Servings: 9 blondies 1x
Ingredients
- 1 cup cooked and coooled Japanese Sweet potato
- 3/4 cup cashew butter
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/2 tsp almond extract
- 2 eggs
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sprinkles + more to top
Instructions
- Cook and cool a Japanese sweet potato and mash with a fork – you can do this quickly in a microwave by puncturing and cooking for 5 mins 30 seconds in a micowave
- Preheat oven to 350F and line an 8×8 baking pan with parchment paper
- Add 1 cup mashed sweet potato, melted coconut oil, maple syrup, cashew butter, and almond extract to food processor and process until fully combined and fluffy
- Crack 2 eggs into the food processor and process again
- Add baking powder and salt to the processor and process once more
- Remove the blade from the food porcess and add fold sprinkles into the batter with a spatula
- Pour batter into the backing pan and top with additional sprinkles
- Bake at 350F for 40 minutes
- Remove brownies from the oven and allow to cool fully before cutting into 9 even squares
- Store in an airtight container in the refrigerator for up to 5 days or freeze for longer
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.