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Sweet Potato Blondie Bars

5 from 2 votes

Ooey Gooey Fudgy Sweet Potato Blondie Bars… Make these for Friendsgiving, and you will never hear the end of it!

Easy Vegan Sweet Potato Blondie Bars

I know this because I made the secretly healthy blondies for Friensgiving last year, and people are still asking about them!

Everyone’s been asking when I will post the recipe, so here it FINALLY is.

Sorry it’s taken me so long to get the recipe up… but seriously, these are so good that they will absolutely have been worth the wait.

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How To Make Healthy Sweet Potato Blondies

The blondies can be all of the following:


Oil Free

Gluten Free

Egg Free

Dairy Free

NO Refined Sugar

The addition of sweet potato in the recipe makes these bars unbelievably soft, fudgy, and delicious even without any oil!

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Blondie Batter Ingredients

Secretly Healthy Sweet Potato Brownies

The sweet potato blondie bars were adapted from my Black Bean Brownies.

Similarly to the brownies, these blondies can be whipped up simply by throwing everything into a food processor and blending until smooth.

You can use either canned or baked sweet potato (here’s How To Cook Sweet Potatoes) and chickpeas or white beans, such as great northern or cannellini.

To make the blondies gluten free or flourless, almond meal can be used instead of the flour.

Above – watch the video of how to make the blondie bars.


(I forgot the vanilla in the video. If you do that too, no worries, they will still come out just fine!)

Secretly Healthy Sweet Potato Blondie Bars

Also try these Sweet Potato Brownies

Pin it now to save for laterPin Recipe

Sweet Potato Blondie Bars

These sweet potato blondies are a great healthy dessert for Thanksgiving!
Total Time 28 minutes
Yield 9 - 15 blondies
5 from 2 votes


  • 1/3 cup pureed or mashed sweet potato
  • 1/4 cup almond butter, or allergy-friendly sub
  • 1 1/2 cups cooked white beans or chickpeas, or 1 can
  • 1/3 cup pure maple syrup, honey, or agave
  • 1/4 cup flour (white, oat, spelt, almond, sorghum, etc.)
  • 3/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • optional 1/2 cup chocolate chips


  • If using coconut flour in this recipe, use only 2 tbsp instead of 1/4 cup, because coconut flour is so absorbent.
    Preheat the oven to 350 F. Line or grease an 8x8 pan. Drain and rinse the beans very well. Process all ingredients except chocolate chips until completely smooth - Taste and texture will be much better in a food processor, but a blender can work if you must. Stir in the chips if using. Spread the batter into the pan, press a few chocolate chips into the top if desired, and bake on the center rack for 28 minutes. The bars will be warm and gooey when you take them out, and they firm up as they cool. For optimum freshness, I like to store these in the fridge.
    View Nutrition Facts


For a recipe with more traditional ingredients, try these Chocolate Chip Pumpkin Bars.

Have you made this recipe?

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Published on November 17, 2019

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  1. Susan Kline says

    I had just enough left over sweet potato for this recipe. I just took it out of the oven and its so very delicious! I have made so many of your recipes. keep them coming!

  2. joe k says

    chocolatecoveredkatie is my favorite place to find the newest tips and tricks to living a healthier lifestyle!! I always share these tips with friends and family. I will admit it, i hate meal prep but like you say its a mindset with determination. You must stay focused on your goals!

  3. Holly says

    I just made these(eating them right now) and they are SOOOOO NOMNOMNOMNOMNOM.
    When I first started putting everything into the blender, I thought “there is no way these are going to taste good.” Hahaha, not to be a hater, I love all the recipes from chocolate covered katie, but it just seemed too good to be true looking at the chickpeas, pumpkin, and the tiny bit of sweetener, cinnamon, and vanilla on top. I am happy that I was proven wrong! SCRUMDIDLIUMTIOUS. or something like that.

    • Holly says

      I was wondering if you have a similar recipe like this with a sugar sub like erythritol?(idk if I spelled that right, but you know what I mean) I like to half my sugar with that, but I know with this recipe it probably wouldn’t work since its in liquid form.

      • Jason Sanford says

        You could most likely use granulated sweetener! Taste the dough to see if it needs to be increased to 1/2 cup (since maple syrup is sweeter than sugar) and add a little liquid such as almond milk to make a batter. Be sure to report back if you try!

  4. Maddie says

    Could you substitute store-bought chocolate hummus for the beans in this recipe? And if so, how much would you use? Thank you so much! I’m a big fan of your recipes!

    • Jason Sanford says

      We haven’t tried and so don’t have any specific recommendations, but it sounds like a fantastic experiment that will probably be delicious! Be sure to report back if you experiment 🙂
      Jason (media relations)

  5. Carey says

    These look delish. We are a nut free family so I can only use sunflower butter. I haven’t figured out how to keep it from turning green. I have read you should reduce baking soda and powder. Any ideas? I haven’t experimented with this yet and plan to with your recipe but was wondering if you had any suggestions before I attempt. Thanks.

    • Jason Sanford says

      We’ve definitely seen that funny sunbutter phenomenon! No idea how to fix it if using sunbutter (other than to embrace the color haha) but you could also make it with a vegan butter spread instead. Or what about soynut butter, wow butter, pumpkin seed butter (, or something like that? Or even tahini! We haven’t tried tahini here but would be so curious to know results of the flavor if you experiment!
      Jason (media relations)

  6. Treena says

    OMGOSH, these look and smell so amazing!! The dough tasted incredible…can’t wait to taste the finished product. I’m a nurse and we are constantly getting junk food for “thank you’s”. Even though we are grateful for any thankful gift, it’s my mission to keep making tasty, healthier treats as alternatives for those who want them (especially me!). Thank you, Katie, for doing an amazing job creating these recipes and sharing them with us!! BTW, my daughter made them earlier today for her boyfriend’s fire station and they all LOVED them!! Yay!!!

  7. Deb says

    Delicious! I doubled recipe and baked in 9 x 13 pan. I used ground oats for the flour, canned garbanzo for the beans and maple syrup for the sweetener. These taste a little bit like fudge. So good. I mean really, really good. My whole family loves them.

  8. Briana Janmaat says

    Just wondering if you’ve tried freezing these? They look so good I’m not sure they’ll make it to the freezer but I’m still curious.

  9. Gabriella Sweetman says

    im wondering if anyone has successfully reduced the amount of liquid sweetner in these and replaced with more sweet potato or something else?

  10. Sara says

    I brought this to a non-vegan Friendsgiving meal along with two pecan pies, one vegan, one not- and people came back for seconds of these bars, choosing them over pie!! I got tons of compliments on them and when I finally told everyone what they were made of and that the bars are vegan, they thought they were even more awesome! Thank you so much, Katie, for years of scrumptious, healthy desserts!!

  11. Emmy says

    Way too liquidy (“gooey”). No texture at all, just mushy. It tastes great but don’t expect it will feel like eating blondie bars that typically have nice hardness on surface + soft middle. I’d rather recommend blending it all up and using as a cookie dip or something. 🙂

  12. Melinda says

    I liked these! Not necessarily a favorite, and not many people got seconds, but I loved the soft, gooey texture of the cookie bar! As for the title, would say that the beans are more of a main ingredient than the sweet potato.

    • Melinda says

      Also, I think something weird is going on with the ratings on this recipe. It doesn’t seem to let me rate it, and I assume that’s happened to other people because there’s so few ratings. I would say 4 stars!

      • Jason Sanford says

        Hmm I’m not sure why it would be doing that and am sorry for the trouble. Katie’s site is going through a redesign/development project currently to fix up some coding issues and make the site more user-friendly and faster loading, so hopefully the rating glitch you encountered will be fixed with the update too when it switches over to a new rating plugin.
        Jason (media relations)

  13. Olivia says

    I made these last night and there is no doubt in my mind that they would’ve turned out perfectly if I hadn’t accidentally switched the baking powder and baking soda amounts. It came out as a cake instead, still delicious! Great Recipe 🙂

  14. Anjali says

    Can I sub oil or banana or applesauce for the nut butter (don’t want to use sunbutter or tahini)
    Thank you!

  15. Monica says

    5 stars
    These have a fudgy texture and are not cloyingly sweet. I used unsweetened cacao chips from Trader Joe’s, ground my own oat flour and used date syrup as the sweetener. I like how easy they were to make, blending the ingredients in a food processor and stirring in the chocolate chips. I gave up oil and sugar for Lent. These took care of my sweet tooth. Thank you for the recipe.

  16. Sarah Catrow says

    5 stars
    Great recipe. I followed it to a T except that I made them in the air fryer. 320 for 15 minutes in a 7” round metal pan that fit inside it. They are great a la mode! Thank you, this one’s definitely a keeper!

  17. Kat says

    Any thoughts on how to make these without the beans?
    I figure I can maybe sub the nutbutter for more sweet potato, (and maybe a little oil…), but not sure what / how to substitute the beans…
    Thanks. 🙂

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