Spiced Sweet Potato Blondies with Cranberries and White Chocolate

Ingredients

• 3/4 cup sweet potato puree (roast a large sweet potato at 400°F for 45-60 minutes, or until very soft; let cool, peel, and puree flesh; measure out 3/4 cup)
• 1/4 cup canola oil
• 1/4 cup pumpkin puree
• 1/3 cup Turbinado sugar
• 1/3 cup Sucanat or lightly packed brown sugar
• 1/4 cup milk (I used organic 1%)
• 2 tsp pure vanilla extract
• 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 ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground allspice
• 1/2 cup natural white chocolate chips (such as Sunspire)
• 1/2 cup apple-juice sweetened dried cranberries (available at Whole Foods)