Learn how to make super healthy eggless sweet potato blondies recipe with a quick video tutorial and detailed step by step photos. Naturally sweet, soft and fudgy sweet potato blondie recipe - a guilt-free snack for both kids and adults alike.
Ever since my daughter started asking for snacks, I have been looking for ways to turn them as healthy as possible and add vegetables even in baked goodies. One of the recent popular finds of mine has been these incredibly delicious eggless sweet potato blondies. Boiled sweet potatoes are naturally sweet but kids find it too boring, so my idea was to turn it into something that is enjoyable by both kids and adults. Viola! I had accidentally made blondies using sweet potatoes - no refined flour or sugar or eggs. So, it's my healthier take on a classic and one that we have come to love a lot.
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Key Ingredients
Sweet Potato boiled and mashed is the star ingredient in these blondies lending natural sweetness, moisture, and a soft, fudy texture.
Whole Wheat Flour forms the base of the recipe, keeping it wholesome and earthy while still giving structure to the blondies.
Powdered Jaggery is used as the sweetener, adding a deep caramel-like flavor that compliments the sweet potato.
Oil helps keep blondies moist and tender while Milk brings the batter together into the right consistency.
A touch of Vanilla Extract enhances the overall flavor while Baking Soda gives just enough lift while still maintaining the fudgy bite.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
Preheat the oven at 180°C for 10-15 mins and line a 7" baking tray with parchment paper. In a mixing bowl add ½ cup mashed boiled sweet potatoes along with 2 tablespoon oil, ¼ cup jaggery powder and ½ teaspoon vanilla extract.
Whisk until the mixture is smooth and soft. Add about 2 tablespoon of milk (as needed) until the mixture loosens up.
Next add ¼ cup whole wheat flour and ¼ teaspoon baking soda along with a pinch of salt.
Gently fold the dry ingredients into the wet mixture until there are no dry patches without overworking the batter.
Transfer the batter into the lined baking tray and level it up.
Sprinkle chocolate chips on top and slightly press them in.
Bake in the preheated oven at 180°C for 18-22 mins or until a tester comes out clean.
Let it cool on a wire rack and cut into squares. Serve as it is as a dessert or snack.
Recipe Notes
- Make sure the sweet potato is well cooked and mashed completely smooth with no lumps for the blondies to have an even, fudgy texture
- The batter for these blondies should be thick and scoopable, not runny.
- Since jaggery can vary in sweetness and moisture, adjust the quantity as needed and ensure its finely powdered so it blends well into the batter.
Top Tips
- Don't overmix the batter - just combine until everything comes together. Overmixing can make the blondies dense instead of soft and fudgy.
- Let the blondies cool completely before slicing - they firm up as they rest giving you clean cutes and the perfect fudgy bite.
Substitutions & Variations
- Substitute the whole wheat flour for all-purpose flour for a slightly lighter texture or even use a mix of both flours to keep it balanced. For a gluten-free version, use powdered oats as a substitute flour.
- Jaggery can be replaced with brown sugar or coconut sugar based on the availability - the flavor differs slightly but still be delicious.
Storage & Serving Suggestions
Store the sweet potato blondies in an airtight container at room temperature for upto a day, especially in cooler weather. To make them last longer, refrigerate them for upto 4-5 days - they stay soft and the flavors deepen slightly over time.
These healthier blondies can be enjoyed as a wholesome snack or you can warm them slightly and pair with a drizzle of chocolate sauce for a more indulgent treat. They also go beautifully with a cup of coffee or tea, making them perfect for evening snack or as lunchbox treat for kids.
Video Recipe
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📖 Recipe
Eggless Sweet Potato Blondies
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Parchment Paper
- 1 7" Baking Tin
- 1 Oven (OTG)
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Sweet Potato boiled, mashed
- ¼ cup Whole Wheat Flour
- ¼ cup Jaggery Powder
- 2 tablespoon Oil
- 2 tablespoon Milk as needed
- ¼ teaspoon Baking Soda
- ½ teaspoon Vanilla Essence
- 2 tablespoon Chocolate Chips
- Pinch of salt
Instructions
- Preheat the oven at 180°C for 10-15 mins and line a 7" baking tray with parchment paper. In a mixing bowl add ½ cup Sweet Potato (boiled & mashed) along with 2 tablespoon Oil, ¼ cup Jaggery Powder and ½ teaspoon Vanilla Essence.
- Whisk until the mixture is smooth and soft. Add about 2 tablespoon Milk (as needed) until the mixture loosens up.
- Next add ¼ cup Whole Wheat Flour and ¼ teaspoon Baking Soda along with a Pinch of salt.
- Gently fold the dry ingredients into the wet mixture until there are no dry patches without overworking the batter.
- Transfer the batter into the lined baking tray and level it up.
- Sprinkle 2 tablespoon Chocolate Chips on top and slightly press them in.
- Bake in the preheated oven at 180°C for 18-22 mins or until a tester comes out clean.
- Let it cool on a wire rack and cut into squares. Serve as it is as a dessert or snack.
Video
Notes
- Make sure the sweet potato is well cooked and mashed completely smooth with no lumps for the blondies to have an even, fudgy texture
- The batter for these blondies should be thick and scoopable, not runny.
- Since jaggery can vary in sweetness and moisture, adjust the quantity as needed and ensure its finely powdered so it blends well into the batter.
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