Coconut Flour Sweet Potato Blondies (V, GF, oil-free)

My vegan & oil-free Coconut Flour Sweet Potato Blondies taste like autumn with each bite! With warm spices and nutritious ingredients, these gluten-free, grain-free blondies will both empower and satisfy you!

Your Monday needs these blondies.

In addition to being hands-down satisfying, these coconut flour-sweet potato blondies are loaded with superfood nutrition that will make you happy inside and out, and ready to tackle anything Monday throws your way!

Here is more reason to give these blondies a go:

Are you wondering what (on earth) you can make for upcoming holiday gatherings that will charm and delight eaters from the following categories in one fell swoop?

• Vegans
• Paleo adherents
• Dieters
• Thanksgiving traditionalists
• Everyone and anyone who is avoiding gluten, grains, dairy, refined oil and refined sugar

These blondies are the answer! Better yet, they also happen to be inexpensive and straightforward-to-prepare, too.

Before you get too excited, it is imperative that you judge the deliciousness of these blondies for yourself, so make a batch asap.

For example, today. You demand quality assurance.

It’s fine if you are a household of 1 or 2 because, these blondies are more than dessert: they can be eaten as uber-nutritious energy bar snacks (did that Saturday & Sunday) and breakfast bars (did that this morning), too!

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Grain-free
• Gluten-free
• Oil-free
• Quick & straightforward to make
• High in fiber

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• mashed, cooked sweet potato
• nut or seed butter (e.g., almond butter, peanut butter,pepita butter, or myDIY sunflower seed butter)
• nondairy milk
• maple syrup
• vanilla extract
• coconut flour
• baking powder
• ground cinnamon
• salt
• Optional: 3/4 cup pecan halves, coarsely chopped

How to Make Coconut Flour Sweet Potato Blondies

Note that the complete instructions are also in the recipe card below.

Step One: Prepare the Sweet Potato

I microwaved the sweet potato (one very large sweet potato yielded just over 1.5 mashed cups), but you could also bake the potato ahead of time. I’ve given tips for either method in the recipe notes.

Once tender, cool the potato entirely, scrape it out of the skin, and mash until smooth.

Step Two: Add the Remaining Wet Ingredients

Next, mix in the remaining wet ingredients (nut butter, milk, vanilla).

Step Three: Add the Dry Ingredients

Next in is the coconut flour, baking powder, salt and cinnamon. The resulting batter should be quite thick, but not stiff (think thick, but light and fluffy). If it is too thick, add a little bit more of the milk.

Step Four: Spread Batter in Pan

Spread the batter in the prepared pan, sprinkle with pecans, if you so choose.

Step Five: Bake

Bake until the center is slightly puffed and the edges of the blondies are pulling away from the sides of the pan.

Cool your blondies, cut into squares, and eat!

Pan Size Information

A quick note about the pan size: for thick blondies, I recommend using a 9×5-inch loaf pan, or, if you have it, a 7-inch (17.5 cm) square baking pan, like I used here. If you choose an 8-inch (20 cm) pan, cut back on the minimum baking time by 5 minutes.

Taste and Texture

These coconut flour blondies are different from blondies made with grain flours. They are much softer, akin to the filling for sweet potato pie. They are velvety in texture with subtle sweetness and spices.

Storage

Store the coconut flour sweet potato blondies in an airtight container in the refrigerator for one week or the freezer for up to six months.

Give them a try, and let me know what you think!

Happy baking!

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