Shredded sweetpotatoes in the batter keep these brownie-type treats moist and tender while adding superfood vitamins and minerals. White chocolate chips and macadamia nuts keep them moaningly good! Trust us—you will not be sorry to bite into one of these blondies.
Sweetpotato Blondies with White Chocolate and Macadamia Nuts
Makes 24
Ingredients:
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups packed light brown sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
4 teaspoons vanilla extract
1 1/2 cups shredded orange- or yellow/white-fleshed sweetpotatoes, or a combination (about
4 ounces)
3/4 cup white chocolate chips, divided
3/4 cup chopped macadamia nuts, toasted, divided
Instructions:
Preheat the oven to 325°F. Line a 9-by-13-inch baking pan with foil, allowing the excess to hang over at least two edges of the pan. Coat the foil with nonstick cooking spray.
In a medium bowl, whisk together the flours, baking powder, salt, and baking soda.
Using a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, beat the butter and sugar on medium speed until well combined, 2 to 3 minutes. Add the eggs and vanilla, beating until smooth and creamy. Reduce the speed to low and add the flour mixture, beating until almost combined. Add the sweetpotatoes, 1/2 cup of the chocolate, and 1/2 cup of the nuts and beat until just combined.
Transfer the batter to the prepared pan, spreading it out evenly, and top with the remaining chocolate and nuts. Bake until the blondies are pulling away from the foil at the edges of the pan, about 40 minutes.
Transfer to a rack to cool to room temperature, then lift the blondies from the pan by lifting the foil overhang. Cut into 2-inch squares and serve.
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