These super-fudgy sweet potato blondies are naturally sweetened, peanut-buttery, and surprisingly nutritious. You won’t taste the sweet potato — just rich, fudgy bars that happen to be gluten-free and vegan. They make a perfect healthier dessert or snack.
Fudgy sweet potato blondies recipe
This recipe brings back memories of warm afternoons baking with family. Creamy peanut butter, mashed sweet potato, and a touch of maple syrup combine into a decadently fudgy texture. If you prefer, swap the peanut butter for almond butter or sunflower seed butter for a nut-free option.
What I love about these blondies is how simple they are to make and how wholesome the ingredients are. With basic pantry staples and easy steps, even beginner bakers can turn out moist, fudgy bars. They’re refined sugar-free, vegan-friendly, and naturally gluten-free when made with coconut flour as directed.
These blondies are excellent warm with a scoop of ice cream on a summer evening, or cooled and packed for a snack. Below you’ll find ingredient guidance, tips, and straightforward instructions to get the best results every time.
Why you’ll love this recipe:
- Wholesome Ingredients: Made with sweet potatoes, natural nut butter, and real maple syrup.
- Simple & Quick: Easy steps and minimal prep make this a go-to dessert.
- Refined Sugar-Free: Sweetened naturally with sweet potato and maple syrup.
- Sweet Potato Is Invisible: The flavor and texture hide the sweet potato — just fudgy goodness.
- Summer-Friendly: Serve warm with ice cream or enjoy at room temperature.
- Fudgy Texture: The peanut butter and sweet potato yield an indulgent, dense bar.
- Vegan & Gluten-Free: Fits plant-based and gluten-free diets when prepared as written.
Ingredients you’ll need
You only need a handful of ingredients to make these chocolate chip sweet potato blondies. They’re fudgy, secretly healthy, and naturally sweetened. Gather the following:
- Sweet potato: Adds natural sweetness and moisture—cook until fork-tender and mash well.
- Creamy peanut butter: Use all-natural creamy peanut butter for a smooth texture. Almond or sunflower seed butter also work.
- Maple syrup: Pure maple syrup for natural sweetness.
- Vanilla extract: For depth of flavor.
- Cinnamon: Adds warmth and complements the sweet potato.
- Coconut flour: A highly absorbent binder—do not directly substitute with equal amounts of other flours.
- Baking powder: For a little lift.
- Salt: Balances the sweetness.
- Chocolate chips: For pockets of melty chocolate; choose your favorite variety.
Kitchen tools needed
Basic tools you’ll need:
- Microwave or stovetop (or oven)
- Fork for mashing
- Mixing bowl
- Spatula
- 8″ x 8″ baking pan
- Measuring cups and spoons
- Oven
How to make sweet potato blondies
These sweet potato blondies are straightforward to prepare. Follow the steps below for reliable, fudgy results. Exact measurements are listed in the recipe card at the end.
Step 1:
Preheat the oven to 350°F (175°C). Lightly grease an 8″ x 8″ baking pan and line it with parchment paper.
Step 2:
Cook the sweet potato by microwaving or boiling. To microwave: pierce with a fork and cook 3–5 minutes until very tender. To boil: peel, quarter, and simmer 10–12 minutes until fork-tender. Let cool slightly, then scoop and mash the flesh.
Step 3:
In a large bowl, whisk together the peanut butter, maple syrup, vanilla, and cinnamon until smooth.
Step 4:
Stir in 1 cup of mashed sweet potato until fully incorporated.
Step 5:
Add the coconut flour, baking powder, and salt and stir until evenly combined.
Step 6:
Fold in half of the chocolate chips, spread the batter into the prepared pan, and sprinkle the remaining chips on top.
Step 7:
Bake 30–35 minutes. The bars may appear soft or slightly underbaked in the center — that’s normal for a fudgy texture. Allow to cool completely before slicing so they hold together.
Enjoy warm or at room temperature.
Expert recipe tips:
- Sweet potato options: Microwave, boil, bake, or use leftover mashed sweet potato. Avoid canned sweet potato pie fillings that contain added sugar.
- Coconut flour: This flour is very absorbent. If substituting, use 1/3 cup almond flour for every 2 tablespoons of coconut flour and expect a slightly different texture.
- Cool before mashing: Let cooked sweet potatoes cool a few minutes before handling.
- Don’t overbake: The blondies should be fudgy; a slightly soft center is expected. They firm up as they cool.
- Let them cool: Cool completely before cutting so the bars slice cleanly.
- Nut butter swaps: Almond, cashew, or sunflower seed butter all work well if you want a different flavor or nut-free option.
Easy ingredient substitutions:
Substitutions to try—swap only one or two at a time to keep texture consistent:
- Sweet potato: Use canned pumpkin (not pumpkin pie filling) or mashed banana.
- Peanut butter: Substitute almond, cashew, or sunflower seed butter.
- Maple syrup: Honey or agave syrup in the same amount.
- Coconut flour: Replace 2 tablespoons coconut flour with 1/3 cup almond flour.
- Chocolate chips: Try nuts, dried fruit, or coconut flakes instead.
Frequently Asked Questions
What’s the best substitute for coconut flour in this recipe?
Almond flour is the best substitute here. Use about 1/3 cup almond flour for every 2 tablespoons of coconut flour and expect a slightly different, less absorbent texture.
Can I use regular potatoes instead of sweet potatoes?
Regular potatoes are not recommended. They lack the natural sweetness and flavor profile that sweet potatoes provide for this recipe.
Can I use crunchy peanut butter instead of creamy?
You can use crunchy peanut butter for added texture, but creamy yields the smoothest, most even batter.
Can I use almond butter?
Yes. Almond butter makes a tasty alternative and produces slightly different flavor notes but equally delicious blondies.
Can I make these blondies nut-free?
Yes. Substitute peanut butter with sunflower seed butter or another seed-based spread to make them nut-free.
Can I use honey instead of maple syrup?
Yes. Use honey in an equal amount as a substitute for maple syrup if not strictly vegan.
Can I freeze sweet potato blondies?
Absolutely. Once cooled, wrap bars tightly and store in an airtight container in the freezer for up to 2–3 months.
How to store sweet potato blondies:
Store cooled blondies in an airtight container at room temperature for several days, refrigerate to extend shelf life, or freeze for up to three months.
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 try these blondies, please leave a comment and rating. Tag @healthfulblondie on Instagram so I can see and share your creations.
📖 Recipe
Sweet Potato Blondies
Ingredients
- 1 cup mashed sweet potato (about 1–2 medium sweet potatoes)
- ½ cup creamy all-natural peanut butter
- ⅓ cup real maple syrup
- 1½ tsp vanilla extract
- ½ tsp cinnamon
- 2 tbsp coconut flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line and lightly grease an 8″ x 8″ pan with parchment paper.
- Microwave method: Pierce a sweet potato and microwave 3–5 minutes until very tender. Cool 5 minutes, scoop out the flesh, and mash. Boil method: Peel, quarter, and boil 10–12 minutes until tender, drain, cool 5 minutes, and mash.
- In a large bowl, whisk peanut butter, maple syrup, vanilla, and cinnamon until smooth.
- Add 1 cup mashed sweet potato and stir to combine.
- Stir in coconut flour, baking powder, and salt until evenly mixed.
- Fold in half the chocolate chips, spread batter into the pan, and sprinkle remaining chips on top.
- Bake 30–35 minutes. Allow to cool completely, then slice and serve.
Notes
Substitutions: Use canned pumpkin (not pie filling) or mashed banana for sweet potato; almond, cashew, or sunflower seed butter for peanut butter; honey or agave for maple syrup.
Texture: Blondies are meant to be fudgy. If they seem soft after baking, allow them to cool fully before cutting.
Nutrition
Carbohydrates: 15 g |
Protein: 5 g |
Fat: 7 g
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