- Recipe characteristics
- Notes on ingredients
- Sweet potatoes: delicious and nutritious
- How to make it
- You may also like
- Jump to recipe
Recipe characteristics
- Guilt-free healthy sweet treat you can feel good about
- Easy to make
- The slices are incredibly soft, moist, creamy and flavorful
- Refined sugar free (sweetened with date sugar)
- High in fiber
- Whole-food plant-based recipe
- Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.
Notes on ingredients
- Sweet potato puree: Bake sweet potatoes and puree them in advance. See How to make sweet potato puree for details.
- Almond butter: Adds creaminess and a mild nutty flavor. Substitute with peanut butter, cashew butter or another drippy nut butter if preferred.
- Oat flour: Naturally gluten-free. If you have celiac disease or gluten sensitivity, use certified gluten-free oat flour to avoid cross-contamination.
- Almond flour: Made from blanched almonds; finer in texture than almond meal and adds a delicate nutty note.
- Date sugar: A minimally processed alternative to refined sugar made from ground dried dates; it contributes rich, caramel-like sweetness.
- Gingerbread spice mix: Can be swapped for pumpkin pie spice if needed.
- Lemon zest: Fresh lemon zest brightens the flavor and balances the sweetness.
- Rice milk: Use cashew, soy, oat or almond milk as alternatives. If you are not vegan, regular dairy milk will work as well.
Sweet potatoes: delicious and nutritious
Why I love sweet potatoes:
- They are affordable and available year-round.
- A great addition to a healthy diet with multiple benefits.
- An excellent source of beta carotene, vitamin C, potassium and fiber.
- Nutritious, filling, and naturally sweet.
- Versatile — they work well in both sweet and savory dishes.
- Can be boiled, baked, steamed or roasted.
How to make it
Step 1
Preheat the oven to 180° C. Line a 22 x 22 cm square pan with baking paper.
Step 2
In a large bowl, whisk together the dry ingredients: oat flour, almond flour, date sugar, turmeric (optional), gingerbread or pumpkin pie spice, and baking powder.
Note: For celiac disease or severe gluten sensitivity, choose certified gluten-free oat and almond flours to avoid cross-contamination.
Step 3
Add the sweet potato puree, almond butter, lemon juice, rice milk, and freshly grated lemon zest. Mix with a hand mixer until smooth and fully combined. Taste and adjust sweetness if needed.
Step 4
Pour the batter into the prepared pan and bake for about 40–45 minutes, until set.
Step 5
Remove from the oven and allow the blondies to cool completely before slicing. Serve at room temperature.
Tips and how-tos
- Preheat the oven to 200° C.
- Line a baking sheet with parchment paper.
- Wash orange-fleshed sweet potatoes thoroughly and pat them dry with a dish towel.
- Arrange on the baking sheet and roast for 40–50 minutes, depending on size, until fork-tender.
- Check at about 35 minutes; if a fork doesn’t slide in easily, return to the oven and check again after 10 minutes.
- Allow to cool slightly before peeling.
- Place the peeled sweet potato flesh into a blender or food processor.
- Blend for about 30 seconds, scraping the sides as needed, until the puree is smooth.
If you enjoyed these blondies, try these related recipes:
- Gluten-Free Sweet Potato Cake
- Sweet Potato Chocolate Fudge Brownies
- Sweet Potato Chocolate Pudding
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments below. Your feedback means a lot — and if you post on Instagram, tag us @alltheworldisgreen so we can see your remakes.
Sweet Potato Lemon Blondies
Nensi Beram
Equipment
-
Square cake pan
-
Electric hand mixer
-
Silicone spatula
-
Mixing bowl
Ingredients
- 400 g sweet potato puree made from orange-fleshed sweet potatoes
- 70 g almond butter
- 60 g oat flour
- 60 g almond flour
- 70 g date sugar
- 2 teaspoons baking powder
- 1/3 teaspoon turmeric powder optional
- 1/2 teaspoon gingerbread spice mix
- 100-120 ml rice milk
- 50 ml lemon juice
- freshly grated lemon zest from 1 small lemon
Instructions
-
Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
-
In a large bowl, mix the dry ingredients: oat flour, almond flour, date sugar, optional turmeric, gingerbread or pumpkin pie spice, and baking powder. For gluten sensitivity, use certified gluten-free flours.
-
Stir in the sweet potato puree, almond butter, lemon juice, rice milk, and lemon zest. Mix with a hand mixer until smooth. Adjust sweetness to taste.
-
Transfer the batter to the prepared pan and bake for about 40–45 minutes, until set.
-
Let cool completely, then slice and serve.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.