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Tahini Sweet Potato Blondies

Tahini chocolate chip blondies with a secret healthier twist: sweet potatoes! Undetectably vegan and gluten-free, and made in just 1 bowl!
Author Minimalist Baker
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Picking up a sweet potato blondie from a stack
4.89 from 76 votes
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 12 (Blondies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5-7 Days

Ingredients

  • 2/3 cup mashed Japanese sweet potatoes
  • 2/3 cup maple syrup
  • 1/2 cup tahini (creamy, drippy // find our favorite brands here)
  • 2 Tbsp melted coconut oil (or sub melted vegan butter, avocado oil, or olive oil)
  • 2 tsp vanilla extract
  • 1/2 cup MB 1:1 Gluten-Free Flour Blend*
  • 1/4 cup almond flour (we like Wellbee’s)
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup semi-sweet chocolate chips or chunks (dairy-free/vegan as needed // we like Enjoy Life)
US Customary - Metric

Instructions

  • To make the sweet potato purée, halve a Japanese sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Measure out 2/3 cup. Remove any excess sweet potato from the bowl and save for another recipe or enjoy as a snack!
  • Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper.
  • Return the sweet potato to the mixing bowl and add the maple syrup, tahini, coconut oil, and vanilla extract. Whisk well to combine.
  • Add the gluten-free flour blend, almond flour, baking powder, and sea salt and stir to combine until no flour pockets remain. Fold in the chocolate chips.
  • Transfer batter to your parchment-lined baking pan and spread into an even layer using a spoon or rubber spatula.
  • Bake the blondies on the center rack for 30-35 minutes — they should look golden brown and a toothpick inserted into the center should come out mostly clean. Allow the blondies to cool in the pan for 30 minutes.
  • Transfer the blondies to a cutting board and slice. Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month.

Video

Notes

*If using our Original DIY Gluten-Free Flour Blend or another gluten-free blend, we suggest adding a bit more of it until the dough resembles the texture in the photos.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by our Fudgy Sweet Potato Brownies.

Nutrition (1 of 12 servings)

Serving: 1 blondie Calories: 215 Carbohydrates: 26.6 g Protein: 3.2 g Fat: 11.4 g Saturated Fat: 4.2 g Polyunsaturated Fat: 2.7 g Monounsaturated Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 87 mg Potassium: 160 mg Fiber: 2.2 g Sugar: 15.2 g Vitamin A: 343 IU Vitamin C: 2.1 mg Calcium: 92 mg Iron: 1.7 mg