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Sweet Potato Blondies (Clean)


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Rate this recipe 5/5 (11 Votes)


  • 1 cup gluten-free all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp sea salt
  • 1/4 cup coconut butter (melted)
  • 1/2 cup coconut palm sugar
  • 1/4 cup mashed banana
  • 1/3 cup almond butter
  • 1 cup peeled, cooked and mashed sweet potatoes (about 1 large sweet potato)*
  • 1/4 cup hot water
  • 4 medjool dates
  • 2 tbsp vanilla extract
  • 1/4 tsp cinnamon
  • oil to coat the pan or use parchment paper
  • OPT: 10 cacao butter wafers – chopped


Adapted from


Step 1

Step 1Preheat the oven to 350 degrees, lightly grease a loaf pan or use parchment paper.
Step 2Place the gluten-free flour, baking powder, baking soda and sea salt in a large bowl and mix well.
Step 3In a small bowl combine the melted coconut butter and palm sugar and mix well. Add the mashed banana, almond butter, mashed sweet potato and mix. Blend the hot water and medjool dates in a food processor or blender and add to the wet ingredients along with the vanilla and cinnamon. Mix until smooth and creamy.
Step 4Slowly incorporate the wet to the dry and mix well until thoroughly combined.
Step 5Pour into the loaf pan. Opt to top or mix in the cacao butter pieces for hints of white chocolate. I did! Bake 18-20 minutes until a toothpick comes out with a little bit of crumbs. Let it cool for 10 minutes and dig in!


*Boil the sweet potato or steam for 20 minutes and then mash. I did the latter and was very pleased with the quick results!

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