Spiced Sweet Potato Blondies With Cranberries And W

Name: Spiced Sweet Potato Blondies With Cranberries And White Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Sweet Potato Puree; 1/4 cups Canola Oil; 1/4 cups Pumpkin Puree; 1/3 cups Turbinado Sugar; 1/3 cups Brown Sugar; 1/4 cups Milk; 2 teaspoons Pure Vanilla Extract; 1/2 cups White Whole Wheat Flour; 3/4 cups Whole Wheat Pastry Flour; 1/4 teaspoons Baking Powder; 1/4 teaspoons Salt; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/8 teaspoons Ground Nutmeg; 1/8 teaspoons Ground Allspice; 1/2 cups Natural White Chocolate Chips; 1/2 cups Dried Cranberries

Servings: persons

3/4 cups Sweet Potato Puree
1/4 cups Canola Oil
1/4 cups Pumpkin Puree
1/3 cups Turbinado Sugar
1/3 cups Brown Sugar
1/4 cups Milk
2 teaspoons Pure Vanilla Extract
1/2 cups White Whole Wheat Flour
3/4 cups Whole Wheat Pastry Flour
1/4 teaspoons Baking Powder
1/4 teaspoons Salt
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Ginger
1/8 teaspoons Ground Nutmeg
1/8 teaspoons Ground Allspice
1/2 cups Natural White Chocolate Chips
1/2 cups Dried Cranberries

1
Preheat oven to 350u00b0F. Lightly grease a 8 x 8-inch square baking pan.
2
In a large bowl, stir together sweet potato puree, oil, pumpkin puree, turbinado sugar, brown sugar, milk, and vanilla extract until well-mixed.
3
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.
4
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.
5
Let the blondies cool for 10 minutes before slicing into bars.
6
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

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cups Sweet Potato Puree, 1/4 cups Canola Oil, 1/4 cups Pumpkin Puree, 1/3 cups Turbinado Sugar, and more.

Yes, Spiced Sweet Potato Blondies With Cranberries And White Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Sweet Potato Blondies With Cranberries And White Chocolate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions