Just three easy ingredients and no fancy kitchen gadgets are needed to whip up these healthy flourless sweet potato blondies! With no sugar (unless added via the optional suggestion), this blondies are rich, creamy and melt in your mouth! Naturally gluten free, vegan and completely paleo!
Let’s not talk about the look on Niki’s face when I told her that her beloved favorite vegetable was made into a sweet treat.
Long term readers may think Niki resides on Mcdonalds sweet and sour sauce and soft drinks. That would be correct, but when she’s not face-planting food from the golden arches, she is noshing on sweet potatoes. To say this girl loves sweet potatoes would be an understatement. Case in point- She’d rather a baked sweet potato than the chance to get a Louboutin shoe for half off. Although if it were 75% off she’d seccumb…but sneak in a sweet potato in her bag.
When I told her some of the signature dishes served in America featuring the sweet potato, she was shocked (and not in a good way).
When I told her that I got served a baked sweet potato with marshmallows and caramel in it, she was shocked (and not in a good way).
When I told her that many enjoyed sweet potatoes with maple syrup on it, she was shocked (and not in a good way).
When I accidentally mentioned Kourtney Kardashian, she would NOT shut up.
Geeze, this girl and her priorities.
Now the ironic part- All of Niki’s reactions were mine too. I will never forget being served a sweet potato which looked like an ice cream sundae minus the ice cream. I’d ordered the ‘sweet potato side’ at a steakhouse in Florida and it came with marshmallows, brown sugar and butter. I was perplexed and thought I had a joke being played on me. Back in Australia, sweet potatoes were like pumpkin- A side dish to the Sunday roast meal or more recently, made into fries.
Yes, you read that correctly. MORE RECENTLY MADE INTO FRIES.
Anyway, since new calling the northern hemisphere ‘home’, I’m embracing my new routes. This means embracing pumpkin in sweet form and now doing the same with the sweet potato. When I first started experimenting with it, I found that I actually preferred to it pumpkin.
It didn’t need much sweetness added in and unlike what the silly part of my brain tried to convince me- It was NOT like a white potato. Seeing as I’ve been on a brownie/blondie kick lately– These were my new victim and friends, we’ve got a winner. Healthy flourless sweet potato blondies with just THREE ingredients.
These three ingredient flourless sweet potato blondies are delicious, melt in your mouth morsels of perfection. That sounded silly to write out but it’s legitimate. You’d be amazed how delicious they are without any flour, butter, oil or sugar in it. They are the perfect use of the leftover mashed sweet potatoes during Thanksgiving and Christmas festivities- Or really any time you bake 20 sweet potatoes in one go. It happens. These fudgy blondies MAY technically be called ‘brownies’ because they have cocoa powder in them but as I didn’t use my favorite dark cocoa powder (that is in an upcoming recipe!), these only had a slight cocoa taste. Naturally gluten free, vegan and paleo, they are also egg-free and dairy free!
HACK! I personally love them as they are because the richness of the almond butter and subtle sweetness of the sweet potato. However, as they are not ‘sweet sweet’, I’d recommend adding the optional 1/4 cup coconut palm sugar (or granulated sweetener of choice) if that is what you’re after.
Make these healthy three ingredient flourless sweet potato blondies and lets cheers and chicken dance to more sweet potato recipes on TBMW….Sweet style.
- 1 cup sweet potato, mashed
- 1/2 cup smooth almond butter (can sub for cashew or peanut- The latter will be more obvious)
- 2 T cocoa powder (NOT dark cocoa powder)
- 1/4 cup coconut palm sugar or granulated sweetener of choice (optional)*
- 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)
- * I prefer the richness without the added sweetener but if you like sweet blondies, add some granulated sweetener of choice- Taste before putting in the oven.
- These are freezer friendly and although can be kept at room temperature, I love them straight from the fridge.
What is your favorite way to enjoy sweet potatoes? I like using them as a t-shirt.
Are you a cocoa powder snob? YES.