Tahini Sweet Potato Blondies
User Reviews
4.9
Tahini Sweet Potato Blondies
Description
This recipe begins by roasting Japanese sweet potato until tender, then steaming and mashing it before mixing with maple syrup, creamy tahini, melted coconut oil, and vanilla extract. The wet mixture is combined with a gluten-free flour blend, almond flour, baking powder, and sea salt, giving structure and balance. Folding in semi-sweet chocolate chips adds rich sweetness throughout.
Baking in an 8x8-inch pan until set produces blondies with a moist, dense, and chewy crumb. The tahini imparts a subtle nuttiness that complements the sweet potato's natural sugars and the chocolate. Adjustments to flour amount might be needed depending on the gluten-free blend to achieve desired batter consistency.
These blondies can be sliced into squares for a snack or dessert that is different from traditional brownies, offering a blend of flavors and textures suitable for gluten-free diets. Leftover mashed sweet potato can be used in other recipes, making efficient use of ingredients.
Ingredients
- 2/3 cup sweet potato Japanese, mashed
- 2/3 cup maple syrup
- 1/2 cup tahini (creamy, drippy // find our favorite brands here)
- 2 Tbsp coconut oil or sub melted vegan butter, avocado oil, or olive oil, melted
- 2 tsp vanilla extract
- 1/2 cup gluten-free flour blend MB 1:1
- 1/4 cup almond flour (we like Wellbee’s)
- 1/2 tsp baking powder
- 1/4 tsp salt sea salt
- 1/2 cup semi-sweet chocolate chips dairy-free/vegan as needed // we like Enjoy Life, or chunks
Instructions
- To make the sweet potato purée, halve a Japanese sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Measure out 2/3 cup. Remove any excess sweet potato from the bowl and save for another recipe or enjoy as a snack!
- Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper.
- Return the sweet potato to the mixing bowl and add the maple syrup, tahini, coconut oil, and vanilla extract. Whisk well to combine.
- Add the gluten-free flour blend, almond flour, baking powder, and sea salt and stir to combine until no flour pockets remain. Fold in the chocolate chips.
- Transfer batter to your parchment-lined baking pan and spread into an even layer using a spoon or rubber spatula.
- Bake the blondies on the center rack for 30-35 minutes — they should look golden brown and a toothpick inserted into the center should come out mostly clean. Allow the blondies to cool in the pan for 30 minutes.
- Transfer the blondies to a cutting board and slice. Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month.
Notes
- If using a DIY or alternate gluten-free flour blend, add more flour gradually to reach a dough texture similar to the photos.
- Nutrition estimates do not include optional ingredients.
- Some inspiration comes from fudgy sweet potato brownie recipes but this version uses tahini for added moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(Blondies)
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1blondie | |
| Calories | 215 | 11% |
| Carbohydrates | 26.6g | 9% |
| Protein | 3.2g | 6% |
| Fat | 11.4g | 18% |
| Saturated Fat | 4.2g | 21% |
| Polyunsaturated Fat | 2.7g | 16% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 87mg | 4% |
| Potassium | 160mg | 3% |
| Fiber | 2.2g | 9% |
| Sugar | 15.2g | 30% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 92mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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