Sweet Potato Blondies with White Chocolate Chips & Pecans by Tanerxaydin

Ingredients

• 480 g sweet potato, baked and peeled
• 3 eggs
• 80 g brown sugar
• 100 g white chocolate chips
• 75 g pecans, roughly chopped
• 60 ml oil or melted butter
• 90 g skyr
• 60 g all-purpose flour
• 25 g cornstarch
• 1 cup nutmeg or cinnamon
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tbsp butter or cooking spray for greasing the pan

Instructions

1. Preheat the oven to 175 °C / 350 °F (top and bottom heat). Grease a rectangular baking pan or line it with parchment paper.
2. Mash the baked sweet potatoes until completely smooth.
3. Add the eggs, brown sugar, oil or butter, skyr, and vanilla extract to the sweet potato purée and mix until creamy.
4. Combine flour, cornstarch, salt, and nutmeg or cinnamon, then fold into the wet mixture until a thick, smooth batter forms.
5. Gently fold in the white chocolate chips and chopped pecans
6. Spread the batter evenly into the prepared pan and smooth the surface.
7. Bake for 25–30 minutes, until the top is lightly golden and the center is just set but still fudgy.
8. Remove from the oven, let cool completely, then slice and serve.