sweet potato blondies

February 27, 2013  |  Desserts and Baking
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I have been stuck at my desk working on the re-design of healthy seasonal recipes, and haven’t been able to get into the kitchen a lot lately. But now that the site is up, I cannot wait to share these healthy blondies with you.

sweet potato blondies

These have proven, like most baking recipes, to need more testing than other recipes. Back in January, I set out to do a make-over of chocolate chip blondies using pureed sweet potatoes to replace some of the butter.  And now, in late February, at long last, they are ready for their moment in the spotlight.

Nutrition Highlights:

  • They come in at only 174 calories a piece, as compared to 298 in a toll house blondie of the same size.
  • They have only 2 grams of saturated fat (the Toll house blondies have 9g.)
  • Bonus* these have 2 grams of fiber each.

The butter in full-fat blondies act as a shortening agent  , which yields a dense cookie. So be warned, these sweet potato blondies aren’t as dense. These are more cakey. Which also got me thinking, they would make a good muffin, so I gave it a whirl. They came out great.


To make the muffin variation, divide the batter  in a 12-cup muffin pan coated with cooking spray (or lined with liners) for 26 to 28 minutes. Note* One batch of batter makes 12 muffins, so double the nutritional info.


As far as the new site goes. What do you think? Make sure you check out the easy new navigation. In the menu bar at the top, select the course you are looking for under the recipes tab. Or if you don’t know what you want to make, you can visit the index. I hope this will help you all out when you’re looking for something good to eat.

sweet potato blondies

Prep Time: 20 minutes

Total Time: 2 hours

Yield: 24 bars

Calories per serving: 174

Fat per serving: 10


  • 2 large sweet potatoes, about 1 ½ pounds, peeled and cut into 1-inch chunks
  • 1 cup whole-wheat pastry flour
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup dark brown sugar
  • 4 tablespoons unsalted butter, melted
  • ¼ cup canola oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • ½ cup chopped toasted walnuts


  1. Bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Add sweet potato to steamer basket, cover and cook until tender when pierced with a knife 14 to 18 minutes. Cool completely. Transfer to a food processor and puree until smooth, scraping down the sides as necessary. You will only need 1 ½ cups puree for this recipe. Reserve any remaining puree for another use.
  2. Preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
  3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Set aside.
  4. Whisk brown sugar, butter and canola oil in a large bowl until smooth. Add sweet potato and whisk until smooth. Whisk in egg and vanilla. Add flour mixture and stir with a silicone spatula until just combined. Stir in chocolate chips and walnuts.
  5. Spread dough into the prepared baking dish and bake until golden and set up, 22 to 26 minutes.


2 grams saturated fat. 2 grams fiber. 3 g protein. 74 mg sodium.

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  1. I love blondies SO much I usually end up eating the whole tray… which might not be such a bad thing with a healthier version like these sweet potato beauties!
    ashley – baker by nature recently posted…Orange Ginger Chocolate BlondiesMy Profile

    • Ashley,
      Too funny. These are healthier for sure but not calorie free;) Though I did have them for breakfast a few times. I checked out your orange ginger chocolate blondies and wow! Those sound (and look)amazing. Thanks for stopping by.

  2. These look AWESOME! I’m always looking for ways to sneak a little veggie into things and this looks like a perfect place to start. I normally stick pumpkin in things like waffles and pancakes, so why not some sweet taters in cookie bars! SMART
    Melissa recently posted…Excited for SpringMy Profile

    • Melissa, Thanks so much. I put veggies into everything I possibly can too. Pumpkin pancakes sound so good right now.Thanks for the comment.

  3. I would never have thought to put sweet potato in these. They sound really delicious. I am going to have to try them out.

    • Julia,
      I don’t know where the idea came from either, ha, ha! But once I thought of it I couldn’t stop thinking about it. I am glad you like the idea because I think the flavor works really well.

  4. This looks amazing! I love the added Sweet Potato! The lovies will love this.

    • Nicole,
      Thanks! My daughters were so happy it took so many tests to get this recipe right. I sent them in my 6 year old’s lunch box quite a few times, and her friends were really jealous. They didn’t know they were healthy;)

  5. Hi Katie! My roommate and I made these last night and they were fabulous! We sort of accidentally left out 2 tablespoons of butter but they were still great. We missed your warning that these are more cakey than fudgey and we’re thinking next time we’ll make muffins…but still, awesome recipes! Thanks! 🙂
    Erika recently posted…{Detox} Sweet Potato with GreensMy Profile

    • Erika,
      I am glad you liked them. My kids loved the muffin variation. The added 2T butter should make them more tender, but it is great they turned out without. Thanks for letting me know you made them.

  6. I’ve baked sweet potatos into cookies and bread before, but never blondies. This sounds so awesome and yummy!
    Elizabeth recently posted…Brown Butter Cookie Dough Rice Krispie TreatsMy Profile

    • Elizabeth,
      Yum! Cookies and bread sound great too. Now that I see how seamlessly the pureed sweet potato folds into the batter, I will be trying it in other recipes as well. Thanks for stopping by.

  7. Never tried sweet potatoes in blondies, but it surely looks good on your photos!
    Julia recently posted…Breakfast flank steak and eggs with guacamoleMy Profile

  8. These are really good! I love sweet potatoes and I just made them! Only needed one sweet potato to make enough mash. Also, i stirred in the chocolate chips too early..the batter was a little hot from the potatoes still…so they didnt come out QUITE as pretty as yours!

  9. looks yummy! Do I need to use pastry flour or will regular whole wheat flour do for muffins?

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