Chocolate Cranberry Sweet Potato Blondies

Happy Wednesday! The weather out here in Cali has gotten a bit dark and cloudy lately, which is totally fine by me. Don’t get me wrong, I love sunny days, but there is something comforting to me about a gloomy day.


Time to party it up with my girl Jenn!

Since this month is all about GREEN, I thought I would switch my breakfast up to one of my favorite pancake recipes!


Green monster cakses topped with homemade cashew butter
I also gobbled up some un-pictured bloobs. They made it onto the cakes after the picture for some reason!

Lunch was covered with green!


homemade veggie burger with greens topped with balsamic and roasted asparagus


After lunch I put on my apron and got to baking for my friend I was telling you about earlier. I really wanted to challenge his taste buds and see how far he’d let me push it this time, so I went with something he’d never expect!

Chocolate Cranberry Sweet Potato Blondies
These blondies are so gooey and dense, with just the right amount of sweetness! Even my husband gave them the thumbs up!


  • 3/4 cup mashed sweet potato
  • 1/4 cup applesauce
  • 1/4 cup olive oil (or more sweet potato)
  • 1/3 cup stevia for baking
  • 1/3 cup brown sugar
  • 1/4 cup almond milk
  • 1 tsp vanilla
  • 1/2 cup white whole wheat flour
  • 3/4 cup whole wheat pastry flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 cup dried cranberries
  • 1/2 cup dark chocolate chips

Preheat oven to 350 degrees.  Mix together all wet ingredients. In another bowl mix together dry. Add dry to wet and stir until combined. Add in cranberries and chips. Mix well and pour into 8×8 pan. Bake 30 minutes. Let cool 10 minutes before slicing.




Ummm my co-worker may never get these.  Holy smokes are they tasty! The sweet taters gives them such a gooey feel, and the dark chocolate paired with the tang of the cranberries matches perfectly. I can’t wait till he tries them!

Since the weather has been so gloomy, Ninja used it as an excuse to get me to make his favorite soup



Chicken & Dumpling Soup

Maybe one day Ninja will FINALLY let me make a different type of soup, but until then, chicken & dumplings it is!

How is the weather where you are? Spring weather yet? Last week it was 80 out here, but now it’s back to being cold!


  1. says

    Do you think those blondies would work well with pumpkin instead of sweet potato? They look phenom as-is, but I have a can of sweet potato open that I’m trying to use up. I bet that would be an awesome way to dig through the can!

  2. says

    SO MUCH DELICIOUSNESS!!! Those green pancakes with homemade cashew butter have me foaming at the mouth! I think breakfast for dinner is totally on schedule for tonight now haha 😉
    And I’m bookmarking these blondies fo sho!

  3. says

    Those green pancakes are so pretty..and so festive with St. Patrick’s Day coming up! The temperature is warming up in Mumbai…gone are the days of cardigans :)

  4. says

    Ooo, glad you gave sweet potato blondies a try! I have a GIANT sweet potato that needs to be cooked up. And then immediately turned into these.

  5. says

    The green monster cakes look great, but those blondies look FANTASTIC. I wish I could grab them through the screen! Question, though: why mix stevia and sugar? And that’s an actual question – does it make them bake differently or taste different?

    • Kat says

      Well brown sugar and white sugar give a baked good a different flavor. I wanted the brown sugar for that deep flavor, but they weren’t quite sweet enough so I added some stevia to sweeten them up without too much sugar :)


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