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Spiced Sweet Potato Blondies with Cranberries and White Chocolate

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Dense, perfectly sweet, and studded with dried cranberries and white chocolate chips, these sweet potato blondies are perfect for the holidays—or anytime!

Ingredients

  • ¾ cups Sweet Potato Puree
  • ¼ cups Canola Oil
  • ¼ cups Pumpkin Puree
  • ⅓ cups Turbinado Sugar
  • ⅓ cups Brown Sugar
  • ¼ cups Milk
  • 2 teaspoons Pure Vanilla Extract
  • ½ cups White Whole Wheat Flour
  • ¾ cups Whole Wheat Pastry Flour
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Allspice
  • ½ cups Natural White Chocolate Chips
  • ½ cups Dried Cranberries

Preparation

Preheat oven to 350°F. Lightly grease a 8 x 8-inch square baking pan.

In a large bowl, stir together sweet potato puree, oil, pumpkin puree, turbinado sugar, brown sugar, milk, and vanilla extract until well-mixed.

In a medium bowl, whisk together the flours, baking powder, salt, and spices. Gently stir the dry ingredients into the wet, just until moistened. Batter will be thick. Fold in white chocolate chips and dried cranberries.

Spoon the batter into the prepared pan in an even layer. Bake for 25 minutes, or until a toothpick inserted into the middle of the blondies comes out mostly clean. As with brownies, you want a few moist crumbs to adhere to the toothpick, but not any raw batter.

Let the blondies cool for 10 minutes before slicing into bars.

Nutritional information per blondie: 238.2 calories, 8.4 grams fat, 0.5 grams saturated fat, 3.2 grams fiber, 25 grams sugar, 3 grams protein

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Profile photo of peeps

peeps on 12.7.2011

Wonderful texture, dense and moist like a brownie instead of cakey like most pumpkin bars (I used all pumpkin). Also love that it can be made vegan (used soy milk & vegan chips). Would be great with nuts as well.

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