- 1 and 1/2 cups mashed, cooked sweet potato
- 1/3 cup nut or seed butter (e.g., almond butter, peanut butter, pepita butter)
- 1/3 cup nondairy milk (more, if needed)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons coconut flour
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Optional: 3/4 cup pecan halves, coarsely chopped
- Preheat the oven to 350F. Line a 7-inch square pan, or a 9×5-inch loaf pan, with parchment paper; spray or grease exposed sides.
- In a large bowl, stir the sweet potatoes, nut butter, milk, syrup, and vanilla until completely blended and smooth.
- In a small bowl or cup, stir together the coconut flour, baking powder, cinnamon and salt; add to the sweet potato mixture, stirring until blended. The batter will be thick, but if it seems dry, add a tablespoon or two more milk.
- Spread batter evenly in prepared pan, smoothing the top. Sprinkle with pecans, if using.
- Bake in the preheated oven for 35 to 40 minutes until puffed and surface of blondies appears dry.
- Transfer to a cooling rack and cool completely in pan.
- Use the parchment overhang to lift blondies from pan onto a cutting board. Cut into 12 blondies.
Cooking the sweet potato: Prick the sweet potato(es) (about 1 very large or 2 medium) all over with a fork. Either (1) bake in a preheated 425F oven for 1 hour or until tender or (2) microwave on HIGH for 10 to 15 minutes until tender.
Storage: Store in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months.
- Category: Dessert
- Method: Baking
- Cuisine: American
- Serving Size: 1 blondie
- Calories: 75
- Sugar: 3.7 g
- Sodium: 103 mg
- Fat: 3.9 g
- Saturated Fat: 0.3 g
- Carbohydrates: 9.1 g
- Fiber: 2.4 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Keywords: oil-free, vegan sweet potato blondies, grain-free, gluten-free, coconut flour, healthy sweet potato blondies