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The fudgy texture of a brownie and the sweet vanilla flavor of cake combine into the perfect cinnamon-spiced nut-sprinkled Sweet Potato Blondie squares!

The sweet potato that tastes like cake turned into cake that tastes like sweet potato. Okay fine, blondie that tastes like sweet potato…but close enough

Those would be my next-best recommendation for this recipe if you can’t find the Japanese variety, but I highly recommend you traverse all the grocery stores in the (10-15 mile radius of your house) land because these potatoes are worth a little extra effort.

  • 1 1/2 cup baked and mashed sweet potato ((Japanese sweet potato taste the best!))
  • 1/2 cup nut or seed butter ((I used cashew butter))
  • 2 tbsp maple syrup ((optional))
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Pinch of sea salt
  • 3-4 tbsp non-dairy milk

  1. Preheat the oven to 350F.
  2. Combine everything except the non-dairy milk in a blender or food processor (or mix by hand). 
  3. Blend, adding the milk 1 tablespoon at a time until combined into a very thick batter. It should be almost crumbly but not quite, don’t add too much milk or they will turn out mushy.
  4. Press into an 8×5″ baking pan (or a standard loaf pan works too) lined with parchment paper. 
  5. Sprinkle on chopped nuts and press them in lightly.
  6. Bake for 35 minutes at 350F.
  7. Remove from the oven and allow to cool for at least 15 minutes before slicing and eating. Keep leftovers in the fridge.
Recipe Adapted : GRAIN-FREE SWEET POTATO BLONDIES @ feastingonfruit
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