Salted Caramel Sweet Potato Blondies

Yep… It’s a thing.
These sweet potato blondies are (at risk of sounding weird) moist af. They’re a little more cakey that the normal blondie texture but the moistness makes up for it. Also, they are not super sweet… As I’ve said many times before I don’t like overly sweet things and prefer the natural sweetness of ingredients like sweet potato.
Serves:

10

Prep Time:

25 minutes

Cook Time:

40 minutes

Jump To Recipe

Salted Caramel Sweet Potato Blondies

Yep… It’s a thing.

These sweet potato blondies are (at risk of sounding weird) moist af. They’re a little more cakey that the normal blondie texture but the moistness makes up for it. Also, they are not super sweet… As I’ve said many times before I don’t like overly sweet things and prefer the natural sweetness of ingredients like sweet potato.

Salted Caramel Sweet Potato Blondies

These sweet potato blondies are a little more cakey that the normal blondie texture but the moistness makes up for it.

Serves:

10

Prep time:

25 minutes

Cook time:

40 minutes

INGREDIENTS
Sweet Potato Blondies
  • 1 cup sweet potato puree*
  • 1 cup almond butter
  • 1 tsp baking powder
  • 1½ tsp pure monk fruit powder 
  • 2 tbsp mesquite powder
  • 2 tbsp (40ml) almond milk OR milk of choice
  • 1 egg, beaten
Salted Caramel Sauce
  • 3 tbsp coconut oil, melted
  • 3 tbsp cashew butter
  • 2 tbsp mesquite powder
  • 10 drops liquid stevia OR 1 tablespoon maple syrup
  • 1 pinch sea salt
METHOD
  1. Preheat the oven to 180°C.
  2. To make the blondies, combine all ingredients in a large bowl. Spread into a lined loaf tin and place in the oven to bake for 35 to 40 minutes.
  3. Remove from the oven and cool in the tin for 15 minutes before turning out and letting cool completely.
  4. To make the salted caramel sauce, take your melted coconut oil and stir in the cashew butter, mesquite, stevia and salt. 
  5. To assemble, drizzle sauce over blondies and sprinkle with toppings. Store in the fridge.
 
Notes
  • Sweet Potato Puree: Prick a sweet potato with a knife. Place in a preheated oven (about 200°C) for about 40–60 minutes depending on the size of the sweet potato… It’s ready when you can pierce a knife all the way through. Remove from the oven and leave to cool. Peel off skin and mash the flesh with a fork! I also then eat the skin with a little olive oil and salt.
  • Pure monk fruit powder is a sugar-free sweetener (read more about what monk fruit is and where to get it here), not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener. 
  • This recipe works with any milk of your choosing, read my milk guide here. 
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