Grain-Free, Dairy-Free, Refined Sugar-Free (and can be made Vegan, as well)
Adapted from Athletic Avocado’s Flourless Sweet Potato Blondies: http://athleticavocado.com/2018/11/07/flourless-sweet-potato-blondies/
I’ve never been much of a “Thanksgiving Food” type of person. I mean, I don’t eat meat: so that means no Turkey and no Ham; I don’t eat gluten or dairy: so no Rolls or Pies, no Mashed Potatoes or Al Gratin Potatoes, no Stuffing, no Green Bean Casserole… The list can go on and on. Not to say that there aren’t healthier alternatives to all of these foods – there most definitely are! – it’s just my family never chose to make them, so growing up I was always SOL (besides what I decided to make myself, of course). However, the one dish I would “splurge” on and not care how it made me feel the next day: Sweet Potato Casserole. Because who doesn’t love Sweet Potatoes smothered in Marshmallows and Brown Sugar?! Even if it does give you a stomachache and headache the next day. Sooo worth it! Lol.
Now that I’m older and have a family of my own, I get to do Thanksgiving how I want – healthier alternatives and all! But the one dish I’m still obsessed with: Sweet Potato Casserole. In fact, I don’t think it should just be a “Thanksgiving food”, but enjoyed all year long – and is why I created this recipe!
My take on your Traditional Sweet Potato Casserole are these Healthy Sweet Potato Pie Blondies, and boy are they delicious! Whether you want to eat a big whopping scoop straight out of the oven, or let them cool and eat them in bar form whenever the craving hits, you definitely won’t be disappointed here. Trust me! They are a must!
Feel free to swap in or out ingredients as you seem fit. The subtle changes that they will make allows you to enjoy this recipe in a dozen+ ways, none of which are bad – all of which will have you craving more!
Healthy Sweet Potato Pie Blondies Recipe
INGREDIENTS:
- 1/3 cup smooth Almond Butter (Cashew Butter is a great substitute, as well)
- 1/3 cup Coconut Kitchen’s Cinnamon Raisin Coconut Butter (other flavors of Coconut Butter would work here too; the Toasted one is great! Get 10% OFF with the code: FITFABMOMS10)
- ¾ cup cooked sweet potato, mashed, skin removed (approx. 1 whole)
- 1 Bartlett Pear, mashed, skin removed
- ½ cup Almond Flour
- ¼ cup Coconut Flour
- ¼ cup Flaxmeal
- 1 egg, beaten (or flax egg)
- ¼ cup maple syrup (I used Fiber Yum + Olive Nation Maple Flavoring to make it sugar-free)
- ¼ cup Golden Monk Fruit (a sugar-free alternative to brown sugar)
- 1-2 TB. Maca Powder (optional; gives it a deeper butterscotch-type flavor)
- 1 tsp. Vanilla
- 1 tsp. Cinnamon
- ½ tsp. Baking Powder
- 1/3 cup Crushed Pecans
- ¼ cup Dried Cranberries (optional)
- ¼ cup Vegan Mini Marshmallows (optional) [I tore up pieces of SmashMallows Cinnamon Churro flavor, which are the BEST!]
DIRECTIONS:
- Preheat oven to 375 degrees.
- Line an 8×8 pan with parchment paper and set aside. Conversely, you could spray it with non-stick cooking spray.
- Combine all ingredients except for Pecans, Cranberries and Marshmallows in a bowl. Mix well until a thick, smooth batter forms.
- Fold in the Pecans and Cranberries until well combined.
- Pour batter into the 8×8 pan. Smooth out the top so the batter is even, and then sprinkle the Marshmallows over the top, if using.
- Bake for 20-25 minutes, or until the top seems springy to the touch. They will still seem undercooked, but that’s the point (and is why I tell you to allow them to cool, below).
- Let bars cool completely before cutting. (Honestly, I couldn’t wait and loved the warm, gooey center, but firming them up in the fridge will allow you to cut them into bars more evenly, if that’s what you’re going for.)
- Slice into 9 Blondies.
- Enjoy!
Healthy Sweet Potato Pie Blondies – Paleo-Friendly
Prep Time 10 min Total Time 45 min. print
Ingredients
- 1/3 cup smooth Almond Butter (Cashew Butter is a great substitute, as well)
- 1/3 cup Coconut Kitchen’s Cinnamon Raisin Coconut Butter (other flavors of Coconut Butter would work here too; the Toasted one is great! Get 10% OFF with the code: FITFABMOMS10)
- ¾ cup cooked sweet potato, mashed, skin removed (approx. 1 whole)
- 1 Bartlett Pear, mashed, skin removed
- ½ cup Almond Flour
- ¼ cup Coconut Flour
- ¼ cup Flaxmeal
- 1 egg, beaten (or flax egg)
- ¼ cup maple syrup (I used Fiber Yum + Olive Nation Maple Flavoring to make it sugar-free)
- ¼ cup Golden Monk Fruit (a sugar-free alternative to brown sugar)
- 1-2 TB. Maca Powder (optional; gives it a deeper butterscotch-type flavor)
- 1 tsp. Vanilla
- 1 tsp. Cinnamon
- ½ tsp. Baking Powder
- 1/3 cup Crushed Pecans
- ¼ cup Dried Cranberries (optional)
- ¼ cup Vegan Mini Marshmallows (optional) [I tore up pieces of SmashMallows Cinnamon Churro flavor, which are the BEST!]
Directions
- Preheat oven to 375 degrees.
- Line an 8×8 pan with parchment paper and set aside. Conversely, you could spray it with non-stick cooking spray.
- Combine all ingredients except for Pecans, Cranberries and Marshmallows in a bowl. Mix well until a thick, smooth batter forms.
- Fold in the Pecans and Cranberries until well combined.
- Pour batter into the 8×8 pan. Smooth out the top so the batter is even, and then sprinkle the Marshmallows over the top, if using.
- Bake for 20-25 minutes, or until the top seems springy to the touch. They will still seem undercooked, but that’s the point (and is why I tell you to allow them to cool, below).
- Let bars cool completely before cutting. (Honestly, I couldn’t wait and loved the warm, gooey center, but firming them up in the fridge will allow you to cut them into bars more evenly, if that’s what you’re going for.)
- Slice into 9 Blondies.
- Enjoy!
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Nutrition Facts
Serves: 9 QuickviewCalories25213%
Fat16g26%
Saturated Fat2g16%
Carbohydrates21g7%
Sugar10g11%
Cholesterol18mg6%
Sodium25mg1%
Protein6g13%
Manganese0.77mg39%
Vitamin A1613IU32%
Fiber6g27%
Vitamin E2mg17%
Vitamin B20.25mg15%
Magnesium55mg14%
Phosphorus124mg12%
Copper0.23mg12%
Calcium100mg10%
Vitamin C7mg9%
Iron1mg8%
Vitamin B10.12mg8%
Potassium272mg8%
Zinc0.86mg6%
Selenium3µg4%
Folate15µg4%
Vitamin B60.08mg4%
Vitamin K4µg4%
Vitamin B30.61mg3%
Vitamin B50.29mg3%
covered percent of daily need
