Sweet Potato Blondies (Gluten Free)
These Sweet Potato Blondies are perfectly spiced, gooey and so flavorsome. These gluten free sweet potato bars are the perfect sweet treat in the fall and winter months. They are equally cozy and refreshing!
Why You’ll Love This Recipe
- These gluten free sweet potato blondies taste like pumpkin pie!
- They are significantly easier than pie.
- This is a fun and creative way to eat sweet potatoes.
- These bars are incredibly smooth, creamy and soft.
- Feel free to add your favorite nuts or even chocolate chips on top!
- It is made without butter and without brown sugar.
- The walnuts and pecans on top add the perfect crunch.
- This recipe is Paleo, grain free, gluten free, oil free and dairy free.
- Check out this Desserts page for more great ideas!
Sweet Potato Benefits
Sweet potatoes are rich in Vitamin A. In fact, one sweet potato accounts for approximately 400% of the daily recommended Vitamin A.
An antioxidant called carotenoids give sweet potatoes their bright and vibrant coloration.
This superfood is great in both sweet and savory dishes. In recipes like this one, it is very reminiscent of pumpkin. Sweet potatoes are common around the holidays, especially Thanksgiving, but they are great all year long!
Ingredients & Substitutions
Roasted sweet potatoes are at the heart of these blondies! I do not recommend substituting pumpkin purée because it is significantly more moist than sweet potato. In addition, I do not recommend using canned sweet potatoes or canned yam. They are also too moist.
Almond butter works best because it is more mild in taste than peanut butter or cashew butter. Use creamy almond butter!
Substitute honey for maple syrup if desired.
The almond flour is the best flour for these. If necessary, use 2 tablespoons coconut flour in its place.
The eggs are vital to binding these gluten free sweet potato bars together. An egg replacement or flax eggs do not work.
Feel free to use any nuts or chocolate chips on top!
How to Make
First, preheat oven to 400 degrees Fahrenheit. Roast sweet potatoes in tin foil for an hour, or until fork tender.
Carefully remove sweet potatoes from oven. Peel and remove flesh.
Add sweet potato flesh and remaining ingredients (except nuts) to a food processor or blender.
Blend until smooth and creamy.
Lower oven temperature to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper. Spread mixture into pan. Top with nuts if desired.
Bake for 25 to 27 minutes or until toothpick inserted comes out clean.
Then, remove from oven. Place pan in fridge for at least 2 hours until fully cooled.
Finally, slice with very sharp knife. Serve!
Expert Tips & Tricks
Fully roast sweet potatoes until they are tender. The act of roasting them also slightly caramelizes them. This adds the best flavor to the bars!
Use creamy almond butter for best results.
Process mixture until fully smooth and creamy.
Bake until a toothpick inserted comes out clean.
Allow blondies to fully cool in fridge before slicing and serving. They are very gooey!
Store leftovers in the fridge. They will be too gooey at room temperature.
How to Serve & Store
Serve fully cooled and sliced sweet potato blondies.
Store leftovers in an airtight container in the fridge for up to 5 days.
I haven’t tried freezing these, but I wouldn’t recommend doing so.
Frequently Asked Questions
If needed, substitute 2 tablespoons coconut flour for the 1/3 cup almond flour. Coconut flour is much more absorbent, so only a little bit is needed.
Due to the texture of these bars, I do not recommend an egg replacement.
Unfortunately pumpkin is too watery for this recipe.
Similar to pumpkin, canned sweet potatoes are too watery for this recipe.
Wrap sweet potatoes in tin foil. Pierce several times with a fork. Roast at 400 degrees Fahrenheit for an hour or until fork tender.
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Get the Recipe: Sweet Potato Blondies (Gluten Free)
- First, preheat oven to 400 degrees Fahrenheit. Wrap sweet potatoes in tin foil and pierce with fork several times. Place on baking sheet.
- Roast sweet potatoes for an hour, or until potatoes are fork tender.
- Once tender, remove from oven. Carefully unwrap and peel potatoes.
- Place flesh of sweet potatoes and all remaining ingredients (except nuts) in food processor or blender.
- Then, blend on high for 15 to 20 seconds or until smooth and creamy.
- Lower oven heat to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
- Spread batter into lined pan. Sprinkle with pecans and walnuts if desired.
- Bake for 25 to 27 minutes or until a toothpick inserted comes out clean.
- Finally, remove from oven. Place blondies in fridge for 2 hours until fully cooled. Then slice and serve.
- About 2 large sweet potatoes are sufficient for this recipe.
- Use creamy nut butter, not crunchy. Almond butter works best, but cashew butter and peanut butter work as well.
- Process batter until fully smooth and creamy.
- Do not forget to lower oven temperature to 350 degrees Fahrenheit before baking blondies.
- Allow blondies to cool completely in the fridge before slicing and serving.
- These bars are VERY gooey! I suggest slicing with a very sharp knife and cleaning knife before each slice.
- Store leftovers in the fridge for up to 5 days.
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