Sweet Potato Casserole Blondies

— Amber Trejo M.S., beRevolutionarie Nutritionist

Makes 9-12

*Vegan

Wintertime is not my favorite season weather-wise, but it sure is food-wise! I look forward to all of the fall’s favorite foods and desserts. Two things I very much look forward to every fall are sweet potato casserole at Thanksgiving and freshly baked brownies. Because these two are my soul-soothing food necessities, I thought why not combine them to make an indulgent treat that is packed with nutrients?! I had no idea how magical these sweet potato casserole blondies would be.

Sweet potato is a root vegetable otherwise known as a tuber and it is one of the most nutritious foods you can add to your diet. One of the highlighted nutrients of sweet potato is its high beta-carotene content. Beta-carotene is an antioxidant that gives the sweet potato its rich orange color. The body converts beta-carotene to vitamin A which is a necessary nutrient for healthy eyesight and a well-functioning immune system. While vitamin A deficiency is very rare, it does happen and can lead to the inability to fight off infectious disease and poor eye health that can eventually lead to blindness.  Feeling anxious or stressed out? Eat a sweet potato since it’s a good source of magnesium, a mineral that helps aid in reducing anxiety. Studies have shown that a decrease in magnesium has been associated with increased levels of anxiety. Most people tend to fall short on magnesium and it is not a nutrient you want to be deficient in as it is responsible for over 300 reactions in the body. 

The marshmallow creme and almond butter help hold the blondie together really well and adds to the gooey texture and the pecans give a nice crunch. You can forgo the marshmallow creme and add mini marshmallows or cut up chunks of large marshmallows if that is easier. Using the whole marshmallow will give a more caramelized look and taste throughout. I have tried both and love it both ways. This blondie is dense and is supposed to be on the gooier side, not cakey like a traditional blondie or brownie. 

 

What You Need:

 

  • 1 15 oz can sweet potato purée
  • 95 g GF all-purpose flour ( I use white gold, King Arthur is another good brand)
  • 45 g GF oat flour 
  • 80 g organic maple syrup
  • 80 g marshmallow creme (fluff) or 90 g mini marshmallows or chopped large marshmallows
  • 2 oz crushed/chopped raw pecans
  • 40 g almond butter
  • 2 tsp pure vanilla extract
  • 1 ½ Tbsp coconut oil 
  • 1 Tbsp cinnamon
  • ½ tsp nutmeg
  • ¼  tsp sea salt
  • 1 tsp baking powder

 

What To Do:

 

  • Preheat the oven to 350 degrees, take a large baking pan or glass baking dish, and spritz with avocado oil, set aside.
  • In a large mixing bowl, add the canned sweet potato, maple syrup, vanilla extract, almond butter, vanilla extract, and coconut oil and stir to combine.
  • Add the sea salt, cinnamon, nutmeg, baking powder, the all-purpose flour and oat flour and fold until everything is mixed well. 
  • Swirl in the marshmallow creme into the batter, careful not to over mix, a couple of swirls around the bowl with a spoon is efficient enough. Or add the marshmallows if using those and fold it a few times.
  • Transfer the blondie batter to the oiled baking dish and with a spoon or spatula, spread into an even layer. Add the crushed pecans, with the utensil spread across the top again until pecans are spread through.
  • Bake at 350 degrees for 35-40 minutes. Check if done by inserting a toothpick or fork in the center, if it comes out clean then they are done. If it has batter on it, leave in for another 5 minutes.
  • Remove from the oven and let cool for 30-60 minutes before cutting; this allows the blondies to set better in the middle. For best results, place in the refrigerator for 2 hours to cool off and BEFORE cutting.

Note- 

  • If you blend the oats yourself and do not sift it, the texture will be Granier. It may be best to use store-bought oat flour or simply make sure you sift the gritty pieces out well.
  • If you use the marshmallow creme, it will blend well into the blondie where if you use the marshmallows, you will have more caramelized bits throughout which is what I prefer.
  • This is vegan only if you choose vegan marshmallows, so read the marshmallow ingredient list carefully!