These sweet potato blondies are soft, simple, and made with ingredients you probably already have on hand. They feel like a treat, but they’re also balanced enough to serve as a snack or even alongside a meal!
This is one of those recipes that both my kids and husband will eat without me overthinking it, which is always the goal right?! Love that you can omit the chocolate chips for more of a snack blondie, spread cream cheese on top for icing like "cake," or add the chocolate chips like I did for a chocolate chip blondie.
Why I Love These Healthy Sweet Potato Blondies (and You Will Too)
- soft + tender (aka the best toddler-friendly texture)
- no flour needed
- naturally sweetened (can even omit for no added sugar!)
- made in one bowl
- easy to prep ahead for the week
This is one of those recipes that helps you use what you have while still feeling good about what you’re serving! If you and your toddler are chocolate lovers, then check out my sweet potato brownie recipe.
Jump to:
- Why I Love These Healthy Sweet Potato Blondies (and You Will Too)
- Ingredients You'll Need
- How to Make Your Sweet Potato Blondies
- Hint for the Best Sweet Potato Blondies
- Substitutions
- Variations
- Equipment
- Storing Your Healthy Sweet Potato Blondies
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Healthy Sweet Potato Blondies
Ingredients You'll Need
Here's all you'll need to make these healthy sweet potato blondies:
- sweet potato - adds natural sweetness, moisture, and fiber. It’s also a great source of vitamin A, which supports eye health and immune function!
- eggs - helps bind everything together and give these blondies a soft, cake-like texture. They also add protein and important nutrients like choline for brain development.
- almond butter - provides healthy fats and helps keep these bars satisfying. It also adds a boost of protein and a rich, slightly nutty flavor.
- maple syrup - optional but it slightly sweetens the blondies without needing refined sugar. You can adjust the amount depending on your preference.
- vanilla extract - enhances flavor and gives that classic “baked good” taste
- baking soda - helps give a slight lift so the blondies aren’t too dense, while still keeping them soft and tender
- mini chocolate chips - add a little sweetness and make these feel more like a treat, which can help with acceptance for more hesitant eaters
See recipe card for quantities.
How to Make Your Sweet Potato Blondies
- Step 1: In a bowl, combine the mashed sweet potato, eggs, maple syrup, almond butter, and vanilla. Stir until smooth and well combined.
- Step 2: Mix in the baking soda and salt, then gently fold in the chocolate chips.
- Step 3: Pour the batter into a lined 8x8 pan and spread evenly. The batter should be thick but spreadable.
- Step 4: Bake at 350°F for 20-25 minutes, until the edges are set and the center is just slightly soft. Let cool completely before slicing into bars.
Hint for the Best Sweet Potato Blondies
The biggest thing that makes or breaks these blondies is not overbaking them. You want the edges to be set while the center is still slightly soft, because they’ll continue to firm up as they cool. This is what gives you that perfectly soft, tender texture instead of dry or crumbly bars.
For the best results, make sure your sweet potato is smooth and well-mashed (no lumps!), and let the blondies cool completely before slicing so they hold their shape. You can even blend the batter if you'd like!
Substitutions
These healthy sweet potato blondies are already gluten-free and can be easily adjusted based on what you have on hand or your family’s needs:
- egg-free: use 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water), let it sit for a few minutes to thicken before mixing (just note the texture will be slightly softer and more dense)
- nut-free: swap the almond butter for sunflower seed butter or pumpkin seed butter
- dairy-free: use dairy-free chocolate chips or leave them out completely if needed
- lower sweetness: stick to 2 tablespoons of maple syrup or omit the maple syrup and chocolate chips for no added sugar option
- no maple syrup: you can substitute with blended dates (about ¼-½ cup) for a naturally sweetened option
- add-ins: you can mix in chia seeds, hemp hearts, or a sprinkle of cinnamon for a little extra flavor and nutrition
Variations
One of my favorite things about these sweet potato blondies is how easy they are to switch up depending on what you have or what your toddler is into that week!
- coconut chocolate: add unsweetened shredded coconut for a slightly chewy texture and subtle sweetness
- carrot cake blondies: add ¼ cup finely shredded carrots + a sprinkle of cinnamon for a carrot cake-inspired version
- peanut butter chocolate chip: swap the almond butter for peanut butter for a slightly stronger, classic flavor
- chocolate sweet potato bars: add 2-3 tablespoons cocoa powder for a more brownie-like version (or check out my sweet potato brownies!)
- berry swirl blondies: swirl in a few spoonfuls of chia jam or mashed berries before baking for a fun PB&J-style twist
Equipment
All you need to make these healthy sweet potato blondies is:
- mixing bowl to combine everything
- fork or masher to mash the sweet potato until smooth
- measuring cups and spoons
- spatula for mixing and spreading the batter evenly
- 8x8 baking pan for the perfect thickness
- parchment paper to prevent sticking and make removal easier
That’s it! Keeping it simple makes this recipe easy to throw together, even on busy days.
Storing Your Healthy Sweet Potato Blondies
Store these sweet potato blondies in an airtight container in the fridge for up to 4-5 days. They tend to get even softer and more tender after chilling, which can be great for younger toddlers. You can also freeze them for up to 2 months, just let them thaw at room temperature or warm slightly before serving for the best texture.
Tiff's Dietitian Tip
These blondies are a great example of how you can turn simple ingredients (including a veggie - aka sweet potato!) into something that feels like a treat while still being nourishing. Pairing them with a protein or calcium source like milk or yogurt, and adding a fruit on the side, can help make this a more balanced snack that keeps your toddler satisfied longer.
And remember, it’s okay if they don’t eat it every time it’s offered! Repeated, low-pressure exposure is what helps build familiarity and confidence around new foods over time.
FAQ
Yes! Just make sure it’s plain (not sweetened or spiced) and not too watery. If it seems thin, you can slightly reduce the maple syrup or add a spoonful of oat flour.
This usually means they were either underbaked or didn’t fully cool before slicing. They’ll continue to set as they cool, so give them time before cutting.
Yes! You can leave them out or swap for raisins or other dried fruit if you prefer.
They can be! Since they contain healthy fats, fiber, and some protein, they’re more satisfying than typical snacks. Pairing with milk, yogurt, or fruit can help make them even more balanced. You can even spread yogurt on top for "icing."
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these sweet potato blondies:
Healthy Sweet Potato Blondies
Equipment
- measuring cups and spoons
- spatula
- 8x8 baking dish
Ingredients
- 1 cup mashed sweet potato
- 2 eggs
- 2-4 tablespoon maple syrup depending how sweet you want them!
- ½ cup almond butter or any nut butter you'd like!
- 1½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- pinch of salt
- ⅓-½ cup chocolate chips
Instructions
- Preheat oven to 350°F and line an 8x8 baking pan with parchment paper.
- In a mixing bowl, combine mashed sweet potato, eggs, maple syrup, almond butter, and vanilla. Stir until smooth. You can even blend the batter if you'd like it extra smooth!
- Add baking soda and salt, then mix again. Fold in chocolate chips.
- Spread batter evenly into the pan and bake for 20-25 minutes, until edges are set and the center is slightly soft.
- Let cool completely before slicing into bars.
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