Vegan Sweet Potato Blondies

A little comfort food sometimes go a long way. Especially when it’s this good. I made these Vegan Sweet Potato Blondies during the Christmas break in place of gingerbread men and boy did they change my life.


These are sweet, comforting, and every bit delicious… this recipe is an adaption of Sweet Potato Blondies recipe from Vegan Cookies Invade Your Cookie Jar (awesome cookbook by the way!) – I’ve reduced the amount of sugar, double the amount of spices and included coconut cream to make them slightly less sugary and more nutritious. And the result, boy oh boy…. everyday is Christmas as far as these bars concern.


Why I love these blondies

First of all I love sweet potatoes. I think they’re superfood – rich in fibre, beta-carotene and vitamin A.  They also contain lots of antioxidants and anti-inflammatory nutrients. The spices thrown in the mix (cinnamon and ginger) are also great for digestion, cold, flu, and pain relief among other benefits.

These are super easy to make and the result is nothing short of spectacular. They’re mildly sweet, moist, spicy and decadent. Best of all, they’ll make your house smell like Christmas morning. These are beautiful when warm but they also make a delicious cold snack. I highly recommend serving with a scoop of vanilla ice cream.




Vegan Sweet Potato Blondies
Recipe Type: Dessert
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 6
A delicious bake that will make your house smells like Christmas morning. And no one would be able to guess the secret ingredient that makes this cake so moist and flavourful, sweet potato!
  • Wet Ingredients
  • ¾ cup cooked, mashed sweet potato (skin removed)
  • ¼ cup coconut oil, melted
  • 1/3 cup coconut sugar
  • 1 cup coconut cream (or you can also use coconut milk)
  • 1 tbsp apple cider vinegar
  • Dry Ingredients
  • 1¼ cup plain flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • Topping
  • ½ cup walnuts, chopped roughly
  • ⅓ cup non-dairy chocolate chips
  1. Preheat oven to 180ºC. Line a 20 cm (8 inch) square pan with aluminium foil. Make sure foil covers the sides of the pan. Brush or spray the pan with cooking oil.
  2. Arrange walnuts on a cookie sheet in a single layer, bake in the preheated oven for about 5-8 minutes, checking every couple of minutes. Let cool for a few minutes.
  3. Sift the dry ingredients into a bowl. Mix to combine.
  4. Mix the wet ingredients together.
  5. Stir in the wet ingredient into the dry ingredients and mix just enough to moisten the mixture. Do not overmix.
  6. Fold in the chopped nuts and chocolate chips.
  7. Pour mixture into the prepared pan and smooth the top with the back of the spoon or spatula. Bake for 28 minutes. Cake is done if a toothpick inserted into the centre comes out mostly clean (a few moist bits are ok). If it’s still a bit wet, bake for another 2-4 minutes. The key is not to over-bake the cake. Allow to cool for at least 30 minutes for the texture and flavour to develop then slice into bars.
*You can replace coconut cream with any non-dairy milk.[br]*If you’re super lazy, you can just use chopped raw walnut, they won’t taste as ‘roasted’ but they’ll be just as delicious.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

3 replies
  1. TonyP
    TonyP says:

    The list of dry ingredients appears to have problem, namely 1) plain flour, 2) baking powder, and 3) salt appear twice in the list. Just wondering if this is a mistake or if these ingredients were meant to be added in two batches.

  2. Keren
    Keren says:

    Hi Tony,

    Thank you for pointing out the error! I migrated my recipe app and looks like some the ingredients get duplicated. I’ve removed them now so the recipe is more accurate. Thanks again and happy baking!

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