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 1:1 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:
Caramelly
Fudgy
Decadent
Satisfying
& 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
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)
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
*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by our Fudgy Sweet Potato Brownies.
Cindy says
Made these for the first time and SO happy with the results! Truly like a fudgy brownie but blonde :) Loved how easy they were. Sprinkled some maldon salt on top for a salty finish. 10/10!
Yum, love that addition, Cindy! Thanks so much for sharing! xo
Stephanie says
I have some baked white sweet potatoes, I’m not sure if they’re Japanese potatoes but they are already cooked. Can I use those instead? Would that impact the moisture content?
Hey Stephanie! It sounds like you have the right kind of sweet potato! They should work well.
Paula Roth says
Can you use reg sod instead of 1:1?
Hi Paula, we’re not sure what you mean. Are you hoping to use all-purpose flour? If so, AP flour should work here as a swap for the gluten-free 1:1 flour. We would suggest starting with 1/3 cup and adding a bit more at a time until the consistency matches the video and photos. Hope that helps!
Kelly Smith Trimble says
These are delicious. I used white sweet potatoes to keep the blonde color, and like another commenter mentioned, pureed the sweet potato in a food processor to be smooth. I also baked in a smaller pan, about 8×5 loaf pan, and for a longer, about 45 minutes. They’re so good, I will definitely make again!
We’re SO glad you enjoyed them, Kelly! Thanks so much for the lovely review. xo
Christy Dugan says
If I used regular flour in place of GF would I adjust the amount? And would the amount of almond flour be the same?
Hey Christy! AP flour should work here as a swap for the gluten-free 1:1 flour, we would suggest starting with 1/3 cup and adding a bit more at a time until the consistency matches the video and photos! We would suggest keeping the almond flour the same for texture!
Paula Roth says
Can we use regular apf? Usually swaps are 1:1. Am not gf and want these now
Hey Paula! AP flour should work here as a swap for the gluten-free 1:1 flour, we would suggest starting with 1/3 cup and adding a bit more at a time until the consistency matches the video and photos! We would suggest keeping the almond flour for texture!
Jennifer says
Could you use coconut flour or all almond flour instead of gluten free 1:1 flour (I can’t do many of the ingredients in that type of flour)? These look amazing otherwise. I love all of your recipes. My all time favorite cake us you tahini chocolate chip cake.
Hey Jennifer! We find coconut flour to be too drying by itself. Is there anything you specifically can’t have in the gluten-free flour blend? We can help find substitutes for those!
Th says
Not cool. The metric conversions are wrong. 1 cup of flour is between 120 and 125 g. The “metric” instructions say 80g. I didn’t even check the US measurements until I added the flour and my batter looked nothing like yours. 1/2 cup of flour is about 60 g. I added 33% more based on your conversion!
You should fix whatever conversion factor you have.
They are in the oven right now. I figured it’ll be a very good tasting cake, but no blondies by any means… :/
Hi, sorry to hear your batter didn’t look the right texture. We’re curious what type of flour you used? The weight will vary depending on the flour used. We made this recipe with our homemade gluten-free flour blend and have found that 1/2 cup is 80 grams. Based on our metric notes, the metric measurement for all-purpose flour (NOT gluten-free) would be less (68 grams – which is also in line with Bob’s Red Mill brand all-purpose flour). We hope that clears up any confusion and that your blondies turn out nicely!
Marcene Austin says
Can regular sweet potatoes be used?
Hey Marcene! Other readers have had success using regular sweet potatoes!