten-Free, Vegan

Find it online: https://earlybrawd.com/sweet-potato-blondies/