Py Paleo - Sweet Potato Blondies

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 159.3
  • Total Fat: 4.4 g
  • Cholesterol: 119.4 mg
  • Sodium: 105.6 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.8 g

View full nutritional breakdown of Py Paleo - Sweet Potato Blondies calories by ingredient
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Top with Vegan Caramel Sauce! (tracked separately) Top with Vegan Caramel Sauce! (tracked separately)
Number of Servings: 9


    ⅔ cups Coconut Flour, measured by dip and scoop method
    ⅔ cup Mashed Cooked Sweet Potato (not canned puree)
    cup Coconut Palm Sugar
    4 tsp Arrowroot Flour
    tsp Baking PowderS
    tsp Salt
    tsp Vanilla
    3 Tablespoon Full Fat Coconut Milk (preferably from can)
    5 Eggs
    cup White Chocolate Chips
    1 Tablespoon Oil for greasing the pan


Preheat the oven to 350 F. Grease an 8x8-inch pan with coconut oil.

Peel the sweet potato and chop into about 1 inch pieces. Boil until soft.

Drain the sweet potato and pat dry with a paper towel. Mash manually or using the paddle attachment in a stand mixer. No need to use an immersion blender.

Add the coconut sugar, vanilla, and coconut milk to the mashed sweet potato and whip with the paddle attachment for about a minute until combined.

Add the eggs and whip for another minute or so until combined.

In a separate bowl, whisk the coconut flour, arrowroot flour, baking powder, and salt breaking any lumps.

Add the dry ingredients to the wet ingredients and mix until combined.

Fold the white chocolate chips manually into the batter.

Spread the batter evenly over the greased 8x8 inch baking pan.

Bake for 25-30 minutes at 350F.

Serving Size: Makes 9 blondies

Number of Servings: 9

Recipe submitted by SparkPeople user PYRGOMACHE.

TAGS:  Desserts |

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