Coconut Flour Sweet Potato Blondies {oil-free, vegan}

4.84 from 12 votes

Coconut Flour Sweet Potato Blondies {oil-free, vegan}

Vegan & oil-free coconut flour sweet potato blondies taste like autumn with each bite! They are also gluten-free & grain-free.

Prep Time5

Cook Time35

Total Time40

Course: Grain-Free Vegan Desserts

Cuisine: American

Keyword: coconut flour, gluten-free, grain-free, healthy sweet potato blondies, oil-free, vegan sweet potato coconut flour blondies, wfpb, wfpb dessert, wfpb recipe

Servings:

Author: Camilla

Ingredients

1 1/2 cups mashed, cooked sweet potato
1/3 cup nut butter or seed butter (e.g., almond butter, peanut butter, pepita butter, or my DIY sunflower seed butter)
1/3 cup nondairy milk (more, if needed) (e.g., almond milk, soy milk, hemp milk)
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

US Customary - Metric

Instructions

Preheat the oven to 350F (180C). Line a 7-inch (17.5 cm) square pan, or a 9x5-inch (22.5 x 12.5 cm) 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.

Notes

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.

Nutrition