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These sweet potato bean blondies are soft, fudgy, and made with sweet potato and white beans blended right into the batter. Naturally sweetened with maple syrup and loaded with wholesome ingredients, they’re an easy snack or treat for babies, toddlers, kids, and the whole family.
Recipe At a Glance
- Soft and fudgy – sweet potato and white beans create an incredibly moist texture.
- Nutrient-packed – made with sweet potato, white beans, nut butter, eggs, and whole grain flour.
- Naturally sweetened – just 1/4 cup maple syrup for the entire batch.
- Easy to make – everything comes together quickly with the help of a food processor.
- Great for meal prep – refrigerate or freeze for an easy grab-and-go snack.
As a pediatric dietitian and mom, I love recipes like this because we’re not trying to hide nutritious foods or make dessert “healthy.” We’re simply adding more variety and nutrition to something the whole family can enjoy.
If you love adding beans and veggies to baked goods, you’ll also want to try these peanut butter chickpea cookies, chickpea cookie dough, and these pumpkin banana muffins.
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Sweet potato – Adds natural sweetness and moisture, which helps give these blondies their soft, fudgy texture. If you have extras, try these easy baked sweet potato tots.
- White beans – Cannellini, Great Northern, or navy beans all work well. Their mild flavor blends right into the batter while adding fiber, plant-based protein, and iron. Be sure to rinse and drain them well.
- Peanut butter or almond butter – Adds richness and helps keep the blondies soft and moist. Either works, so use whichever your family prefers.
- White whole wheat flour – I love using white whole wheat flour for an easy boost of whole grains while still keeping the texture tender. All-purpose flour works too.
How to Make Sweet Potato Bean Blondies
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Expert Tips
- Measure the sweet potato after cooking. Sweet potatoes vary greatly in size, so weighing or measuring the cooked, mashed sweet potato will give you the most consistent results.
- Drain the beans well. Extra liquid from the can can make the batter too wet. Rinse thoroughly and let the beans drain before adding them to the food processor.
- Don’t overmix once you add the flour. Pulse just until you no longer see streaks of flour. Overmixing can make the blondies less tender.
- Don’t overbake. For that soft, fudgy center, pull them from the oven once the center is set. They’ll continue to firm up as they cool.
- Let them cool completely before slicing. This may be the hardest part! Because sweet potato and beans add so much moisture, the blondies will be quite soft straight from the oven. Cooling gives them time to set and makes them much easier to cut.
Serving Suggestions
For Babies
The soft, moist texture makes these blondies easy for babies to eat. If serving to a baby, leave out the chocolate chips and feel free to reduce or omit the maple syrup.
Cut into strips that are easy for your baby to pick up and hold. Once your baby has developed their pincer grasp, you can cut them into smaller bite-sized pieces.
Serving to Toddlers and Kids
Serve these just as you would any other snack! Enjoy them on their own or pair with fruit, yogurt, cottage cheese, or milk for a more filling snack.
And while these blondies are a fun way to enjoy sweet potatoes and beans, I still encourage offering these foods in other forms too. Exposure to the same food prepared in different ways helps kids become familiar with its many tastes and textures.
Sweet Potato Blondies FAQs
Yes! Canned pumpkin puree is a great substitute if you don’t have cooked sweet potatoes on hand. Just be sure to use plain pumpkin puree, not pumpkin pie filling. The flavor and texture will be slightly different, but the blondies will still be delicious.
Yes! Almond butter works just as well. For a nut-free option, you can try sunflower seed butter, although it may change the flavor and color slightly.
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze individual portions for up to 3 months. Separate the pieces with parchment paper so they don’t stick together, and thaw in the refrigerator when ready to enjoy.
More Healthy Bar Recipes
Sweet Potato Bean Blondies
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Ingredients
- 1 cup (230g) cooked mashed sweet potato
- 15 ounce can white beans, rinsed and drained
- 1/4 cup peanut butter or almond butter
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup (75g) white whole wheat flour (or all purpose flour)
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips, optional but highly recommend
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In blender or food processor add sweet potatoes, chickpeas, eggs, maple syrup, peanut butter, vanilla. Blend until smooth.
- Stir in the flour and baking powder, then stir just until combined. Be careful not to overmix.
- Fold in the chocolate chips, if using. Spread the batter evenly into the prepared pan.
- Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out mostly clean.
- Allow the blondies to cool completely before slicing and serving.
Notes
- Use sunflower seed butter for nut-free alternative
- Use all-purpose flour or a 1:1 gluten-free flour blend in place of the white whole wheat flour.
- Stir in chopped walnuts or pecans for extra crunch
- Add ½ teaspoon cinnamon or pumpkin pie spice for extra warmth.
- Use dark or dairy-free chocolate chips if preferred.
Can you use honey instead of syrup? Dont have any on hand and was curious
You can!
Can I use canned pumpkin in place of sweet potatoes?
You can!