Tahini sweet potato blondies are HERE and ready to rock your world. These fudgy, caramelly blondies are studded with melty chocolate chips, and no one will guess the secret ingredient: sweet potato!
Just 1 bowl and 10 ingredients required for these vegan, gluten-free, maple-sweetened treats. Let’s get baking!
How to Make Sweet Potato Tahini Blondies
These decadent yet nutrient-infused bars start with a combo of mashed Japanese sweet potato and maple syrup for natural sweetness. Japanese sweet potato is perfect for blondies thanks to its pale color and lower moisture content!
Then it’s time for the second not-so-secret ingredient: tahini! Not only does tahini bring added richness with its creamy texture — it also combines with the sweet potato for a totally amazing flavor explosion. They were basically made for each other!
Next, the blondie batter comes together with the addition of our Minimalist Baker Gluten-Free Flour Blend and some almond flour, which provide the perfect balance of soaking up moisture and preventing gumminess. Then, finally, the chocolate chips. Now we’re talkin’!
A quick trip to the oven (ciao, blondies!) and they’re done. The only thing left to do is decide if you’ll share them, or lie and tell your friends “They’re really not that good” — up to you! We support your decision either way.
We hope you LOVE these sweet potato blondies! They’re:
& Perfectly sweet & salty!
Dunk your blondie in a glass of dairy-free milk and prepare to swoon.
More Nutrient-Packed Sweet Treats
- Fudgy Sweet Potato Brownies (V/GF)
- Pumpkin Peanut Butter Breakfast Cookies
- 5-Minute Pineapple Sorbet (Dole Whip Dupe!)
- Vegan Chocolate Protein Pudding (Two Ways!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Tahini Sweet Potato Blondies
- 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 Minimalist Baker 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)
- 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.