These sweet potato blondies are soft, chewy, and packed with warm flavors. They come together with simple ingredients like mashed sweet potato, oat flour, tahini, and maple syrup—no mixer required! The natural sweetness of orange sweet potatoes gives them a rich, caramel-like taste, while the oat flour keeps them perfectly moist with a soft, fudgy texture.
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If you’ve ever made sweet potato blondie bars and found them too dry or crumbly, this recipe solves that problem - just like these sweet potato oatmeal bars!
These blondies are perfect for fall baking, but honestly, I make them all year round.
They’re a great alternative to sweet potato brownies or caramel pecan brownies when you want something lighter yet still indulgent. Enjoy them as an afternoon snack, dessert, or even a sweet breakfast treat!
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Why You'll Love This Recipe
- Simple ingredients: No fancy ingredients here—just pantry staples like sweet potatoes, oat flour, almond flour, tahini or your favorite nut butter, and maple syrup.
- Soft & fudgy texture: The combination of tahini and sweet potato puree helps create a batter that’s smooth, easy to mix, and bakes up into delicious blondies with just the right amount of chew. Similar to this moist sweet potato bread.
- Naturally sweetened: Sweet potatoes and pure maple syrup bring the perfect amount of sweetness, so there’s no need for refined sugar.
- Naturally gluten-free & dairy-free: Made without wheat flour or butter, making them a great option for all kinds of dessert lovers.
- Customizable: Swap in almond butter, cashew butter, or sunflower seed butter for a different flavor variation!
Recipe Ingredients
You'll need the following ingredients to make tahini sweet potato blondies:
Ingredient Notes:
- Mashed sweet potatoes: Use orange sweet potatoes, not Japanese sweet potatoes (which are drier and starchier). Bake them until soft, then mash well. Canned sweet potato can be more runny and may change the texture and add too much moisture to the recipe.
- Tahini: A creamy, nutty base that keeps the blondies moist and rich. You can substitute almond butter, cashew butter, or natural peanut butter.
- Maple syrup: Adds natural sweetness and a slight caramel flavor. You can swap for coconut sugar or brown sugar for a deeper sweetness.
- Melted coconut oil: Keeps the blondies soft. You can also use olive oil, avocado oil, or melted vegan butter.
- Vanilla extract: Enhances the overall flavor.
- Oat flour: Gives a soft, tender texture and keeps the blondies naturally gluten-free. If you don’t have oat flour, you can blend rolled oats in a food processor until finely ground.
- Almond flour: Adds moisture and a light texture.
- Baking powder: Helps the blondies rise slightly.
- Ground cinnamon: Brings warmth and enhances the sweet potato flavor. Swap with ground nutmeg or pumpkin pie spice.
- Fine sea salt: Balances the sweetness and flavors.
- Mini chocolate chips: A must for rich, chocolatey bites in every square! Use vegan dark chocolate chips or even white chocolate for variety.
- Chopped pecans (Optional): Adds crunch and pairs beautifully with the sweet potato flavor.
See recipe card below for all ingredients and quantities.
How to Make Sweet Potato Blondies
Mix Wet Ingredients
In a large mixing bowl, whisk together the mashed sweet potatoes, tahini, maple syrup, melted coconut oil, and vanilla extract until smooth.
Sift Dry Ingredients
Into the large bowl of mixed wet ingredients, sift the oat flour, almond flour, baking powder, cinnamon, and salt until combined.
Mix & Fold
Stir until a smooth batter forms. Gently fold in the mini chocolate chips.
Transfer & Bake
Pour the batter into an 8x8-inch parchment lined baking pan and spread evenly. Sprinkle extra chocolate chips and chopped pecans on top if using. Bake in a 350°F heat oven for 25-30 minutes, or until the edges are set and a toothpick inserted in the center has a few moist crumbs.
Cool & Slice
Let the blondies cool in the pan for 15-20 minutes on a wire rack. Once cool, I recommend refrigerating for 1-hour before slice into squares with a sharp knife.
Expert Tips
- Use room temperature ingredients: This helps the batter mix evenly and creates a smoother texture.
- Let cool before slicing: The blondies firm up as they cool, so don’t rush cutting them too soon. I recommend refrigerating for 1-hour before slicing.
- Customize your toppings: Try chopped almonds, shredded coconut, or a drizzle of melted chocolate for extra flavor.
Serving Suggestions
- On a dessert platter: Arrange the sweet potato blondies on a dessert platter with other brownie treats like no-bake black bean brownies, avocado brownies, and almond flour brownies. It’s a great way to offer a variety of flavors and textures for your guests.
- With a cup of coffee or tea: Enjoy as an afternoon snack.
- As a gift: Pack these blondies in a parchment lined decorative tin or box, as a thoughtful homemade gift. They’re perfect for holidays, special occasions, or simply to show someone you care.
- With a drizzle: Top with nut butter or caramel sauce with dates for extra richness.
Storage Tips
- Refrigerator: Store blondies in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap individual blondie squares in plastic wrap and store in a freezer-safe bag for up to 3 months.
More Gluten-Free Bar Recipes You'll Love
Recipe
Sweet Potato Blondies
Equipment
- 1 8-inch square baking pan lined with parchment paper
- 1 large mixing bowl
Ingredients
- ⅔ cup (187 grams) mashed sweet potatoes*, (orange sweet potatoes)
- ⅓ cup (107 grams) pure maple syrup
- ½ cup (120 grams) tahini, or almond butter
- 2 tablespoons coconut oil
- 2 teaspoons pure vanilla extract
- ⅔ cup (80 grams) oat flour, or rolled oats mixed into a flour in a high-speed blender
- ⅓ cup (37 grams) fine blanched almond flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ⅓ cup (60 grams) mini dark chocolate chips, (I use EnjoyLife)
- ⅓ cup (36 grams) chopped pecans for topping (optional)
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. Use room temperature ingredients.
- In a large mixing bowl, whisk together the mashed sweet potatoes, tahini, maple syrup, melted coconut oil, and vanilla extract until smooth.⅔ cup (187 grams) mashed sweet potatoes*, ½ cup (120 grams) tahini, 2 tablespoons coconut oil, 2 teaspoons pure vanilla extract, ⅓ cup (107 grams) pure maple syrup
- Into the large bowl of mixed wet ingredients, sift the oat flour, almond flour, baking powder, cinnamon, and salt until combined.⅔ cup (80 grams) oat flour, ⅓ cup (37 grams) fine blanched almond flour, 1 teaspoon baking powder, ¼ teaspoon fine sea salt
- Stir until a smooth batter forms. Gently fold in the mini chocolate chips.⅓ cup (60 grams) mini dark chocolate chips
- Pour the batter into the prepared baking pan and spread evenly. Sprinkle extra chocolate chips and chopped pecans on top if using. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.⅓ cup (36 grams) chopped pecans for topping (optional)
- Let the blondies cool in the pan for 15-20 minutes on a wire rack. Once cool, I recommend refrigerating for 1-hour before slice into squares with a sharp knife.
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Notes
- *How to make mashed sweet potato: Preheat oven to 400°F. Place sweet potatoes on parchment lined baking sheet and poke some holes with a knife for venting. Bake for 40-60 minutes (depending on size of potatoes) until softened. Remove from oven, cool, remove skins, and mash.
- Let Cool Before Slicing: The blondies firm up as they cool, so don’t rush cutting them too soon. I recommend refrigerating for 1-hour before slicing.
- Customize Your Toppings: Try chopped almonds, shredded coconut, or a drizzle of melted chocolate for extra flavor.
- Refrigerator: Store blondies in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap individual blondie squares in plastic wrap and store in a freezer-safe bag for up to 3 months.
Jacqui Wilson says
I'm so excited to bring you these sweet potato blondies! If you try them, I'd love to know what you think!