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If you’ve ever stared at a leftover baked sweet potato and wondered if it could possibly become dessert, let me tell you—it absolutely can, and the result is these wonderfully soft, fudgy, and warmly spiced sweet potato blondies. They’re the kind of treat that feels both indulgent and wholesome, with a rich caramel-like flavor that comes from the natural sweetness of the potato itself. Honestly, they’re a game-changer for anyone who loves a good blondie but wants something a little different from the usual vanilla or butterscotch version. The texture is dense and moist, almost brownie-like, but with that distinct blondie chewiness we all adore. They’re perfect for using up leftover sweet potato, or honestly, worth roasting one just for this recipe. You’ll notice how the spices—cinnamon, a hint of nutmeg—mingle with the sweet potato to create this cozy, aromatic treat that fills your kitchen with the most inviting smell. They’re not overly sweet, which makes them dangerously easy to enjoy… maybe a little too easy. And the best part? They come together in one bowl, with minimal fuss, making them ideal for a quick baking session when that sweet tooth calls.

Recipe Overview

Why You’ll Love This Sweet Potato Blondies

Incredibly moist and fudgy texture. The sweet potato puree keeps these blondies supremely soft and dense, giving them an almost brownie-like quality that’s just so satisfying to bite into.
Warm, cozy spice profile. With cinnamon and a touch of nutmeg, each bite feels like a hug in dessert form—perfect for chilly afternoons or whenever you need a little comfort.
Naturally sweet and rich flavor. The sweet potato brings a caramel-like depth that reduces the need for excessive sugar, letting the ingredients shine in a balanced, not-too-sweet way.
Easy one-bowl preparation. You can mix everything in a single bowl, which means less cleanup and more time enjoying these delicious treats fresh from the oven.

Ingredients & Tools

1 cup mashed sweet potato (about 1 medium, baked and cooled)
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup light brown sugar, packed
1 large egg, at room temperature
2 tsp pure vanilla extract
1 1/4 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking powder
1/4 tsp salt
1/2 cup white chocolate chips
1/2 cup chopped pecans or walnuts (optional)

Tools: 8×8 inch baking pan, parchment paper, mixing bowl, whisk, spatula, cooling rack

Using room temperature egg is key here—it blends more smoothly into the batter without seizing up the melted butter. And honestly, don’t skip the step of lining your pan with parchment; it makes lifting out the blondies so much easier for clean slicing.

Nutrition (per serving)

Calories: 220 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 31 g
Fiber: 1 g

Serves: 9 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Get your sweet potato right. Bake it until it’s very soft, then let it cool completely before mashing. Using warm sweet potato can melt your chocolate chips and affect the texture.
Measure your flour correctly. Spoon the flour into your measuring cup and level it off—don’t scoop directly from the bag. This prevents dense, dry blondies.
Don’t overmix the batter. Once you add the flour, mix just until no dry streaks remain. Overmixing develops gluten and can make the texture tough instead of tender.
Let the melted butter cool slightly. If it’s too hot, it can cook the egg on contact. You want it warm, but not piping hot—test by touching the bowl; it should be comfortable.

How to Make Sweet Potato Blondies

Step 1: First, preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on two opposite sides—this will act as a sling to lift the blondies out later. Lightly grease any exposed parts of the pan. This little trick makes cleanup and slicing so much easier, honestly.

Step 2: In a large mixing bowl, combine the melted (and slightly cooled) butter with the packed brown sugar. Whisk them together for about a minute until the mixture looks smooth and has lightened in color just a bit. You’ll notice it gets a little thicker, almost like a thin paste. This step helps dissolve the sugar and gives the blondies that lovely chewy texture.

Step 3: Add the room temperature egg and vanilla extract to the butter-sugar mixture. Whisk vigorously until everything is fully incorporated and the mixture becomes smooth and slightly glossy. Make sure there are no streaks of egg visible—this ensures even flavor and texture throughout your blondies.

Step 4: Now, fold in the mashed sweet potato. Use a spatula for this part, and mix until the sweet potato is evenly distributed. The batter will take on a beautiful orange hue and might look a bit separated at first, but keep folding—it’ll come together into a thick, creamy mixture.

Step 5: Sift in the flour, cinnamon, nutmeg, baking powder, and salt directly into the wet ingredients. Gently fold with your spatula, scraping the bottom and sides of the bowl, until just combined. A few streaks of flour are okay; you really don’t want to overmix here. The batter will be quite thick and almost scoopable.

Step 6: Add the white chocolate chips and chopped nuts (if using), and fold them in until they’re evenly dispersed. The thick batter should hold the mix-ins well without them sinking to the bottom during baking.

Step 7: Transfer the batter to your prepared pan, spreading it into an even layer with your spatula. You might need to press it gently into the corners. For a pretty finish, sprinkle a few extra chocolate chips and nuts on top before baking.

Step 8: Bake for 23–28 minutes, or until the edges are lightly golden and the center appears set but still soft. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter. Remember, they’ll continue to set as they cool, so don’t overbake!

Step 9: Let the blondies cool completely in the pan on a wire rack. This is the hardest part—waiting! But it’s crucial for clean slicing. Once cool, use the parchment paper to lift the entire slab out onto a cutting board before slicing into squares.

Serving Suggestions

Complementary Dishes

Vanilla bean ice cream — the cold creaminess melts beautifully against the warm, spiced blondie, creating a perfect temperature and texture contrast.
Spiced whipped cream — a dollop of cream whipped with a pinch of cinnamon and nutmeg echoes the flavors in the blondie and adds a light, airy element.
Caramel drizzle — a zigzag of salted caramel sauce over the top enhances the blondie’s natural caramel notes and adds a lovely gooey richness.

Drinks

Hot chai latte — the warm spices in chai complement the cinnamon and nutmeg in the blondies, making each sip and bite feel like a cozy pairing.
Cold brew coffee — the smooth, low-acidity coffee cuts through the sweetness and highlights the rich, fudgy texture without overpowering it.
Spiced apple cider — served warm or cold, its fruity tang and spice profile harmonize wonderfully with the autumnal vibe of the sweet potato.

Something Sweet

Pumpkin spice cookies — serving these alongside continues the cozy, spiced dessert theme and lets guests enjoy a variety of soft, cakey treats.
Maple glazed donuts — the maple flavor pairs beautifully with sweet potato, and the yeasty donut offers a different but complementary texture.
Apple crisp — the tart apples and crunchy oat topping provide a lovely contrast to the dense, fudgy blondie, making for a well-rounded dessert spread.

Top Mistakes to Avoid

Using watery sweet potato. If your mashed sweet potato has excess liquid, your blondies can turn out gummy. Make sure to use well-drained, thick puree.
Overbaking. It’s tempting to leave them in until the center looks completely firm, but they set up as they cool. Overbaked blondies become dry and cakey instead of fudgy.
Not letting them cool completely. I know, waiting is hard! But slicing warm blondies leads to a messy, crumbly result. Patience gives you clean, neat squares.
Substituting granulated sugar for brown sugar. Brown sugar adds moisture and that signature caramel flavor. Granulated sugar will make them drier and less flavorful.

Expert Tips

Toast your nuts. If you’re adding pecans or walnuts, toast them in a dry skillet for a few minutes first. It deepens their flavor and adds a wonderful crunch that contrasts the soft blondie.
Chill the batter briefly. If you have time, pop the batter in the fridge for 15–20 minutes before baking. This helps the flavors meld and can prevent over-spreading for a thicker blondie.
Use an oven thermometer. Oven temperatures can be inaccurate. An inexpensive thermometer ensures you’re baking at the right temp, which is crucial for the perfect texture.
Experiment with mix-ins. Try dark chocolate chips, dried cranberries, or even a swirl of peanut butter. Sweet potato is a versatile base that pairs well with many flavors.
Make them ahead. These blondies actually taste even better the next day as the flavors continue to develop. Store them in an airtight container at room temperature.

FAQs

Can I use canned sweet potato puree?
Yes, you can, but make sure it’s 100% pure sweet potato with no added sugars or spices. Also, canned puree tends to be wetter, so I’d recommend spreading it on a paper towel for 10 minutes to absorb excess moisture before measuring. This helps prevent a gummy texture. Honestly, freshly baked and mashed sweet potato gives the best flavor and texture, but in a pinch, canned works with a little adjustment.

Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands that include xanthan gum, which helps mimic the structure that gluten provides. The texture might be slightly more crumbly, but they’ll still be deliciously fudgy. Just avoid almond or coconut flour here—they behave too differently.

Why are my blondies cakey instead of fudgy?
This usually happens from overmixing the batter after adding the flour, or from using too much flour. Remember to mix just until combined and measure your flour correctly by spooning and leveling. Also, check your oven temperature—if it’s too low, they can bake more like cake as they take longer to set.

Can I freeze these blondies?
You sure can! Once completely cooled, slice them and wrap individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or pop a frozen one in the microwave for 15–20 seconds for a warm, gooey treat. They’re perfect for satisfying a sudden blondie craving.

What’s the best way to store them?
Keep them in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can refrigerate them, but this might make them a bit firmer. For the best texture, let refrigerated blondies come to room temperature before serving. If you’ve added a dairy-based topping like ice cream, definitely store any leftovers in the fridge.

Sweet Potato Blondies

Cost Level $

Category Healthy Holiday Treats

Difficulty Medium

Cuisine American, dessert

Servings 9

Total Time 40 minutes

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Make the best fudgy Sweet Potato Blondies with this easy one-bowl recipe. Perfectly spiced and naturally sweet. Get the simple recipe and bake today!

Ingredients

For the Ingredients

1 cup mashed sweet potato (about 1 medium, baked and cooled)
1/2 cup unsalted butter (melted and slightly cooled)
3/4 cup light brown sugar (packed)
1 large egg (at room temperature)
2 tsp pure vanilla extract
1 1/4 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking powder
1/4 tsp salt
1/2 cup white chocolate chips
1/2 cup chopped pecans or walnuts (optional)

Instructions

01
First, preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on two opposite sides—this will act as a sling to lift the blondies out later. Lightly grease any exposed parts of the pan.
02
In a large mixing bowl, combine the melted (and slightly cooled) butter with the packed brown sugar. Whisk them together for about a minute until the mixture looks smooth and has lightened in color just a bit.
03
Add the room temperature egg and vanilla extract to the butter-sugar mixture. Whisk vigorously until everything is fully incorporated and the mixture becomes smooth and slightly glossy.
04
Now, fold in the mashed sweet potato. Use a spatula for this part, and mix until the sweet potato is evenly distributed.
05
Sift in the flour, cinnamon, nutmeg, baking powder, and salt directly into the wet ingredients. Gently fold with your spatula, scraping the bottom and sides of the bowl, until just combined.
06
Add the white chocolate chips and chopped nuts (if using), and fold them in until they’re evenly dispersed.
07
Transfer the batter to your prepared pan, spreading it into an even layer with your spatula. For a pretty finish, sprinkle a few extra chocolate chips and nuts on top before baking.
08
Bake for 23–28 minutes, or until the edges are lightly golden and the center appears set but still soft. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter.
09
Let the blondies cool completely in the pan on a wire rack. Once cool, use the parchment paper to lift the entire slab out onto a cutting board before slicing into squares.