With the holidays just around the corner, it’s time to plan the parties, the dinner menus, and of course, what desserts to bake. I’ve kept with tradition the last few years with apple pies and holiday cookies, but this year I’m planning to spice things up a bit with these White Chocolate Sweet Potato Blondies that are perfect for all scenarios. Plus, preparing a batch is easy with the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender. All you need to do is turn up the holiday music and get in the kitchen!
It’s obvious by its title, but not obvious by its flavor – these blondies are made with sweet potatoes and you’re going to love it. The potatoes make the bars soft and tender, but they don’t taste like vegetables (I promise!) – they’re sweet and spiced and they make for a great swap to a sweet potato pie.
To start, peel, cook and then cool a couple pounds of sweet potato, then use your Cordless Hand Blender fitted with the “S” shape bell blade to blend the cooled potatoes to a smooth puree. I love that I don’t need to necessarily dirty an extra dish to blend the potatoes. I can blend them with the Cordless Hand Blender right in the pot in which they were cooked.
Meanwhile, heat the oven to 350°F and line a 13-by-9-inch baking pan with parchment paper; spray the bottom and sides of the lined pan with cooking spray. In a large bowl, whisk the flour, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the sugar, butter and oil. Stir in 1 1/2 cups of the sweet potato puree until smooth, then stir in the egg and vanilla. Add the wet ingredients to the dry ingredients and stir just until a batter forms. Stir in a cup of white chocolate chips and, if desired, a 1/2 cup of toasted chopped nuts like pecans or walnuts.
Spread the batter evenly into the prepared baking pan and bake 20 to 25 minutes until a toothpick inserted in the center comes out clean. Cool the bars completely in the pan on a cooling rack.
Once the bars are fully cooled, use the parchment paper to help lift them out of the baking pan, then cut them into 24 bars. Bonus: You can refrigerate or freeze the bars weeks in advance if you want to make them for the holidays! Just make sure they’re fully cooled before cutting and store them in a sealed airtight container.
At the rate these bars are disappearing in our house now, I am confident they’ll be the most popular dessert at our holiday gatherings. What will you be baking for the holidays?
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White Chocolate Sweet Potato Blondies
Makes 24 servings
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch cubes
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed light brown sugar
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
2 teaspoons vanilla
1 cup white chocolate chips
1/2 cup chopped toasted pecans or walnuts (optional)
Place the cubed sweet potatoes in a large saucepan; cover the potatoes with cold water by 1 inch. Bring to a simmer over medium heat. Cook 15 minutes until the potatoes are fork-tender. Drain and cool completely.
Return the potatoes to the saucepan or transfer to a large bowl. Use the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender to blend the potatoes until smooth. Set aside.
Heat the oven to 350°F. Line a 13″ x 9″ baking pan with parchment paper. Spray the bottom and sides of the pan with cooking spray.
In a large bowl, whisk the flour, baking powder, baking soda, and salt until combined. In a separate medium bowl, whisk the sugar, butter and oil until combined. Measure out 1 1/2 cups of the sweet potato puree and stir into the wet ingredients until smooth. Stir in the egg and vanilla.
Stir the wet ingredients into the dry ingredients until just combined. Stir in the white chocolate chips and the chopped nuts, if desired. Spread the batter evenly in the prepared baking pan.
Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean. Cool the bars completely in the pan on a cooling rack. Use the parchment paper to carefully remove the bars from the pan before cutting into squares.
Store in a sealed airtight container in the refrigerator or freezer.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*