Spiced Sweet Potato Blondies With Cranberries And White Chocolate

• 3/4 cups Sweet Potato Puree
• 1/4 cups Canola Oil
• 1/4 cups Pumpkin Puree
• 1/3 cups Turbinado Sugar
• 1/3 cups Brown Sugar
• 1/4 cups Milk
• 2 teaspoons Pure Vanilla Extract
• 1/2 cups White Whole Wheat Flour
• 3/4 cups Whole Wheat Pastry Flour
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/8 teaspoons Ground Nutmeg
• 1/8 teaspoons Ground Allspice
• 1/2 cups Natural White Chocolate Chips
• 1/2 cups Dried Cranberries

1. Preheat oven to 350u0b0F. Lightly grease a 8 x 8-inch square baking pan.
2. In a large bowl, stir together sweet potato puree, oil, pumpkin puree, turbinado sugar, brown sugar, milk, and vanilla extract until well-mixed.
3. In a medium bowl, whisk together the flours, baking powder, salt, and spices. Gently stir the dry ingredients into the wet, just until moistened. Batter will be thick. Fold in white chocolate chips and dried cranberries.
4. Spoon the batter into the prepared pan in an even layer. Bake for 25 minutes, or until a toothpick inserted into the middle of the blondies comes out mostly clean. As with brownies, you want a few moist crumbs to adhere to the toothpick, but not any raw batter.
5. Let the blondies cool for 10 minutes before slicing into bars.
6. Nutritional information per blondie: 238.2 calories, 8.4 grams fat, 0.5 grams saturated fat, 3.2 grams fiber, 25 grams sugar, 3 grams protein

ubc, ubc, turbinado sugar, brown sugar, ubc, vanilla, flour, whole wheat pastry flour, ubc, ubc, ground cinnamon, ground ginger, ground nutmeg, ground allspice, natural white chocolate chips, cranberries

Taken from tastykitchen.com/recipes/desserts/spiced-sweet-potato-blondies-with-cranberries-and-white-chocolate/ (may not work)