If you love sweet potatoes and you love caramel, then you will love these! The amazing vegetable becomes the most amazing caramel sauce and then the most amazing, fudgy and rich blondie. Drizzle extra caramel sauce on top for true sweet potato caramel bliss!
Serves: 16 blondies
Sweet Potato Caramel (This will make plenty for both the blondies and extra for drizzling)
- 1 cup cooked/mashed sweet potato (You’ll need 1 large potato)
- 2 cups “light” canned coconut milk
- 1 cup coconut sugar (don’t sub w/another sugar as this is what really enhances the caramel flavor)
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla
To make the blondies
- 1 cup of the prepared sweet potato caramel
- ¾ cup + 2 tablespoons roasted creamy almond butter
- ½ tablespoon vanilla
- ½ cup oat flour
- ½ cup sweet white “sticky rice” flour, not brown rice flour (I use Bob’s Red Mill, but Asian stores carry a “glutinous” rice flour as well, just make sure the only ingredient is rice, no water)
- ¾ cup coconut sugar (crucial to the caramel flavor)
- ¼ teaspoon fine sea salt
- ¼-1/2 cup dairy-free chocolate chips
- I tested this recipe multiple times and have posted the best version above for both taste and texture, so please do not sub the flours. The white rice is essential as it gives both the fudgy texture, as well as a major binding ingredient. All oat flour will make the bars fall apart. I order my white rice online, but it can also be found at some grocery stores and in Asian markets labeled “glutinous”. If you can’t tolerate oats, you can try subbing with another flour, but honestly I cannot vouch for the taste/texture, as oats don’t leave an aftertaste and they also help the bars to rise. Alternatively, if you aren’t gluten-free, I think subbing just the oat flour with regular all purpose flour or white whole wheat flour would probably work. Let me know if you try it!
- You will need to make the sweet potato caramel the day before so it can thicken overnight in the fridge. Then making the blondies comes together crazy quick in about 10 minutes prep.
- To make the caramel, roast the potato at 405 degrees for about an hour or until extremely tender, almost mushy. Let it cool for awhile and then peel the skin and mash completely with a fork. Measure out a cup of mashed potato, making sure it is full with no gaps and make sure to level off with your finger. Add it to a food processor.
- Add the coconut milk, coconut sugar and salt and process until completely smooth. Add to a pot and turn heat to medium-low. Once it comes to a boil, let it boil about 10 minutes untouched. This is a lot, so it needs to really cook to thicken up. After about 10 minutes (I set my timer) whisk really well and remove from the heat. Whisk in the vanilla and pour into a container to chill in the fridge overnight for 8 hours, it should be much thicker by then.
- For the blondies, preheat an oven to 350 degrees and spray an 8×8 square pan with nonstick spray (very important so they don’t stick!) Then, simply combine only 1 cup of the prepared caramel, almond butter and vanilla into a large bowl and stir well. In a small bowl, combine the oat flour, rice flour, coconut sugar, salt and whisk. Stir in the chocolate chips. Add to the wet ingredients and stir until completely mixed.
- Pour into the prepared pan and spread out the batter evenly to the corners, it will be thick. Add extra chocolate chips on top if desired. Bake for 30 minutes, or until the top is shiny and firm and the edges have pulled away from the pan. Let completely cool before carefully cutting to ensure they don’t fall apart, about an hour. Drizzle extra caramel all over the top (you will have plenty leftover). If you store them at room temp, they will stay fairly soft and in the fridge, they will become very firm and chewy. Either way works according to your preference. I store mine in the fridge and then let them sit at room temp for a little bit before eating one.
For the ultimate restaurant style dessert, warm up a blondie, add a scoop of vanilla ice cream and drizzle warm caramel sauce on top. SO GOOD.
*Vegan, gluten-free, oil-free, soy-free
*This caramel recipe makes 1½ cups, plenty for both the blondies and extra, which trust me, you will want!