Sweet Potato Blondies

These quick and easy vegan, gluten free blondies will hit the spot when it comes to your sweet tooth! Sweet potatoes are high in fibre, Vitamin C, Vitamin A and maganese, and are known to support immunity. A great way to get some amazing health benefits in your dessert!



750gm small sweet potatoes, washed well
250gm crunchy peanut butter
1 cup brown sugar
1 tsp vanilla
½ cup almond milk/any milk
1 cup gluten-free self raising flour (I like to use the orgran brand.) You can also use standard self raising flour if you don’t need it to be gluten-free.
125gm Nuttelex if vegan, or unsalted butter (soft, not melted)

To top:
50gm melted white chocolate/vegan white chocolate
Salted roasted peanuts
Cinnamon (ground)



Pre-heat oven to 180 degrees, fan forced. Line a tray with baking paper. You’ll see in the photo, the slices are quite flat as I used a flat tray with a lip on it. This cooked in about 30 minutes. You can make it thicker in a deeper tray, it will take longer to cook though. What you are looking for is a ‘spring back’ when the slice is touched.

Roast sweet potatoes at a moderate heat with 1 tbsp of the butter or nuttelex until soft. Allow to cool a little, then blend until smooth (keeping the skin on is fine.)

Mix all of the ingredients (except toppings) together with a kitchen spoon or wooden spoon until well combined. Place mixture into your prepared lined tray and spread evenly. Bake until springs back as mentioned above. It does stay quite moist and fudgy.

Allow to cool for around an hour on the bench. Melt your white chocolate and drizzle across the slice with a spoon, then sprinkle with peanuts and cinnamon. This can be cut into 30 squares or less according to the size you need.


By Louise
@prasadam_eats on Instagram