Sweet potato blondies

Sweet potato blondies

Total: 45 Min. | Active: 20 Min.
vegan, lactose-free, Low Carb
Nutritional value / piece: 205 kcal
, Fat: 15 g
, Carbohydrate: 14 g
, Protein: 5 g


15 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sweet potato puree

150g sweet potatoes, diced
salted water


1tsp cornflour
¾dl water, cold
2tbsp linseed
100g white almond cream
1dl maple syrup
2dl almond drink
1tsp vanilla paste
60g spelt flour
100g ground almonds
100g walnut kernels, chopped
100g dark chocolate, chopped
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How it's done

Sweet potato puree

Bring the sweet potatoes and salted water to the boil, cover and cook for approx. 15 mins., drain and allow to cool a little. Mash into a puree using a fork.


Mix the cornflour and water in a small bowl to form a smooth paste, stir in the linseed. In a large bowl, mix the sweet potato puree, almond cream, maple syrup, almond milk and vanilla until smooth. Add the linseed mixture, spelt flour and almonds, carefully stir in half of the walnuts and two-thirds of the chocolate. Spread the mixture into a rectangle (approx. 15 x 25 cm) on a baking tray lined with baking paper. Top with the remaining walnuts and chocolate.

To cook

for approx. 25 mins. in the centre of an oven preheated to 180°C. Allow to cool for at least 30 mins., cut into approx. 15 equal squares.

Good to know
Tip: Perfect for tea or coffee or just as a snack inbetween.

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