GRAIN-FREE SWEET POTATO BLONDIES

Japanese sweet potatoes are amazing! Once baked, they are custard-like so make a great dessert all by themselves. I came across this recipe featuring the Japanese sweet potato so gave it a try. The blogger described the Blondies as having a fudgy brownie texture but I didn't think so. Nevertheless, they were enjoyed by everyone who tried them so I promised I would post the recipe. I bought my potatoes at Good Foods Co-op on Southland Drive in Lexington, KY.

Find recipe at “FF”: grain-free sweet potato blondies.

Potatoes Are Pillars of Worldwide Nutrition. This informative newsletter by Dr. McDougall is a bit long but is an excellent summary of the health benefits of potatoes.

What I did differently:

-It took 2 sweet potatoes to make the 1 and 1/2 cups

-Used almond butter

-Reduced maple syrup to 1 Tablespoon

-Didn't have coconut flour so used my high speed blender to turn my unsweetened coconut flakes into flour

-Used 3 Tablespoons of homemade non-diary milk

-Initially I tried to mix using my blender but it did not work since batter so thick so scraped the mixture into a bowl and finished combining by hand

-Sprinkled with chopped pecans

-I did not have an 8x5 baking pan so used my 8x8 pan lined with parchment paper

-Baked 30 minutes

-Refrigerated before cutting