Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 9 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
9
- 500grams sweet potato, peeled, coarsely chopped
- 3/4 cup firmly packed brown sugar
- 2teaspoons vanilla bean paste
- 2teaspoons gluten-free baking powder
- 3 free range eggs, lightly whisked
- 1 cup almond meal
- 180grams white chocolate, coarsely chopped
- 1/2 cup pecans, coarsely chopped
- 1/4 cup hulled tahini
Nutrition per serving
1790kJ / 427Cal
1790 Kilojoules or 427 Calories
21% of daily energy intake*
Protein
9.5grams
Fat
24.1grams
Carbs
43.1grams
Sugars
31.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Creamy sweet potatoes are the star of this blondie recipe, which is studded with walnuts and happily free from gluten.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Grease and line a 20cm (6cm deep) square pan with baking paper, allowing 2 opposite sides to overhang for handles.
Step 2 of 3
Place potato in a microwave-safe bowl with ⅓ cup water. Microwave on high for 10 minutes or until tender. Stand for 5 minutes. Drain. Transfer to a food processor and process briefly until smooth. Cool.
Step 3 of 3
Combine cooled potato, sugar, vanilla, baking powder, eggs and almond meal in a large bowl. Stir through chocolate. Pour batter into the prepared pan, then smooth surface. Top with pecans. Bake for 35 minutes or until top is lightly browned. Cover pan with foil if overbrowning. Remove from oven. Cool completely in pan. Cut into pieces and serve drizzled with tahini.
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