- Prep time 20 minutes
- Total time 50 minutes
- Portion size 16 servings
- Credits : Canadian Living Magazine
Preheat oven to 350°F; line 8-inch square cake pan with enough parchment paper to leave overhang on two opposite sides.
In bowl, combine flour, salt and baking soda; set aside.
In separate bowl, using electric mixer on medium speed, beat brown sugar with Sweet Potato Purée, butter and eggs. Stir in reserved dry ingredients; stir in 1/2 cup of the chocolate.
Pour batter into prepared pan, smoothing top. Sprinkle with remaining chocolate. Bake until cake tester inserted into centre of blondie comes out clean, about 30 minutes. Let cool in pan on wire rack for 15 minutes. Unmold blondie and place directly on rack; sprinkle with fleur de sel. Let cool completely; cut into squares. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 days or frozen for up to 1 month.)
Sweet Potato Purée Peel large sweet potato; cut flesh into cubes. Bring saucepan filled with water to boil. Add sweet potato; cook until tender, 12 to 14 minutes. Drain; return sweet potato to saucepan. Using immersion blender, purée until smooth. Makes about 2 cups.
Nutritional facts Per serving: about
- Iron 1.4 mg
- Fibre 1 g
- Sodium 110 mg
- Sugars 13 g
- Protein 3 g
- Calories 190
- Total fat 9 g
- Cholesterol 40 mg
- Saturated fat 5 g
- Total carbohydrate 24 g