Are you looking for a sweet treat you can feel good about serving your peeps? Then check out these Sweet Potato Blondies. Not only are they chock full of yummy chocolate chips and toasted walnuts, but they are also veggie-packed, whole-wheat, sweetened with unrefined maple sugar and have 100 less calories than the traditional version.

Sweet Potato Blondies on a blue plate and on newspaper on a slate board next to a small bowl of chocolate chips and a small bowl of walnuts

I originally shared this recipe on 2/26/13. I have updated the images and some of the text today.

Table of contents

Why We Love These Sweet Potato Blondies

Fall is the perfect time for baking.  The air is crisp and clean, so you can actually look forward to turning your oven on and warming up just a bit. And with fall also comes Back-to-School, which means bake sales, lunch boxes, football games, potlucks, birthday parties and on and on and on….

It seems like you always need to take some sort of goodie somewhere. It can be daunting.  And not everyone is a master baker, right?! Of course you can always fall back on the usual suspects like Rice Krispies Treats or Brownies.

But these Sweet Potato Blondies are really easy to make and they are easy to whip up with just 20 minutes of prep. Plus they are a sneaky way to get an extra dose of vegetables into your crew.

Not to mention they are absolutely delicious! The sweet potatoes add such awesome flavor, texture and moisture to the blondies. Throw in a few chocolate chips and walnuts and you are off to the ever-loving-blondie races.

Don’t miss these Gluten-Free Blondies too! They are sweetened with maple instead of refined sugar.

The Sweet Potato Blondie says “Oh yeah. Well, I’m yummy, moist, veggie packed, whole wheat and 100 calories less!” | Healthy Seasonal Recipes | Katie Webster

Key Ingredients For These Whole Wheat Blondies with Sweet Potatoes

Sweet Potatoes

Sweet potato puree can replace some of the eggs and fat in a baking recipe, which means less fat and calories. Sweet potatoes also contain many vitamins and minerals including Vitamins A, C and D.

Whole Wheat Flour

Whole wheat flour is made by grinding the entire wheat kernel, while the nutrient rich bran and germ are removed before grinding to make white flour. So whole wheat flour contains more vitamins and nutrients than all-purpose flour.

Maple Sugar

Maple sugar is made by boiling the tree’s sap reducing it’s water content until it becomes a solid sugar. It can be used just like regular granulated or brown sugar in recipes. It lends a slight maple flavor to baked goods. Dark brown sugar can be substituted if you don’t have maple sugar.

Other Ingredients For These Sweet Potato Baked Goods

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • ½ cup chopped toasted walnuts
Sweet Potato Blondies on a blue plate and on newspaper on a slate board next to a small bowl of sweet potato puree, sweet potatoes, chocolate chips, a wooden spoon with sweet potato puree and a blue linen

Step By Step Instructions For This Healthy Blondie Recipe

Step 1: Make sweet potato puree.

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.

Step 2: Preheat oven and prepare the pan.

Preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.

Step 3: Combine dry ingredients.

Whisk whole-wheat pastry flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Set aside.

Step 4: Combine sugar, butter and sweet potato puree and add dry mixture and remaining ingredients.

Beat sugar and butter in a large bowl on medium-high speed until smooth. Add sweet potato and beat until smooth. Beat in egg and vanilla. Add flour mixture and beat on low until just combined. Stir in chocolate chips and walnuts by hand.

Step 5: Add dough to pan and bake.

Spread dough into the prepared baking dish and bake until golden and set up, 22 to 26 minutes.

A stack of Sweet Potato Blondies on a newspaper on a slate board

FAQs and Expert Tips

What is the difference between and brownie and a blondie?

Blondies do not contain any chocolate or chocolate flavoring other than chocolate chips if they are added. Brownie batter always includes some kind of chocolate.

What does sweet potato replace in baking?

Sweet potatoes can replace eggs and fat like butter and oil in baked goods making them healthier with less fat and calories.

Can blondies be frozen?

Yes, cut into portions, wrap individually and freeze on a baking sheet. Transfer to a resealable freezer bag once frozen. Thaw in the refrigerator or at room temperature.

More Healthy Baking Recipes

If you’re still in the mood from more chocolate chips, make sure you try these to good to be true  Chocolate Chip Coconut Flour Cookies. There is even a low-carb version! Check out a few of my other sneakily healthy dessert and baking recipes…

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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These Sweet Potato Blondies are chocked full of chocolate, toasted walnuts and are veggie packed, whole wheat and 100 calories less than the traditional version.Perfect for all of your Fall activities! | Healthy Seasonal Recipes

Sweet Potato Blondies

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 24 bars 1x
  • Category: Dessert
  • Method: baking
  • Cuisine: American
Print Recipe

Description

These Sweet Potato Blondies are chocked full of chocolate, toasted walnuts and are veggie packed, whole wheat and 100 calories less than the traditional version. Perfect for all of your Fall activities!

Scale

Ingredients

  • 2 large sweet potatoes, about 1 ½ pounds, peeled and cut into 1-inch chunks
  • 1 cup white whole wheat flour
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated maple sugar or dark brown sugar
  • 8 tablespoons unsalted butter, softened
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • ½ cup chopped toasted walnuts

Instructions

  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. Beat sugar and butter in a large bowl on medium high speed until smooth. Add sweet potato and beat until smooth. Beat in egg and vanilla. Add flour mixture and beat on low until just combined. Stir in chocolate chips and walnuts by hand.
  5. Spread dough into the prepared baking dish and bake until golden and set up, 22 to 26 minutes.

Notes

How To Freeze:

Cut into portions, wrap individually and freeze on a baking sheet. Transfer to a resealable freezer bag once frozen. Thaw in the refrigerator or at room temperature.

Nutrition

  • Serving Size: 1/24 batch
  • Calories: 199
  • Sugar: 15 g
  • Sodium: 86 mg
  • Fat: 9 g
  • Saturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 18 mg