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https://wanderingchickpea.com/2021/02/18/vegan-sweet-potato-blondies/?utm_source=Pinterest&utm_medium=organic

Moist Vegan Sweet Potato Blondies You’ll Crave Daily

Indulge in these Vegan Sweet Potato Blondies for a healthy, fudgy treat that satisfies your sweet tooth without guilt.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 9 blondies
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondies
  • 1 1/2 cups Japanese Sweet Potato, mashed provides natural sweetness and creamy texture
  • 6 tbsp Vegan Butter, softened adds richness and helps create fudgy consistency
  • 1/2 cup Granulated Sugar sweetens the blondies beautifully
  • 2 tsp Apple Cider Vinegar reacts with baking soda for lift
  • 1 tsp Vanilla Extract enhances overall flavor
  • 1/4 cup Plant-Based Milk contributes moisture
  • 1 1/4 cups All-Purpose Flour provides structure
  • 1 tsp Baking Powder helps the blondies rise
  • 1/4 tsp Baking Soda contributes to leavening
  • 3/4 tsp Salt balances sweetness
  • 3/4 cup Dairy-Free Chocolate Chunks adds indulgence and gooeyness

Equipment

  • Oven
  • Mixing bowl
  • spatula
  • Baking Pan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by greasing it or lining with parchment paper.
  2. In a large mixing bowl, combine 1 1/2 cups of mashed Japanese sweet potato with 6 tablespoons of softened vegan butter until smooth.
  3. Add 1/2 cup of granulated sugar, 2 teaspoons of apple cider vinegar, 1 teaspoon of vanilla extract, and 1/4 cup of plant-based milk. Stir until combined.
  4. In a separate bowl, whisk together 1 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 3/4 teaspoon of salt.
  5. Gradually fold the dry mixture into the sweet potato batter until just combined. Gently fold in 3/4 cup of dairy-free chocolate chunks.
  6. Pour the batter into the prepared baking pan and spread it evenly.
  7. Bake for 25-30 minutes, checking for doneness by inserting a toothpick in the center.
  8. Allow the blondies to cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.

Nutrition

Serving: 1blondieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 180mgFiber: 3gSugar: 10gVitamin A: 1546IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Avoid overmixing to maintain a tender texture. Store in an airtight container to keep moist.

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