Tahini Sweet Potato Blondies

So excited about this recipe! They’re currently in the oven, and if the baked product is a fraction as delicious as the batter (couldn’t help myself!) then we are in for some major grins at dessert tonight.
I had cooked regular sweet potatoes in the fridge – not Japanese – and so I used those, which made the batter this beautiful orangey color, and I’m calling them red-heads instead of blondies :P
Thanks for the inspo!!

I made this last night. All three roommates loved it. I’ll make it again. Will try suggestions like using food processor for wet ingredients, reducing sweetner, etc.
I will be making this again very soon.

I LOVED these. I found these on the best of 2023 list, so thanks for sharing that. The tahini and sweet potatoes combined for a unique flavor. I definitely will be making these again.

Thank you for providing this recipe. Easy and surprisingly tasty. Lovely texture when warm; I haven’t yet tried it cold.
My variations:
I used a blend of maple syrup with honey, and a blend of tahini with peanut butter (mainly to keep the cost down, but I find these variations work in other recipes too).
For the flours I used gluten-free buckwheat flour and coconut flour.
I added some sweet chestnut puree, just because I happened to have a pack open, and a dessertspoon or so of cacao powder, and I scattered cut pecan nuts over the top.

This is a staple at our house. Everyone loves it!

Really tasty! I did make some modifications: cut the sweetener down to 1/2 a cup, omitted the oil, and used all-purpose flour in place of the gluten-free flour (almond meal used as written).

The roasting of the sweet potato as written seemed a bit fiddly, so I just punctured a whole sweet potato, tossed it on a baking sheet, and baked it for an hour till it started oozing. Worked great.

Overall, the blondies were very moist, not too sweet, and had a nuanced, complex flavor. They tasted rich and decadent, but I didn’t feel like crap after eating them, which was an added benefit :-)

Will definitely be making this again!

I’ve made this several times and every time they are delicious! The only substitutions I made was the flours. I can’t have rice or almonds. I used Bob Red Mills Baking flours (red bag) and GF Bob Red Mills Oat flour. Great recipe! ❤️

I’ve made this recipe probably 5 times and it’s one of my FAVORITES. I’ve made them with Japanese sweet potatoes and also purple yams (store I got them from had mixed them up by accident) and they’re just divine. I’ve found that putting all the wet ingredients into a food processor to really smooth out the batter makes a big difference with any texture inconsistencies from the sweet potato.

I’ve made these twice and I’m making again today! I had a long term digestive disorder over the winter and these were one treat I could enjoy (at first without chocolate chips but put those in my family’s side of the blondies!) now I’m able to throw as much chocolate chips in as I want! They are not too sweet but are nutrient dense. A great snack and could be enjoyed with some tea or hot, spicy golden milk. Thank you for this great recipe!

Liked but did not love these. I used all purpose flower instead of the GF blend. The texture and taste of these were both a bit off. Would not make again.

My picky 5yo child loves these. Only thing is that I have to bake them for 40-45 minutes. No biggie, these are awesome.

I’m sorry to say I did not like these at all. They have a weird Tahiti taste.

I tried these and they’re very good. My hus Was skeptical when I told him what’s in them, and then I brought his skepticism up a notch by making date paste to sweeten them instead of maple syrup. I didn’t have any gluten-free flour blend or almond flour, so I just used regular. Mine don’t look as awesome, but they’re really good! Just sweet enough to satisfy a craving.

I tried this recipe because I had a few sweet potatoes baked. I have a friend who likes gluten free baked goods. So, thought I would give it a try. I actually doubled the recipe and they turned out delicious with that tang of tahini. Loved them and will make again!

I just made these and they turned out amazingly! Everyone loves them. The only thing is I would probably add 10 minutes to the cooking time as mine were not golden brown or crispy on the tops.

Best. Blondies. EVER. hands down y’all!!! so incredibly perfect in every way. they are so simple and nutritious but also don’t taste like they should be that nutritious which makes them even better. I’ve made them multiple times and sent the recipe to all my friends and family- i promise your taste buds will be dancing. Thank you, minimilast- you bring me joy!

I baked these and they came out delicious even though I was poorly prepared and had to make a few substitutes. I used all-purpose flour instead of the GF mix (although I did use almond flour where the recipe called for). And I ran out of maple syrup so I used some honey but only half off the total amount. These were the perfect dessert for our dinner party and our guests even asked to take some with them. Can’t wait to try this again!

What a surprisingly delicious dessert. This recipe is a keeper. I took a short cut due to time and microwaved the sweet potato. I’ve never had a Japanese sweet potato before but I’m in love with them now. The only issue I had was it was still uncooked at 30 minutes & cooked another 15 minutes. Thank you for a fantastic healthier treat.

I’ve been waiting on an uncomplicated gf blondie recipe and this one delivers! Really like the clever use of the white fleshed Japanese sweet potato to keep the colour blonde. The tahini I used was rather strongly flavoured, but overall these tasted great!

These blondies are outstanding! I was a little worried I wouldn’t be able to get my hands on Japanese sweet potatoes, but scored some at my local Whole Foods. I forgot to cover them after baking to steam for easy skin removal, but they still peeled right off. Used Trader Joe’s brand tahini, King Arthur Flour brand gf all-purpose baking mix, super fine almond flour and they’re SO GOOD! Kudos!

You had me at Japanese sweet potato and tahini! Two amazing flavors that go so well together to make a caramelly-sweet, gooey treat. I’ve never tried blondies before because it feels like I am cheating on chocolate. Not the case here, they are satisfying, intriguing and tasty. Freezing the rest for a party to serve to my guests with gluten allergies. Thank you!

I have made these twice, and they turned out delicious both times! And no one could believe they were vegan. I was happily surprised to find Japanese sweet potatoes in my regular grocery store; I thought they might be tough to get ahold of.

I will definitely make these again (and again, and again….). Thank you!

Someone shared this recipe on social media, so I decided to give it a try considering my family has recently made a commitment to be more gluten-free and these sounded very unique and easy to make. I also particularly love Japanese Sweet Potatoes, so this recipe stood out to me.

I followed everything to a T, with the only variation being that I used chocolate chips instead of chunks, and Bob’s Red Mill GF flour blend and BRM Almond Flour instead of Wellbee’s. The end result was an awful gooey wet MESS. After 35 minutes, they were hardly cooked at all. I even baked them for over a FULL HOUR in my oven, and they still would not cook through. I measured every ingredient exactly as listed and double-checked my measurements. I ended up having to toss the whole pan right into the compost. Not sure how it turned out so badly for me, but I can’t recommend it. We use only the absolute highest quality ingredients at our home kitchen, and we have a good quality oven as well. I bought the organic potatoes at my local Coop, for $3 EACH. I used a glass 8×8 Pyrex dish lined with parchment paper, just as recommended in the instructions. The only thing I can think of is that maybe it needs a little less coconut oil and maple syrup, to try and get a drier more cakey texture. I’m not a professional by any means, but I’ve done my fair share of baking and this was a massive disappointment

So good! Totally passed this as breakfast one day :)

Amazing! No one could tell these were made with sweet potato! Adding to our rotation each week!

One word. EPIC!

My family devoured these, and I will say that this is probably one of the few desserts that I have made where I literally can’t stop thinking about them and find myself constantly picking at them in the pan, lol!

I did omit the oil, as we try to be as oil free as possible, and it worked just fine. Just be sure your tahini is runny. I also was out of MB Flour, so I used Bob’s Red Mill 1:1 with no issues.

We’ve already made these several times, and I just pulled a pan out of the oven for Super Bowl festivities tomorrow!

Thanks for another winner!

MB team, you’ve done it again! My husband and I adore the sweet potato brownies and when I found Japanese white sweet potatoes at the farmers market last weekend, I knew exactly what I was going to I make!

It worked perfectly with 30g almond flour and 70g all purpose flour. I reduced the maple syrup to 1/2 cup, which probably contributed to the thicker texture. The texture is nice and chewy.

OMG THESE WERE INCREDIBLE! Caramel-y, perfectly sweet, and 100% worth the effort of roasting a Japanese sweet potato ahead of time. These were devoured in 2.5 days as both myself and my partner (not plant based and tends to eat traditional sweets) loved them and could not stop at just one. Another 5 star Minimalist Baker recipe that I’ll be making again and again!

Before I made this I read the comments and saw someone call the recipe, “genius”. I concur – this recipe is so smart and turned out amazing! I used whole wheat pastry flour instead of gluten free flour. The texture and flavor of these are delicious. Highly recommend!

Another genius recipe concept!
I left the skins on the sweet potatoes, made date syrup to replace the maple syrup, used almond & coconut butters instead of oil, puréed all that with enough hot water, used fresh-ground whole spelt flour instead of gf flour…and it still worked! Delicious, thank you!
xCaitríona

These are great and pretty easy to make. My only quibble was that they were too sweet for my taste, so next time I would halve the maple syrup. That might be because I used different sweet potatoes. My only substitution was using purple sweet potatoes (I couldn’t find Japanese sweet potatoes) and boiling, draining, and drying them so they would not be too moist. They came out a pleasing purple color.

I made this twice already! First time with Purple Sweet Potatoes, that’s what I had available, and second time with the Japanese Sweet Potato. I also didn’t have Tahini, so used cashew butter, and I’m allergic to Almonds, so I replaced the flour with Bob’s Redmill 1 to 1 GF flour and Coconut flour.
Despite being more of a purple hue Blondie… the Purple Sweet Potato was way tastier than the Japanese Sweet Potato one. I thing the texture of roasted Purple Potatoes is perfect for baking and I recommend it over any other kind in baking goods, including you Sweet Potato Brownie recipe, Dana.
Overall, delicious recipe, it’s my go to now.

A great recipe idea. I halved the quantities and made a few changes as follows to make them a bit less sweet and to use the ingredients I had at hand:
– Microwaved the sweet potato then pureéd it in a food processor
– Used 1/4 cup sorghum flour in place of the gluten-free flour
– Used 1 tbsp each chickpea flour and rice flour in place of the almond flour
– Used jaggery for sweetening and added only 2 tbsp
– Added 3 tbsp of non-dairy milk to compensate for the lack of liquid due to not using maple syrup

I baked them for about 27 mins and they taste exactly like described. They are very delicious eaten slightly warm.

I made these last night and they are super delicious! I made it with regular sweet potatoes because that’s what we had. Such a great combination of flavors!

The only caveat for me was that it was not firm enough. I made it with gf flour as stated in the recipe but I’ll have to add more flour next time for a better texture. So, I’m giving it four stars because I have to remember to adjust the flour.

Another great sweet recipe! Very easy and quick to prepare and the blondies are AMAZING! They combine a few of my favorite ingredients: tahini,sweet potatoes, maple syrup,almond flour and chocolate.
I baked the potato in the microwave and had to bake the blondies 20 additional minutes in the oven,but that is expected considering our high elevation and low outside temperature.
Dana,
Thank you so much for your continuous creativity!!!

I followed the recipe exactly and WOW these are incredible. I will make these again and again. Thank you!

HOLY COW THESE ARE PERFECTION!! I chose this recipe for a sweet treat that had super low/no sugar and man did it deliver. The smell was incredible while mixing together, so nutty and creamy. I used mini chocolate chips and added some chopped walnuts on top. I used Bob’s Red Mill GF Flour as written and the final texture was soooo good. Perfect amount of chewy with crispy edges. Well done, as always, MB!

OMG made this tonight and it was SENSATIONAL- everyone loved it (even my extremely picky mom)!

This recipe (Tahini, Sweet Potato Blondies) is SO UNBELIEVABLY DELICIOUS. They taste like butterscotch. I am really having so much difficulty not eating the whole pan. I am beyond impressed Dana!! Soooooo yummy–like every single one of your recipes. THANK YOU!!

Hi Dana! I made these yesterday. I love one bowl recipes and the addition of sweet potato. Super fudgy and decadent! The only addition I would make is flaky sea salt to top the blondies. Thank you for sharing!

Thank you for sharing this recipe. it was really good. i love it. and also i made this the test was amazing

Saw this recipe pop up in Instagram while my hubby was driving us home after grocery shopping. Got home. Baked a purple sweet potato immediately. Felt like it was meant to be, had all the ingredients on hand. SO good. Really soft but not in a mushy way. I used AP flour in place of GF and didn’t have quite enough maple syrup so i made up the missing maple with date syrup. Made the brownies a little darker than blonde, more like a blonde with major roots showing but delicious all the same. Will for sure make again. think I would add a little extra salt next go but only bc I like the salty sweet thing very much. THANK YOU! 16 year old son approval

I saw your post on Instagram about this recipe and immediately saved it to try this weekend – I am SO pleased! Granted, I love all of the ingredients individually, so I might be biased, but this is such a satisfying, wholesome dessert. I removed it from the oven when it was just cooked, but next time I’ll leave it in to brown up a little bit more, as the outsides had the beginning of a lovely crispy crunch. Thanks for this one!

I love it when you post an intriguing recipe and I have all of the ingredients! I made these with a purple Japanese sweet potato. Used half the sweetener and unsweetened chocolate chips; they are plenty sweet. If I were to use sweetened chocolate chips, I’d use even less maple syrup. The texture is like fudgy brownies, and so super yummy….kinda dangerous! Thanks for another winner!

I made these yesterday, by chance our local grocery had the white flesh sweet potatoes! I made it with white flour and reduced the maple syrup to my taste. I didn’t care for them while they were still warm, but now that they are cooled off I can’t stop eating them. Will be making these again!

I made this recipe last night and my husband and I both loved it.
I used Bob’s 1/1 gluten free flour and added a little bit extra and it turned out perfect.
Thank you for such a wonderful recipe!

Made these but with regular sweet potatoes as my WF didn’t have the Japanese which I think are also a little dryer in texture. Wonder if that made a difference as I found them too moist after cooking for 40 min & also wonder if leaving them in the pan for less than 30 min would make a difference too. I liked that they weren’t too sweet & were easy to make.

I just made these as written, they are terrific! Taste is amazing as described.
Many thanks

I’m not concerned with GF so I used AP flour along with the almond flour as recommended. The brownies were on the gummy side but the taste was very good and not to sweet. I’m not sure where I went wrong.