Tahini Sweet Potato Blondies

To make the sweet potato purée, halve a Japanese sweet potato and brush the cut sides with [oil] (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Measure out mashed japanese sweet potatoes (0.66 cup). Remove any excess [sweet potato] from the bowl and save for another recipe or enjoy as a snack! Start 25m timer

Adjust oven temperature to 350 degrees F (176 C) and line an 8x8-inch baking pan (or similar-size pan) with parchment paper.

Return the mashed japanese sweet potatoes (0.66 cup) to the mixing bowl and add the maple syrup (0.66 cup), tahini (0.5 cup), melted coconut oil (2 tbsp), and vanilla extract (2 tsp). Whisk well to combine.

Add the gluten free flour (0.5 cup), almond flour (0.25 cup), baking powder (0.5 tsp), and sea salt (0.25 tsp) and stir to combine until no flour pockets remain. Fold in the semi-sweet chocolate chips or chunks (0.5 cup).

Transfer batter to your parchment-lined baking pan and spread into an even layer using a spoon or rubber spatula.

Bake the blondies on the center rack for 30-35 minutes — they should look golden brown and a toothpick inserted into the center should come out mostly clean. Allow the blondies to cool in the pan for 30 minutes. Start 30m timer

Transfer the blondies to a cutting board and slice. Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month.