Saturday, December 4, 2010


It's been over a week since Thanksgiving, and I was ready for more sweet potato-something!! These turned out amazing. I double the recipe and subsituted Almond Milk for regular milk.... You most certainly don't have to use chocolate chips, but I used Ghiradelli's semi-sweets with zero regrets... :)

Servings:         12
Cook time:      28-32 min


3/4 cup cooked, well-mashed, orange-colored sweet potato
1/2 cup canola oil
2/3 cup sugar
1/2 cup dark brown sugar
1/4 cup nondairy milk
2 teaspoons vanilla
1 1/4 cups unbleached flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup toasted chopped pecans or walnuts
1/2 cup chocolate chips (optional)

You can also make these with regular milk if you'd like.


Line an 8 x 8-inch square metal brownie pan with enough aluminum foil
so that it folds over the sides of the pan by about an inch. Spray the
bottom of the covered pan with a little nonstick cooking spray.
Preheat oven to 350 degrees F.

In a large bowl, mix together the sweet potato, oil, sugar, brown
sugar, nondairy milk, and vanilla until smooth. A few tiny chunks of
sweet potato are okay.

Sift in the flour, baking powder, salt, cinnamon, ginger and allspice.
Mix just enough to moisten, then fold in the nuts and chocolate chips,
if using. Do not overmix.

Pour mixture into the prepared pan and smooth the top with a rubber
spatula [metal works too]. Bake for 28 to 32 minutes, checking the
bars at 28 minutes by poking a toothpick into the center of the cake.
Bars are done if a toothpick comes out mostly clean; a few moist
crumbles here and there are okay. Take care not to overbake. Allow the
blondies to cool at least 30 minutes for the texture and flavor to
fully develop, then slice into 12 bars. Store in a covered container.

Source: Vegan Cookies Invade Your Cookie Jar

My baking partner in crime...

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