These super fudgy sweet potato blondies are secretly nutritious, naturally sweetened, peanut buttery, and absolutely delicious. You won't even taste the sweet potatoes. The perfect healthy, gluten-free, and vegan dessert!
Fudgy sweet potato blondies recipe
I love this recipe because it reminds me of summer afternoons spent baking with my mom. She used to make these blondies for our family picnics, and they were always a hit. I remember one time we accidentally left them in the oven a bit too long, but they still turned out fudgy and delicious. They are similar to these peanut butter chickpea blondies. Every time I make these blondies, I'm reminded of those happy moments and the joy of sharing homemade treats.
This vegan sweet potato blondie recipe is a game-changer. It combines the creamy goodness of peanut butter with naturally sweetened sweet potatoes and maple syrup, resulting in a decadently fudgy texture that's hard to resist. But, if you're not into peanut butter, try almond or sunflower seed butter instead.
One of the best things about this recipe is how easy it is to make. With simple, wholesome ingredients and straightforward steps, you’ll have a batch of delicious blondies ready in no time. Even if you’re new to baking, this recipe is practically foolproof. Plus, it's secretly packed with nutrients, gluten-free, refined sugar-free, and vegan-friendly, making it a guilt-free indulgence you can enjoy anytime.
Sweet potato blondies are perfect for summer. They are light, yet rich, and pair perfectly with a scoop of ice cream. Enjoying these blondies on a warm evening is a great way to end your day. I've had this recipe on my blog for years and decided it was time to update the pictures and content.
Why you'll love this recipe:
- Packed with Good Ingredients: Made with wholesome ingredients like sweet potatoes, peanut butter, and maple syrup.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze to whip up.
- Refined Sugar-Free: Naturally sweetened with sweet potatoes and maple syrup, so you can indulge without the guilt.
- Can't Taste the Sweet Potato: Despite the healthy addition of sweet potatoes, you won't even notice them in the final product.
- Perfect for Summer: Light and rich, these blondies are perfect for enjoying warm summer evenings.
- Fudgy & Rich: The combination of sweet potatoes and peanut butter creates a deliciously fudgy treat that's hard to resist.
- Vegan-Friendly: Enjoy a delightful plant-based dessert without compromising on taste or texture.
- Gluten-Free: No gluten in these blondies!
- Pairs Well with Ice Cream: Take your dessert to the next level with a scoop of your favorite ice cream.
- Try these fudgy, vegan chickpea blondies or chickpea brownies next!
Ingredients you'll need
You only need eight simple ingredients to make these chocolate chip sweet potato blondies. They're fudgy, secretly healthy, and naturally sweetened with maple syrup. Here's a list of all the ingredients you need to get started:
- Sweet Potato: They add moisture and natural sweetness to the bars. Make sure to cook the sweet potatoes until fork-tender for easy mashing.
- Creamy Peanut Butter: Use all-natural creamy peanut butter for a smoother texture. I love the flavor of peanut butter, but you can also use almond butter or sun butter.
- Maple Syrup: Adds sweetness without adding refined sugars. Look for pure maple syrup for the best taste.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Cinnamon: Adds warmth and enhances the overall flavor.
- Coconut Flour: It helps bind the ingredients together. Do not substitute coconut flour with anything else; it's more absorbent than all other flours.
- Baking Powder: To help the blondies rise.
- Salt: Balances the sweetness and enhances the other flavors.
- Chocolate Chips: Add bursts of chocolatey goodness throughout the bars. For a personalized touch, use your favorite type of chocolate chip.
Kitchen tools needed
Here is a quick list of all the kitchen utensils you'll need to make this recipe:
- Microwave or Stovetop
- Fork
- Mixing Bowl
- Spatula
- 8” x 8” Baking Tin
- Measuring Cups
- Oven
How to make sweet potato blondies
These fudgy, healthy peanut butter sweet potato blondies are so easy to make! Below, you'll find detailed step-by-step instructions and pictures for visual guidance. Scroll to the bottom of this post for the full recipe and ingredient measurements.
Step 1:
First, preheat your oven to 350°F (175°C) and lightly grease and line an 8” x 8” baking tin with parchment paper.
Step 2:
Now, let's cook the sweet potato in the microwave or oven. If you want to microwave it, simply pierce the sweet potato with a fork several times and team in the microwave for 3-5 minutes until very fork-tender. You can also bring a pot of water to a boil on the stovetop, peel the sweet potatoes, cut them into quarters, and add them to the boiling water. Cook for 10 to 12 minutes or until they are fork-tender.
Once the sweet potatoes are cooked, remove them from the boiling water or microwave, let them cool for 5 minutes, and then mash them with a fork.
Step 3:
While the sweet potatoes are cooking, in a large mixing bowl, combine the peanut butter, maple syrup, vanilla extract, and ground cinnamon.
Step 4:
Measure out 1 cup of mashed sweet potato and add it to the mixing bowl with the peanut butter mixture.
Step 5:
Add the coconut flour, baking powder, and salt to the mixing bowl. Stir until everything is well combined.
Step 6:
Gently fold in the chocolate chips using a spatula. Then, evenly spread the batter into the prepared baking tin. Sprinkle the remaining chocolate chips on top.
Step 7:
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. They may look "raw," but they are just fudgy (check out the pictures below).
Allow your sweet potato blondies to cool before serving, and enjoy!
Expert recipe tips:
- Sweet Potatoo Tip: You can microwave, boil, bake, or use leftover sweet potatoes. Avoid using canned sweet potatoes meant for pie, as they contain extra sugar.
- Coconut Flour: Stick with coconut flour; it absorbs liquid differently than other flours, which could affect the recipe. If needed, you can use ⅓ cup of almond flour as a substitute.
- Cooling Sweet Potatoes: Allow the sweet potatoes to cool down a bit before mashing to prevent burning your hands.
- Appearance of Blondies: Don't worry if the blondies look a bit soft (or raw) when you take them out of the oven. They're supposed to be fudgy.
- Cooling: Let the blondies cool down completely before cutting them. This helps them stay together nicely.
- Nut Butter Variation: If you're not into peanut butter, try almond or sunflower seed butter instead. Experiment with flavors you enjoy.
Easy ingredient substitutions:
Here are some easy ingredient substitutions for these sweet potato blondies. I recommend swapping only one or two ingredients so the entire recipe stays the same.
- Sweet Potatoes: Substitute with canned pumpkin. You can even try mashed banana. DO NOT use pumpkin pie filling.
- Peanut Butter: Try almond, cashew, or sunflower seed butter.
- Maple Syrup: Use honey or agave syrup instead.
- Coconut Flour: You can substitute ⅓ cup of almond flour for every 2 tablespoons of coconut flour.
- Chocolate Chips: Swap with nuts, dried fruit, or coconut flakes.
Frequently Asked Questions
What's the best substitute for coconut flour in this recipe?
The best substitute for coconut flour in this recipe is almond flour. Since coconut flour is highly absorbent, it's important to adjust the substitution ratio. You can use ⅓ cup of almond flour as a replacement for every 2 tablespoons of coconut flour.
Can I use regular potatoes instead of sweet potatoes?
No, regular potatoes have a different taste and texture than sweet potatoes, which are essential for this recipe's flavor and moisture.
Can I use crunchy peanut butter instead of creamy?
Creamy peanut butter works best for a smooth texture, but you can use crunchy if you prefer some texture in your blondies.
Can I use almond butter?
Yes, you can use almond butter as a substitute for peanut butter in this recipe. Almond butter has a slightly different flavor than peanut butter but still results in delicious blondies.
Can I make these blondies nut-free?
Yes, you can make these sweet potato blondies nut-free. Simply substitute the peanut butter with sunflower seed butter or granola butter.
Can I use honey instead of maple syrup?
Yes, honey can be used as a substitute for maple syrup in equal amounts.
Can I freeze sweet potato blondies?
Yes, you can freeze these blondies. Once cooled, wrap them tightly in plastic wrap or aluminum foil, place them in an airtight container, and freeze for up to 2-3 months.
How to store sweet potato blondies:
For best results, store the cooled blondies in an airtight container at room temperature for up to several days or refrigerate for a longer shelf life. They can also be frozen for up to 3 months for future consumption.
If you love this recipe, try these recipes next!
- Chocolate Chip Chickpea Blondies
- Fudgy Healthy Brownies
- Avocado Banana Brownies
- Strawberry Brownies
- Flourless Brownies
- Healthy Peanut Butter Truffles
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Sweet Potato Blondies
Ingredients
- 1 cup mashed sweet potato, 1-2 medium-sized sweet potatoes
- ½ cup creamy all-natural peanut butter
- ⅓ cup real maple syrup
- 1 ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 tablespoon coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and line an 8” x 8” baking tin with parchment paper.
- Microwave Sweet Potatoes: Pierce the sweet potato with a fork several times. Steam in the microwave for 3-5 minutes until very fork-tender. Allow the sweet potato to cool for 5 minutes, then cut it open, scoop out the insides, and discard the skin.
- Boil Sweet Potatoes: Bring a pot of water to a boil on the stovetop. Peel the sweet potatoes, cut them into quarters, and add them to the boiling water. Cook for 10 to 12 minutes or until they are fork-tender. Once the sweet potatoes are cooked, remove them from the boiling water, drain them, let them cool for 5 minutes, and mash them with a fork.
- While the sweet potatoes are cooking, in a large mixing bowl, combine the peanut butter, maple syrup, vanilla extract, and ground cinnamon.
- Measure out 1 cup of mashed sweet potato and add it to the mixing bowl with the peanut butter mixture.
- Add the coconut flour, baking powder, and salt to the mixing bowl. Stir until everything is well combined.
- Gently fold in the chocolate chips using a spatula. Then, evenly spread the batter into the prepared baking tin. Sprinkle the remaining chocolate chips on top.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool before serving. Enjoy!
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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saskia Chermayeff says
THESE WERE SO GOOD. Not only were they so addictive, but they didn't taste like they were meant to be "healthy".
Francesca says
BEST DESSERT EVER!!!! I cannot believe there is a sweet potato in these. They are so dense and fudgey.
Tati Chermayeff says
THIS IS THE NICEST REVIEW EVER! Thanks, Francesca!
Kiki says
Made this recipe yesterday and they’re so delicious, the taste is perfect and it’s easy to make! This is a must try 🙂 Literal perfection, thanks for this recipe 🤎
Tati Chermayeff says
Kiki, YAY!! This made my day. I am so happy to hear that you love this recipe as much as I do 🙂