Tahini sweet potatoes blondies will rock your world. No one will guess that sweet potato is the secret ingredient in these fudgy caramel blondies.
These vegan, gluten-free, and maple-sweetened treats require only one dish and ten ingredients. Let’s get baking!
Sweet Potato Tahini Blondies
These delectable yet nutrient-rich bars begin with a combination of mashed Japanese Sweet Potato and Maple Syrup for natural sweetness. Japanese sweet potatoes are perfect for blondies because of their pale color and low moisture content.
It’s now time to add the second, not-so-secret ingredient: Tahini! Tahini’s creamy texture adds richness, but it also pairs with sweet potatoes to create a flavor explosion. These two were made for each other!
The blondie mixture is then completed with our Minimalist Baker Gluten-Free Blend and almond flour. These ingredients provide the perfect balance to soak up moisture while preventing gumminess. The chocolate chips are added last, and finally. We’re talking now!
The oven is ready (ciao blondies! They’re ready. You can either share your creations or tell others that they aren’t really all that great. We support your decision either way.
2/3 cup mashed Japanese sweet potatoes
Maple syrup, 1/3 cup
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Use 2 Tbsp coconut oil or substitute melted avocado oil, vegan butter, or olive oil
2 tsp vanilla extract
1 cup MB: Gluten-Free Blend*
1 cup Almond flour
Baking powder, 1/2 tsp
1/4 teaspoon sea salt
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To make sweet potato puree, cut Japanese sweet potatoes in half and brush both sides of the potato with oil. Add to a baking sheet lined with parchment paper. Bake at 375 F for 25-30 minutes or until the potatoes are tender. Wrap the parchment paper around the top of the pan to create steam. Let the steaming continue for 5 minutes. Peel off the skin, and then mash it in a bowl (or a food processor). Measuring out 2/3 cup. Save any extra sweet potatoes in the bowl for another recipe, or have them as a snack.
Set the oven to 350 degrees F 176 C and line an 8×8 inch baking pan or a similar size pan with parchment paper.
Add the maple syrup, coconut oil, and vanilla extract to the sweet potato in the mixing bowl. Combine well.
Stir in the almond flour, baking soda, and salt. Fold in the chopped chocolate.
Spread the batter evenly using a rubber spatula or a wooden spoon.
The blondies should be baked on the middle rack for 30 to 35 minutes. They should appear golden brown, and a toothpick should come out clean when inserted in the center. Let the blondies cool in the pan.
Slice the blondies on a cutting board. Enjoy at room temperature or warm. Keep leftovers airtight in a container in the fridge for 5-7 days or the freezer for one month.