SWEET POTATO BLONDIES

Have you tried these with normal, orange sweet potato? That is the only kind of sweet potato available where I live.

INGREDIENTS

1 tsp cinnamon
2 tbsp coconut flour
3-4 tbsp non-dairy milk
1 tsp baking powder
Pinch of sea salt
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))
1 tsp vanilla extract

INSTRUCTIONS

First, Preheat the oven to 350F.

Then, Combine everything except the non-dairy milk in a blender or food processor (or mix by hand).

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.

Press into an 8×5″ baking pan (or a standard loaf pan works too) lined with parchment paper.

Sprinkle on chopped nuts and press them in lightly.

Bake for 35 minutes at 350F.

Remove from the oven and allow to cool for at least 15 minutes before slicing and eating. Keep leftovers in the fridge.

Happy Cooking TimeJ