Sweet Potato Nut Blondies
As of this autumn sweet potatoes found in Swiss supermarkets are no longer imported but grown locally. Furthermore, my dad has harvested his first batch of homegrown sweet potatoes this year. The seemingly unlimited supply of local sweet potatoes has also led to me buying some almost every time I go to the shops. Another great thing about the orange beauties is that they are suitable for sweet and savoury dishes. They taste great in cakes, curries, smoothies, you name it.
Baking for friends is always fun.
I love baking, however, I almost never do it as I don’t like eating cake that much. However, any time I am meeting up with friends I see it as a great opportunity to bake something tasty. As you know I am still at university. Almost every Wednesday at uni I meet up with a few friends at 2 pm at the most beautiful view you’ll get from Zurich university. There’s this window from which you just see the entire city and at this time of the year it is especially beautiful due to all of the colourful leaves. In fact, there’s lots of spots around the entire campus from which the view is incredibly, such as a couple of libraries with seats in front of windows from which you can overlook the city. Then there is also the “Polyterasse”, which technically isn’t part of Zurich university but ETH aka the Zurich technical university.
Beautiful views and yummy cake.
Anyways to cheer up my friends and myself this Wednesday I decided to bake something sweet ton enjoy in our weekly window meeting. We ended up eating these beautifully tasty sweet potato nut blondies while having the sun kiss our face and admiring the stunning and currently golden city of Zurich.
Sweet Potato Nut Blondies
Sweet Potato Nut Blondies
Sweet Potato Nut Blondies
Sweet Potato Nut Blondies
Sweet Potato Nut Blondies
- Batter:
- 1 small sweet potato (approx. 100-150g)
- ½ cup cacao butter, melted
- ½ cup coconut sugar
- ¼ cup maple syrup
- ½ tsp baking powder
- 1 tbs chia seeds mixed with 3 tbs water
- 1 cup spelt flour
- 1 dash of salt
- 1 dash of vanilla
- 1 cup mixed nuts
- Topping:
- 100g dark chocolate
- 2 tbs almond butter
- Preheat oven to 230°C (air-circulation). Peak sweet potato with a fork and bake for 30-40 minutes until completely soft. Remove the sweet potato from the oven and turn down heat to 180°C. Remove the skin and mash up the sweet potato with a fork. You should end up with about ½ cup of sweet potato mash, if you’ve got more just use the rest for something else.
- Add all of the ingredients but the nuts into a bowl and mix until well combined.
- Roughly chop up the nuts and mix half of them into the batter. Spread batter into a lined brownie pan ( 16cm x 26cm) and bake for 20 minutes.
- Right after removing from the oven. Melt together chocolate and almond butter pour onto the baked blondies and sprinkle with the leftover nuts. Let cool completely.
- Batter:
- 1 small sweet potato (approx. 100-150g)
- ½ cup cacao butter, melted
- ½ cup coconut sugar
- ¼ cup maple syrup
- ½ tsp baking powder
- 1 tbs chia seeds mixed with 3 tbs water
- 1 cup spelt flour
- 1 dash of salt
- 1 dash of vanilla
- 1 cup mixed nuts
- Topping:
- 100g dark chocolate
- 2 tbs almond butter
- Preheat oven to 230°C (air-circulation). Peak sweet potato with a fork and bake for 30-40 minutes until completely soft. Remove the sweet potato from the oven and turn down heat to 180°C. Remove the skin and mash up the sweet potato with a fork. You should end up with about ½ cup of sweet potato mash, if you’ve got more just use the rest for something else.
- Add all of the ingredients but the nuts into a bowl and mix until well combined.
- Roughly chop up the nuts and mix half of them into the batter. Spread batter into a lined brownie pan ( 16cm x 26cm) and bake for 20 minutes.
- Right after removing from the oven. Melt together chocolate and almond butter pour onto the baked blondies and sprinkle with the leftover nuts. Let cool completely and cut into equally sized squares.
Sweet Potato Nut Blondies
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