This sweet potato blondies recipe will change the way you think about sweet potatoes! With their rich, smooth, and fudgy texture, no one will believe how these delicious dessert bars are made.
I love getting a little creative in the kitchen and using sweet potatoes for something a little extra. If you’ve tried my sweet potato muffins or sweet potato chocolate cake, you’ll understand how amazing vegetables can be in dessert recipes.
Sweet potatoes not only enrich this dessert with a healthy dose of essential nutrients and fiber, they also create a wonderfully sweet and creamy base for these blondies.
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Why you’ll love this recipe
- It’s incredibly easy. Only four simple ingredients and minimal prep time are needed to make these wonderful sweet potato blondies.
- No flour. Naturally gluten-free and lower in calories, these blondies have all the structure they need from the sweet potato.
- Vegan. This baked dessert doesn’t contain eggs and is dairy-free which makes it perfect for vegans and non-vegans alike.
As mentioned earlier, this recipe calls for just four simple ingredients. Well, three, if you omit the optional sugar. Here is what you’ll need:
- Sweet potatoes. Roasted and mashed into a smooth puree.
- Almond butter. Smooth and unsweetened. You can use both homemade or store-bought almond butter.
- Cocoa powder. Unsweetened. Helps develop that rich blondie flavor and balance the moisture of the bars. Not enough is used to turn this into a brownie.
- Sugar. You can skip the white sugar if you prefer your desserts to be less sweet in taste.
How to make sweet potato blondies
Step 1 – Preparation. Start by preheating the oven to 350F degrees and lining a small cake pan with parchment paper. A loaf pan will work too. Wrap your sweet potatoes in foil and bake for 45-60 minutes, or until it is fork tender. Let it cool slightly, then scoop out the flesh and mash it in a bowl.
Step 2 – Mix the wet ingredients and dry ingredients. Melt the cashew butter in the microwave or on the stove. In a large mixing bowl, mix the sweet potato puree, melted nut butter, cocoa powder, and granulated sugar.
Step 3 – Bake the blondies. Pour the batter into the lined cake pan. Bake the blondies for around 20 minutes or until a cake tester comes out clean.
Step 4 – Slice and refrigerate. Remove the blondies from the oven and allow them to cool completely before slicing them into squares. Resist the temptation to devour the blondies as soon as they’ve cooled, instead, refrigerate them for an hour or two before eating to set their shape.
Recipe tips and flavor variations
- Try different nut butters. If you don’t have almond butter, use cashew or peanut butter instead. Note that the flavor of peanut butter will be more noticeable in the blondies.
- Add some mix ins. Chopped nuts are a great addition to the mixture if you’re looking for some more texture and added nutty flavor. Pecans, almonds, walnuts, and even hazelnuts will work well. You can also stir through or top the blondies with dark chocolate chips. If you’re anything like me, you can’t resist adding chocolate to your desserts.
- Spice up the mix. Use spices to create a deeper flavor in your blondies. Cinnamon and nutmeg will work incredibly well in this recipe. You can also add a pinch of sea salt to balance the sweetness.
- Take care when cutting slices. Allow the blondies to cool completely before you slice them. Always use a sharp knife to get perfectly clean slices. Clean the knife after each cut.
To store: You can store sweet potato blondies at room temperature for up to 3 days. Room-temperature blondies are extra gooey. Store blondies in an airtight container in the fridge to increase their shelf life and help them hold their shape.
To freeze: You can also freeze sweet potato blondies. Wrap the cooled slices in foil and then place in an airtight container. They will last 2 to 3 months in the freezer.
More blondies and bars to try
Frequently asked questions
Overbaking the blondies results in a dry and crumbly texture. A good rule of thumb is to remove the blondies from the oven when a toothpick comes out clean.
The texture of blondies will always depend on the recipe and their baking time. Ideally, a blondie should be moist in the middle. If your blondies are too gooey, you can try baking them for a little longer.
You can make these sweeter by adding more granulated sugar or by using sweetened almond butter. A splash of maple syrup also works.
Sweet Potato Blondies
- Preheat the oven the 350 degrees, grease a small cake pan or loaf pan and set aside.
- In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the sweet potato, nut butter, cocoa powder and granulated sweetener and mix very well.
- Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces (I recommend refrigerating them for an hour or more before eating)
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