Sweet Potato Blondies

Protein and Fiber Packed Sweet Potato Blondies

These blondie are packed with protein and fiber, they're light and melt in your mouth good, and best of all, are so tasty.

They’re soft and slightly gooey in the center, loaded with sweet vanilla flavor, white chocolate, and buttery cashews. The sweet potato keeps them incredibly moist for a baked good that has 7g of protein a piece. 

Ingredients

• 240g baked sweet potato, skin removed and mashed smooth
• 128g cashew butter (I made my own by grinding cashews)
• 120g 0% plain Greek yogurt
• 2 large eggs
• 120g egg whites
• 20g vanilla whey protein powder
• 100g maple syrup
• 10g vanilla extract
• 15g vegetable glycerin
• 3g baking soda (½ teaspoon)
• 4g salt
• 30g oat fiber
• 15g finely ground cashews (or almond flour)
• 8g vital wheat gluten
• 100g white chocolate chips
• 50g chopped cashews
• ¼ teaspoon almond extract (optional, but highly recommended)

Directions

Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper.

In a large bowl, add in the sweet potato and mash until smooth. Follow that up with the cashew butter, Greek yogurt, eggs, egg whites, maple syrup, vanilla extract, and glycerin. Whisk until smooth and fully combined.

Add the whey protein, baking soda, salt, oat fiber, finely ground cashews, and vital wheat gluten. Mix until a thick blondie batter forms.

Fold in the white chocolate chips and chopped cashews.

Let the batter sit for 10–15 minutes so the oat fiber fully hydrates. This helps create a softer final texture and prevents dryness.

Transfer the batter to the prepared pan and spread evenly.

Bake for 22–25 minutes, or until the edges are set and the center is just slightly soft. Do not over bake if you want that gooey blondie center.

Let cool completely before slicing into 16 squares.

Nutrition Per Square, Makes 16

• Calories: 170
• Protein: 7g
• Carbs: 19g
• Fiber: 6g
• Fat: 9g