1. Preheat oven to 350F. Process blueberries, cooked sweet potato, and chopped apple in a food processor until smooth, stopping to scrape down sides as needed. Set aside.
2. Beat butter, maple syrup, and vanilla with an eletric mixer on low speed until combined. Stir together salt and flour. When mixer running on low speed, gradually add to butter mixture, and beat just until flour is incorporated. Transer 1.5 cups of the mixture to a bowl, and freeze 30 minutes.
3. Using lightly floured hand, press remaining mixture into a lightly greased (with cooking spray) 13x9 inch pan. Spread blueberry mixture evenly over top. Crumble reserved cold flour mixture over blueberry mixture.
4. Bake in preheated oven until set, about 45 minutes. Transfer pan to a wire rack to completely cool, about 30 minutes. Cut into squares; garnish with additional blueberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (59g)|
|Recipe Makes: 28 Servings|
|Calories from Fat: 89 (45%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 26.2mg||8 %|
|Sodium 26.2mg||1 %|
|Potassium 43.5mg||1 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 28g|
|Protein 0.3g||0 %|
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Calories per serving: 198
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