Sweet Potato Blondies

Keeps for up to a week in a sealed, refrigerated container.


  • 300g baked and mashed sweet potato
  • 115g nut or seed butter
  • 2 tbsp maple syrup
  • 2 tbsp coconut flour
  • 1 tsp baking powder (or blitz desiccated coconut in food processor before using)
  • 1 vanilla extract
  • pinch sea salt
  • 3 tbsp plant milk


  • 3 tbsp cacao powder
  • 40g dark chocolate

To top

  • Handful chopped nuts or seeds
  • Handful chopped dried dates or apricots
  • Handful dried cranberries or raisins
  • 1 Chopped banana

Step by Step Instructions

Step 1

Preheat oven to 180C.

Step 2

Mix all ingredients except for the plant milk, either by hand or in a food processor. Slowly add the milk until you have a very thick, almost crumbly batter. Add in any optional ingredients.

Step 3

Press into a lined 8×5 baking tin.

Step 4

Sprinkle on any toppings and press lightly into the top.

Step 5

Bake for 35 minutes. Cool for at least 15 minutes before slicing.