Sweet Potato Blondies
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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Servings: 25
Equipment
- 1 8-inch square baking pan lined with parchment paper
- 1 large mixing bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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 mashed sweet potatoes*, ½ cup tahini, 2 tablespoons coconut oil, 2 teaspoons pure vanilla extract, ⅓ cup 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 oat flour**, ⅓ cup 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 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 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.
- **Use certified gluten-free oats or oat flour if needed.
- 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.
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