Bars - Sweet Potato Blondies with White Chocolate and Pecan Caramel

By tinathorn

Ingredients

• For the Blondies
• 2/3 cups Coconut Flour, measured by dip and scoop method
• 2/3 cup Mashed Cooked Sweet Potato (not canned puree)
• 3/4 cup Coconut Palm Sugar
• 4 tsp Arrowroot Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 tsp Vanilla
• 3 Tablespoon Full Fat Coconut Milk (preferably from can)
• 5 Eggs
• 1/2 cup White Chocolate Chips
• 1 Tablespoon Oil for greasing the pan
• For the Pecan Caramel Sauce
• 1 cup Coconut Palm Sugar
• 1 cup Full Fat Coconut Milk
• 1 tsp Vanilla
• 2 cup Crushed Raw Pecans
• 1 cup Unsweetened Coconut Flakes
• 1/4 cup Coconut Oil

Details

Adapted from sweetpotatobun.com

Preparation

Step 1

For the Blondies
Preheat the oven to 350° F. Grease an 8×8-inch pan with coconut oil.
Peel the sweet potato and chop into about 1 inch pieces. Boil until soft.
Drain the sweet potato and pat dry with a paper towel. Mash manually or using the paddle attachment in a stand mixer. No need to use an immersion blender.
Add the coconut sugar, vanilla, and coconut milk to the mashed sweet potato and whip with the paddle attachment for about a minute until combined.
Add the eggs and whip for another minute or so until combined.
In a separate bowl, whisk the coconut flour, arrowroot flour, baking powder, and salt breaking any lumps.
Add the dry ingredients to the wet ingredients and mix until combined.
Fold the white chocolate chips manually into the batter.
Spread the batter evenly over the greased 8×8 inch baking pan.
Bake for 25-30 minutes at 350F.
For the Pecan Caramel Sauce
To toast unsweetened coconut flakes, heat a skillet on medium and add the coconut, intermittently mixing until brown. Alternatively, the coconut can be spread on a cookie sheet and baked at 350° F for 3-5 minutes.
Combine the coconut sugar, vanilla, and coconut milk in a saucepan and heat on low.
Continuously mix until the sugar is dissolved and small bubbles form.
Add the ¼ cup of coconut oil and mix until combined.
Remove from heat and to the pecans in batches until a desired consistency is reached.
Top the pecan mixture over a piece of blondie, sprinkle the toasted coconut and enjoy!!