With their soft, fudgy texture and luscious creamy frosting, these purple sweet potato blondies are a wholesome yet indulgent treat perfect for any moment of the day. Made with naturally vibrant purple sweet potato purée, they are rich in fiber and nutrients while bringing both moisture and a beautifully tender crumb to the batter. Naturally vegan and gluten-free, they offer a delicious way to enjoy a more nourishing twist on a classic dessert without compromising on flavor or texture.

Why to use sweet potato in cakes?

Sweet potato is a fantastic ingredient in vegan cakes because it naturally adds moisture, structure, and a soft, fudgy texture without the need for eggs or dairy. Its subtle natural sweetness enhances baked goods without overpowering them, while its creamy consistency helps bind ingredients together for a tender crumb.

Rich in fiber, vitamins and antioxidants, sweet potato is also a wholesome alternative and a great way to introduce more veggies into your daily food, as well as enhancing the nutritional profile of your sweet snacks while keeping them indulgent!

While traditional European baking relies on butter and egg, sweet potato purée is a staple in many other culinary traditions, like in South America, where it is used in desserts like the famous sweet potato pie to name one. It also appears in various forms across Caribbean, African, and Asian cuisines, where sweet potatoes are commonly used in both sweet and savory dishes.

Nowadays, sweet potato purée has become more popular in modern cuisine, mainly through plant-based, and gluten-free baking.

Ingredients list

• Sweet potato purée – This is the key ingredient in this recipe, bringing moisture and structure to the batter and giving the blondies their perfectly fudgy texture. You can use either purple or orange sweet potato purée, both work beautifully. It’s also very easy to make at home—see the next section for step-by-step instructions.
• Peanut butter – Nut butters such as peanut, almond, or sunflower seed butter are excellent for replacing part of the oil in baking. They add moisture as well as a rich, nutty flavor that enhances the blondies.
• Sugar – I like to use blond cane sugar, which is less refined and adds a subtle caramel note. However, any type of granulated sugar will work just fine.
• Plant-based milk – I used soy milk in this recipe, but almond, oat, or even coconut milk can be used instead. Coconut milk will give a slightly richer texture.
• Rice flour – A finely milled, naturally gluten-free flour made from polished rice, valued for its light texture and versatility in baking.
• Almond meal – Almond meal is a slightly coarse powder made from raw almonds. It helps create a soft, tender crumb in baked goods. Note that it differs from almond flour, which is finer and made from blanched almonds.
• White chocolate – Optional, but highly recommended. Adding chopped white chocolate to the batter makes the blondies even more fudgy and indulgent. For a vegan version, be sure to use dairy-free chocolate chips and check the ingredient list.
• Vegan cream cheese – Used for the frosting, it provides a creamy yet slightly firm texture along with a pleasant tangy flavor, similar to traditional cream cheese.
• Maple syrup – Adds a gentle sweetness to the frosting. You can substitute it with agave syrup if preferred, and adjust the amount to suit your taste.

How to make sweet potato purée for blondies

Sweet potato purée is the main ingredient in this recipe. We use it both in the batter for moisture and texture, and in the frosting. I don’t think you can buy already made sweet potato purée, but no worries as it is very simple to make at home!

There are different ways to make sweet potato purée, and the method you choose can influence its consistency—and therefore slightly affect the final texture of your baked goods. For cakes, I recommend the oven method, which produces a rich, thick, and ultra-smooth purée that also enhances and concentrates the flavor.

You can make the sweet potato purée ahead and store it in the fridge for 3–4 days or freeze it in portions. You can prepare a big batch and keep it to use in various vegan cake recipes, as well as smoothies or porridges as a few examples!

Oven method (for best flavor, thicker texture)

1. Preheat your oven to 390°F / 200°C.
2. Wash and dry the sweet potatoes, then prick them evenly with a fork. Keep the skin.
3. Place them on a baking tray and bake for 45–60 minutes, depending on the size, until very soft.
4. Remove from the oven and cover with a cloth. Let them cool, then peel off the skin.
5. Blend or mash the flesh until completely smooth.

Steaming method (lighter texture, quicker)

1. Peel and cut the sweet potatoes into even chunks.
2. Steam them for 15–20 minutes, until very tender.
3. Drain well to remove as mush moisture as possible.
4. Blend or mash until smooth.

This method produces a lighter, more neutral purée. However, it tends to be slightly more watery, so you may need to adjust the recipe by adding a little extra flour to maintain the right balance and consistency.

Tips for perfectly soft blondies

Nobody wants a dry and crumbly cake! Here are some of my best tips to make sure you get a perfect, moist, fudgy, melt-in-your-mouth texture:

• Don’t overmix the batter – Overworking the batter can result in a dense, slightly rubbery texture, especially when using flours that contain gluten. Mix just until the ingredients are combined and the batter is smooth and uniform.
• Don’t overbake – The key to a soft, fudgy texture is slightly underbaking your blondies. The center should still look a little soft when you take them out of the oven, as they will continue to set while cooling. The total baking time can vary a little bit depending on the size of your pan. I found 25 minutes to be perfect with my standard 8×8-inch mold.
• Use enough moisture-rich ingredients – Ingredients like sweet potato purée and nut butter help keep the batter moist and tender. Don’t reduce these, as they’re essential for that soft, melt-in-your-mouth texture.
• Add white chocolate – Folding in chopped white chocolate makes the blondies even richer and more fudgy, with little pockets of sweetness in every bite.
• Let them cool completely – It’s tempting to dig in right away, but letting the blondies cool allows them to firm up while staying soft inside. This step is crucial for achieving that perfect fudgy consistency. I recommend letting the blondies cool completely at room temperature, then chilling them in the fridge for about 30 minutes before spreading the frosting on top, so it sets smoothly and evenly.

Variations suggestions

• Switch up the nut butter – I used peanut butter for its accessibility and because its flavor pairs beautifully with sweet potato and white chocolate. That said, you can easily substitute it with almond butter, tahini, or sunflower seed butter if you prefer or need a nut-free option.
• Add a touch of spice – For extra depth of flavor, try incorporating a pinch of ground spices into the batter. Cardamom, cinnamon, or ginger work especially well, adding a warm and comforting note.
• Add some crunch – Fold in chopped nuts to give the blondies a chunkier texture. Pecans, walnuts, or hazelnuts are all great choices. For the best flavor, lightly roast them beforehand.
• Make it chocolatey – To transform these blondies into brownies, replace half of the flour with cocoa powder. You may need to adjust the amount of plant-based milk slightly to achieve the right batter consistency

Purple Sweet Potato Blondies FAQ

Are purple sweet potato blondies gluten free?

Yes! These blondies are made with rice flour and almond powder, making them naturally gluten-free.

Can I use another flour?

I haven’t tested this recipe with other flours, so I wouldn’t recommend substituting them. White rice flour also can’t be directly swapped for brown rice flour, although it may still work in a recipe like this. You can find rice flour in most grocery stores.

Can I use another purée?

You can use either purple or orange sweet potato purée without making any changes to the recipe. You can also substitute it with pumpkin purée or mashed banana, but in that case you’ll need to adjust the quantities to achieve the right consistency.

How to store sweet potato blondies?

Store the frosted blondies in an airtight container in the refrigerator. They will keep well for up to 3 days. After that, they may start to dry out slightly, though they’ll still be perfectly edible.

More brownies and bars recipes:

• Almond Lemon Blondies (GF)
• Pistachio and Abricot blondies (GF)
• Chocolate Peanut Butter Quinoa Brownies (GF)
• Chocolate Pecan Cookies Bars (GF)
• Seven Layer Brownies Bars (Gf)
• Black Forest Brownies (GF)

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward

Purple Sweet Potato Blondies

Print Recipe

With their soft, fudgy texture and creamy frosting, these purple sweet potato blondies are a wholesome yet indulgent treat. Made with sweet potato purée, they are rich in fiber and nutrients, vegan and gluten-free.

• Total Time: 1 hour 45 minutes
• Yield: 9 slices

Ingredients

Blondie

• 1 cup puréed sweet potato (250 g)
• 1/4 cup peanut butter (60 g)
• 1/3 cup + 1 tbsp cane sugar (80 g)
• 1/4 cup plant based butter (50 g)
• 1/3 cup + 1 tbsp plant based milk (85 ml)
• 1 tsp vanilla extract
• 3/4 cup white rice flour (100 g)
• 1/3 cup almond powder (40 g)
• 1 tsp baking powder (5 g)
• 1 pinch of salt
• 1/4 cup white chocolate, chopped (50 g)

Frosting

• 1/3 cup puréed sweet potato (80 g)
• 1/2 cup vegan cream cheese (100 g)
• 2 tbsp maple syrup
• a few drops of lemon juice

Instructions

1. Preheat the oven to 350F / 180°C. Grease and line a 8×8-inch square pan with baking paper.
2. Melt the butter. In a large bowl, combine the sweet potato purée, peanut butter, sugar, melted butter, milk, and vanilla. Whisk until smooth and creamy.
3. In a separate bowl, whisk together the rice flour, almond flour, baking powder, and salt.
4. Add the dry ingredients to the wet mixture and stir until just combined. The batter should be thick but smooth. If it is too dry, add a little more milk and stir.
5. Roughly chop the white chocolate and fold it into the batter.
6. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the surface is set and dry to the touch while the center remains slightly soft.
7. Remove from the oven and let cool completely in the pan.
8. Meanwhile, prepare the frosting by blending all the ingredients until perfectly smooth. Transfer to a container and refrigerate for at least 1 hour, or until chilled and firm.
9. Once the cake has cooled completely, remove it from the pan. Spoon the chilled frosting over the top and spread evenly with a spatula. Slice the blondies and serve.
10.  

Notes

1. Carefully watch the blondies at the end of the baking time. If they start to brown on the surface, cover the pan with a piece of aluminum foil.
2. Store the blondies in an airtight container in the fridge for up to 3 days.

• Author: Alice Pagès
• Prep Time: 20 minutes
• Chill Time: 1 hour
• Cook Time: 25 minutes
• Category: baking, baking sweets, Dessert
• Method: Baking, Four
• Cuisine: American
• Diet: Dairy-Free, Gluten-Free, Vegan

Recette version française

Gateau à la patate douce violette

Print Recipe

Avec leur texture fondante et leur glaçage onctueux, ces blondies à la patate douce vegan et sans gluten sont ideals pour un snack ou un dessert sain et très gourmand.

• Total Time: 1 heure 45 minutes
• Yield: 9 parts

Ingredients

Gâteau

• 250 g de purée de patate douce
• 60 g de beurre de cacahuètes
• 80 g de sucre de canne
• 50 g. de beurre végétal
• 85 ml de lait végétal
• 1 cuil. à café de vanille
• 100 g de farine de riz blanc
• 40 g de poudre d’amandes
• 1 cuil. à café de levure chimique (5 g)
• 1 pincée de sel
• 50 g de chocolat blanc

Glaçage

• 80 g de purée de patate douce
• 100 g de cream cheese vegan
• 2 cuil. à soupe de sirop d’érable
• Quelques gouttes de jus de citron

Instructions

1. Préchauffer le four à 180°C. Huiler et chemiser un moule carré de 20 × 20 cm avec du papier cuisson.
2. Faire fondre le beurre. Dans un grand saladier, mélanger la purée de patate douce, le beurre de cacahuète, le sucre, le beurre fondu, le lait et la vanille. Fouetter jusqu’à obtenir un mélange homogène.
3. Dans un autre bol, mélanger la farine de riz, la poudre d’amande, la levure chimique et le sel.
4. Ajouter les ingrédients secs à la préparation liquide et mélanger jusqu’à incorporation.
5. Hacher grossièrement le chocolat blanc et l’incorporer à la pâte.
6. Verser la pâte dans le moule chemisé et lisser la surface. Enfourner pendant 25 à 30 minutes, jusqu’à ce que le dessus soit sec au toucher tout en restant légèrement moelleux au centre.
7. Sortir le gâteau du four et laisse refroidir complètement dans le moule.
8. Pendant ce temps, préparer le glaçage : mixer tous les ingrédients jusqu’à obtenir une texture bien lisse et crémeuse. Transférer dans un récipient et placer au réfrigérateur pendant au moins 1 heure, jusqu’à ce que le glaçage soit bien froid et ferme.
9. Une fois le gâteau complètement refroidi, démouler, déposer le glaçage par-dessus et étaler uniformément à l’aide d’une spatule. Découper en parts et servir.

Notes

1. Surveiller les blondies pendant la fin de cuisson. S’ils commencent à trop colorer en surface, recouvrir le plat de papier aluminum avant de terminer la cuisson.
2. Conservation: 3 jours dans une boite hermétique au frais.

• Author: Alice Pagès
• Prep Time: 20 minutes
• Temps de repos: 1 heure
• Cook Time: 25 minutes
• Category: baked goods, baking, baking sweets, Cake, Dessert
• Method: Bake, Baking, Four
• Cuisine: American
• Diet: Dairy-Free, Gluten-Free, Vegan