Sweet Potato Blondies

These sweet potato blondies use just 9 ingredients and no flour, eggs, or refined sugar. Coconut flour and peanut butter keep them dense and truly fudgy instead of cakey. You won't taste the sweet potato.

5 from 3 votes

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Prep Time 15

Cook Time 30

Total Time 45

Serving servings

Ingredients

1 cup mashed sweet potato, (about 1 to 2 medium sweet potatoes)
½ cup creamy all-natural peanut butter
⅓ cup pure maple syrup
1 ½ teaspoons vanilla extract
½ teaspoon cinnamon
2 Tablespoons coconut flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup chocolate chips, (dairy-free for vegan)

Instructions

Prep the pan. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking tin with parchment paper.
Cook the sweet potato. Pierce with a fork and microwave 3 to 5 minutes until very fork-tender. Or peel, quarter, and boil 10 to 12 minutes until fork-tender.
Cool and mash. Let the sweet potato cool 5 minutes. Scoop out the flesh, discard the skin, and mash smooth with a fork.
Mix the wet ingredients. In a large bowl, stir together the peanut butter, maple syrup, vanilla, and cinnamon until smooth.
Add the sweet potato. Measure out 1 cup of mashed sweet potato and stir it into the peanut butter mixture until the color is even.
Add the dry ingredients. Stir in the coconut flour, baking powder, and salt until fully combined. The batter will be thick.
Fill the pan. Fold in the chocolate chips with a spatula, spread the batter evenly into the prepared tin, and scatter the remaining chips on top.
Bake. Bake 30 to 35 minutes. The center will still look soft when you pull them out. That is correct.
Cool completely. Let the pan cool fully before slicing. The coconut flour keeps absorbing as it cools, and that is what sets the fudgy texture.

Notes

Sweet potato: Microwave, boil, roast, or use leftovers. Do not use canned sweet potato meant for pie or russet potatoes. Plain canned pumpkin works as a swap.

Coconut flour: Do not substitute one for one. If needed, use ⅓ cup almond flour per 2 tablespoons coconut flour for a softer bar.

Substitutions: Almond, cashew, or sunflower seed butter for the peanut butter. Honey or agave for the maple syrup, though honey means they're no longer vegan. Nuts, dried fruit, or coconut flakes for the chocolate chips.

Storing: Airtight at room temperature up to 3 days, refrigerated up to 1 week.

Freezing: Wrap squares individually, freeze up to 3 months, thaw about 20 minutes.

Nutrition

Course Dessert

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!