These Sweet Potato Blondies are rich and fudgy, perfectly sweet and secretly healthy! They're satisfying, nutritious and are a good source of protein and fibre too. They're also vegan, gluten-free, refined sugar free, date-sweetened, grain-free and oil-free too. The perfect snack or dessert!
What type of sweet potatoes should you use?
- For this recipe, you must use Japanese sweet potatoes, which are the ones with purple skin and white flesh.
- You can also use other varieties of white sweet potatoes, which tend to have a brown skin and white flesh.
- But I recommend the Japanese variety if you can find them, as they have the best texture and flavour.
- Orange sweet potatoes can be used, but are not recommended as the texture and flavour will not be as good.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Cook the sweet potatoes.
- Add the cooked sweet potatoes, soaked and drained dates, almond butter, salt and plant-based milk to a food processor or blender.
- Whizz until completely smooth.
- Transfer into a mixing bowl, add the ground almonds and baking powder and mix well.
- Transfer the batter into a square baking tin.
Tip: Line the tin with greased baking paper to make it easier to remove the blondies after.
- Scatter over the chopped pecan nuts and press them down into the batter.
- Bake in the oven for 25 minutes.
- Leave to cool slightly before cutting into squares!
Substitutions you can make
- You can use any type of nut or seed butter - almond butter, peanut butter, cashew butter, sunflower seed butter etc.
- You can use any type of plant-based milk - almond milk, cashew milk, soy milk, rice milk, oat milk etc.
- You can replace the ground almonds with ground walnuts or ground sunflower seeds.
- For a nut-free version, replace the ground almonds with ground sunflower seeds, replace the almond butter with sunflower seed butter, and use a nut-free plant-based milk.
- You can omit the pecan nuts, or replace them with chocolate chips or coconut flakes.
How long do these Sweet Potato Blondies keep for?
These Sweet Potato Blondies keep covered in the fridge for up to a few days - the taste or texture remains unchanged which means they're great for meal prep and making ahead for entertaining.
More vegan dessert recipes
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Sweet Potato Blondies (Vegan + GF)
These Sweet Potato Blondies are rich and fudgy, perfectly sweet and secretly healthy! They're satisfying, nutritious and are a good source of protein and fibre too. They're also vegan, gluten-free, refined sugar free, date-sweetened, grain-free and oil-free too.
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Servings: 16
Calories: 142kcal
Ingredients
- 250 g (8.8 oz) Japanese white sweet potatoes , peeled and sliced
- 180 g (¾ cup) pitted dates soaked overnight in cold water or 10 minutes in boiling water
- 4 tablespoons smooth almond butter (or sub peanut butter)
- 80 ml (â…“ cup) unsweetened almond milk (or sub any other plant-based milk)
- Pinch salt to taste
- 200 g (1 â…” cup) ground almonds (almond meal) * (or sub ground walnuts)
- 2 teaspoons baking powder (ensure gluten-free if necessary)
For topping (optional):
- 100 g (â…” cup) pecan nuts , roughly chopped (or replace with chocolate chips or coconut flakes)
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the sweet potatoes in a saucepan and cover with water.
- Bring to the boil and simmer on a low heat for 15 minutes, until soft enough to gently pierce with a fork.
- Drain the sweet potatoes and drain away the water from the soaked dates.
- Place the cooked sweet potatoes, drained dates, almond butter, almond milk and salt in a food processor or blender.
- Blend until completely smooth, mixing it around a couple of times if necessary.
- Transfer into a mixing bowl, add the ground almonds and baking powder and mix well.
- Transfer the mixture into a square or rectangular baking tin lined with greased baking paper -Â I used a 23cm/9inch square baking tin.
- Scatter over the chopped pecan nuts and press them down into the batter.
- Bake in the oven for 25 minutes. It should be slightly cracked at the top and slightly firm inside but still quite gooey - be careful not to overcook!
- Leave to cool before cutting into squares.
- Keeps covered in the fridge for up to a few days.
Notes
*You can alternatively use almond flour.
- For this recipe, you must use Japanese sweet potatoes, which are the ones with purple skin and white flesh.
- You can also use other varieties of white sweet potatoes, which tend to have a brown skin and white flesh.
- But I recommend the Japanese variety if you can find them, as they have the best texture and flavour.
- Orange sweet potatoes can be used, but are not recommended as the texture and flavour will not be as good.
- Â
- For a nut-free version, use replace the ground almonds with ground sunflower seeds, replace the almond butter with sunflower seed butter, and use a nut-free plant-based milk.
- You can omit the pecan nuts, or replace them with chocolate chips or coconut flakes.
Nutrition Facts
Sweet Potato Blondies (Vegan + GF)
Amount Per Serving
Calories 142
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 16mg1%
Potassium 207mg6%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 8g9%
Protein 4g8%
Vitamin A 2218IU44%
Vitamin C 0.4mg0%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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jacquie
those look yummy. Can i replace the ground nuts with almond flour? also, can the potatoes be baked instead of boiled? i hope i can find Japanese sweet potatoes so i can try these soon.
j
Rhian Williams
Thank you! Yes you can replace the ground almonds with almond flour! And yes the potatoes can be baked instead of boiled, just make sure to remove the skins! I hope that helps!
Elizabeth
Hi. Can oat flour or another GF flour blend be substituted for the almond meal?
Rhian Williams
Hi! You can replace the almond meal with ground walnuts or ground sunflower seeds, or a fifth of the amount coconut flour. Oat flour may work but I haven't tested it that way so I can't guarantee results. But I would love to hear how you get on if you try it though!