Sep 10

Chocolate Chip Sweet Potato Blondies


Hello friends, here’s a quick and healthy treat I think the whole family will really like. My kids loved these and so did my hubby. I am loving using Agave along with Stevia. It’s a natural way to sweeten up recipes. The combo of the sweet potato and the almond flour give these Blondie’s a great texture. Hope you give these a try.

Nutrition: calories 121.8, fat 5.8 g, carbs 15.8 g, fiber 2.2 g, sugars 4.9 g, sodium 52.8 mg, protein 3.2 g, Weight Watchers points 3


Chocolate Chip Sweet Potato Blondies


1/2 cup fresh mashed sweet potato, baked then mashed

1/2 cup Bob’s Red Mill whole wheat pastry flour

1 cup almond flour

2 large egg whites

1 large egg

5 Tbsp dark or light Agave nectar

1 -2 packets SweetLeaf all natural Stevia

1 1/2 tsp vanilla extract

1 tsp baking powder

1 1/4 tsp cinnamon

1/4 tsp salt

1/2-3/4 cup dark mini chocolate chips



Preheat oven to 340 degrees, spray an 8 inch square pan with cooking spray then line with parchment paper. Have some hang over two sides for easy lifting. Set aside.

In a large mixing bowl, combine all ingredients except the chocolate chips.

Mix well with a rubber spatula and make sure you dig deep to the bottom to get all dry flour well incorporated.

Fold in chocolate chips.

Pour batter into prepared baking pan. Spread out evenly.

Bake for about 20 minutes or until lightly browned on the top. You may need to go up to 30 minutes but try not to over bake. Toothpick should come out with dry crumbs.

Cool on wire rack for 15 minutes then lift out and peel off parchment paper and let cool on rack for another 15 minutes. Cut into squares and enjoy this healthy treat!

***All highlighted ingredients are ones I used for this recipe***


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