Dark Chocolate Sweet Potato Blondies

Dark Chocolate Sweet Potato Blondies are a decadent yet wholesome treat that proves desserts can be both indulgent and nourishing. These fudgy bars use mashed sweet potatoes as a natural base, giving them incredible moisture and just the right amount of sweetness without relying purely on refined sugar. Balanced with warm spices and studded with chocolate chunks, they strike that perfect middle ground between brownies and blondies.

This recipe is especially great because it sneaks in vegetables in a dessert form that feels anything but “healthy.” The sweet potatoes boost fiber and vitamins, while the cocoa and cinnamon create deep, rich flavors. Best of all, they bake up in a single pan, making them a stress-free option for casual entertaining or an afternoon snack with a glass of milk.

Ingredients

• 2 large sweet potatoes (about 8 to 10 ounces each)
• 2 tablespoons melted coconut oil
• ¾ cup pure maple syrup
• 1 ½ teaspoons pure vanilla extract
• 2 large eggs
• 1 cup white whole wheat flour
• ⅓ cup unsweetened cocoa powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon baking powder (aluminum free recommended)
• ¼ teaspoon kosher salt
• ½ cup semi-sweet chocolate chips or chopped dark chocolate

Step-by-Step Method

Step 1: Prepare the sweet potatoes

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Prick the sweet potatoes a few times with a fork and microwave them until tender, about 6–8 minutes, or roast in the oven until soft. Once cool, scoop out the flesh and mash until smooth. You’ll need about 2 cups of mash.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the mashed sweet potatoes, coconut oil, maple syrup, vanilla extract, and eggs. The mixture should look creamy and lightly orange in color. The sweet potato not only acts as the base but also adds natural sweetness and a velvety texture.

Step 3: Combine the dry ingredients

In a separate bowl, sift together the flour, cocoa powder, cinnamon, nutmeg, baking powder, and salt. Mixing the dry elements separately prevents clumps and ensures the leavening is evenly distributed.

Step 4: Bring the batter together

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can make the blondies tough instead of tender. The batter will be thick and slightly sticky. Fold in half of the chocolate chips to add bursts of melted chocolate throughout each bar.

Step 5: Bake the blondies

Spread the batter evenly into the prepared pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips over the surface. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The edges should look set while the center remains slightly fudgy.

Step 6: Cool and slice

Allow the blondies to cool completely in the pan before slicing. This resting time helps the bars firm up and makes clean squares easier to cut. Lift the blondies out with the parchment overhang, cut into 16 squares, and enjoy.

Expert Tips for Success

• Roasting vs. microwaving: Roasting brings out a deeper caramelized sweetness in the potatoes, while microwaving saves time. Either method works, but roasting adds extra flavor.

• Don’t overbake: The blondies should stay moist in the center. Pull them out when the edges are set but the middle seems just slightly underdone—they’ll continue firming as they cool.

• Make-ahead friendly: These blondies taste even better on the second day as the flavors deepen. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.

• Enhancing flavor: A small pinch of espresso powder can intensify the chocolate notes without making the bars taste like coffee.

Tasty Variations to Try

• Nutty swirl: Fold in a handful of chopped walnuts or pecans for crunch, or swirl a few spoonfuls of peanut or almond butter into the batter before baking.

• Spice lovers: Increase the cinnamon and add a pinch of ginger or cloves for a blondie with warm holiday flavors.

• Gluten-free: Swap the white whole wheat flour for a 1:1 gluten-free baking blend. The sweet potato keeps the bars tender, so the texture stays satisfying.

• Extra chocolatey: Drizzle melted dark chocolate over the cooled bars or add a second sprinkle of mini chips on top before serving.

Frequently Asked Questions

Can I use canned sweet potato puree?

Yes, you can substitute canned puree, but fresh roasted sweet potatoes give better flavor and texture. If using canned, be sure it’s 100% sweet potato with no added sugar.

Can I make these vegan?

Absolutely. Replace the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and use dairy-free chocolate chips. The coconut oil and maple syrup already keep the recipe plant-based friendly.

How do I store them?

Keep blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze up to 2 months. Wrap tightly to prevent freezer burn.

Can I reduce the sweetener?

Yes, the maple syrup can be adjusted down to ½ cup if you prefer less sweetness. Keep in mind it may slightly affect the chewiness. Since sweet potatoes are naturally sweet, this recipe is flexible.

Dark Chocolate Sweet Potato Blondies

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• Author: Emma Hart
• Total Time: 45
• Yield: 16 blondies 1x
• Diet: Vegetarian

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Description

A decadent yet wholesome treat using mashed sweet potatoes for moisture and natural sweetness, balanced with warm spices and studded with chocolate chunks. Perfectly fudgy, between brownies and blondies.

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Ingredients

Scale 1x2x3x

• 2 large sweet potatoes (about 8 to 10 ounces each)
• 2 tablespoons melted coconut oil
• ¾ cup pure maple syrup
• 1 ½ teaspoons pure vanilla extract
• 2 large eggs
• 1 cup white whole wheat flour
• ⅓ cup unsweetened cocoa powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon baking powder (aluminum-free recommended)
• ¼ teaspoon kosher salt
• ½ cup semi-sweet chocolate chips or chopped dark chocolate

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Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment overhang. Prick potatoes and microwave until tender (6–8 mins) or roast until soft. Cool, scoop, and mash until smooth (about 2 cups).
2. In a large bowl, whisk mashed sweet potatoes, coconut oil, maple syrup, vanilla, and eggs until creamy.
3. In another bowl, sift flour, cocoa, cinnamon, nutmeg, baking powder, and salt.
4. Stir dry ingredients into wet just until combined. Batter will be thick. Fold in half of the chocolate chips.
5. Spread batter in pan, smooth top, and sprinkle with remaining chocolate chips. Bake 28–32 minutes, until edges are set and center is slightly fudgy.
6. Let cool completely before lifting out and cutting into 16 squares.

Notes

Roasting the sweet potatoes gives richer flavor, microwaving saves time.

Don’t overbake—slightly underdone centers keep them moist.

Blondies taste even better the next day as flavors deepen.

Optional: add a pinch of espresso powder to intensify chocolate flavor.

• Prep Time: 15
• Cook Time: 30
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 blondie
• Calories: 165
• Sugar: 13g
• Sodium: 95mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 20mg

Keywords: sweet potato blondies, dark chocolate dessert, healthy brownies, fudgy blondies, sweet potato dessert, healthier baking