Salted Caramel Sweet Potato Blondies

Yep… It’s a thing.


These sweet potato blondies are (at risk of sounding weird) moist af. They’re a little more cakey that the normal blondie texture but the moistness makes up for it. Also, they are not super sweet… As I’ve said many times before I don’t like overly sweet things and prefer the natural sweetness of ingredients like sweet potato.


Sweet Potato Blondies

  • 1 cup sweet potato puree*

  • 1 cup almond butter

  • 1 tsp baking powder

  • 2 tbsp mesquite powder

  • 2 tbsp almond milk or milk of choice

  • 1 egg

  • 1 1/2 tsp monk fruit powder OR 2 tablespoons coconut sugar

Salted Caramel Sauce

  • 3 tbsp cashew butter

  • 3 tbsp coconut oil, melted

  • 2 tbsp mesquite powder

  • 10 drops liquid stevia OR 1 tablespoon maple syrup

  • Few cracks of sea salt


  1. Preheat the oven to 180C.

  2. To make the blondies, combine all ingredients in a large bowl. Spread into a lined loaf tin and place in the oven to bake for 35 to 40 minutes.

  3. Remove from the oven and cool in the tin for 15 minutes before turning out and letting cool completely.

  4. To make the salted caramel sauce, combine all ingredients in a jar and stir to combine. If your cashew butter is really hard, you may need to melt it all together.

  5. To assemble, drizzle sauce over blondies and sprinkle with toppings. Store in the fridge.


*How I make sweet potato puree… Prick a sweet potato with a knife. Place in a preheated oven (about 200C) for about 40–60 minutes depending on the size of the sweet potato… It’s ready when you can pierce a knife all the way through. Remove from the oven and leave to cool. Peel of skin and mash the flesh with a fork! I also then eat the skin with a little olive oil and salt.


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