June 6, 2019

Sweet Potato Blondies

The perfect combination of cakey and fudgy, these plant-based Sweet Potato Blondies are a delicious dessert you can feel good about eating.

Looking back at the dessert recipes I've shared so far, I'm quite surprised by the number of them that contain chocolate. I definitely appreciate the taste of chocolate. But I'm the first to admit that I'll take vanilla over chocolate every time. I'm sure I've just offended 90% of you. I hope you continue to indulge me anyway, because these Sweet Potato Blondies are incredibly tasty. (BUT if you're really looking for chocolate, check out these Sweet Potato Brownies.)

Sweet Potato Blondies

Fudgy Blondies

I love this recipe because it produces blondies that are both fudgy and cakey. I credit the perfect combination of ingredients. The fudge factor: cashew butter and Japanese sweet potato.

Cashew butter is a pretty neutral nut butter but it adds a bit of sweetness and provides the needed fat in this recipe for ultra fudgy goodness. For extra creaminess, make your own cashew butter using this recipe.

And, Japanese sweet potato. By nature Japanese sweet potatoes are very sweet with a vanilla flavor. I steamed the potato to retain its moisture and the density of the potato adds to the fudgyness.

Cakey Blondies

The cakeyness comes from the dry ingredients, of course. Date sugar for sweetness. Oat flour, a classic. And the 'secret' ingredient: buckwheat flour. The buckwheat flour gives a nutty flavor. It soaks up more moisture than oat flour, making it the perfect addition to balance out the fudge.

Throw in some baking powder and baking soda for good measure and you've got yourself some amazing blondies.

But don't bake them quite yet. These blondies will be great by themselves but they are even better with some yummy add-ins! For these pictures I threw in some golden raisins. But walnuts, macadamia nuts, or coconut flakes would be amazing too. Maybe even a combination of all four?!

Sweet Potato Blondies

How to make Sweet Potato Blondies

These Sweet Potato Blondies are so easy. Just mix all the ingredients together and bake. Done!

Enjoy this delicious non-chocolate dessert!

Recipe Prayer

Jesus, thank you for sweet treats. Thank you for giving us different tastes in foods. Help us enjoy this non-chocolate dessert. Amen.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Sweet Potato Blondies

The perfect combination of cakey and fudgy, these plant-based Sweet Potato Blondies are a delicious dessert you can feel good about eating.















  • 2/3 Cup Cashew Butter
  • 2/3 Cup Mashed Japanese Sweet Potato (from steamed)
  • 1/2 Cup Date Sugar
  • 1/2 Cup Oat Flour
  • 1/4 Cup Buckwheat Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda

Optional Add-Ins

  • 1/4 Cup Chopped Walnuts or Macadamia Nuts
  • 1/4 Cup Golden Raisins
  • 1/4 Cup Unsweetened Coconut


  1. Preheat the oven to 350. Line a baking pan with parchment paper.
  2. In a large bowl mix all the ingredients, using your hands if necessary. Stir in your favorite add-ins (I used golden raisins!). Press into the prepared baking pan and bake for 20 minutes. Let cool in the pan for 15 minutes before cutting and serving. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography