Fudgy Sweet Potato Turtle Blondies

16 2" bars
30 min

Soft, crunchy and fudgy Sweet Potato Turtle Blondies complete with the chocolate chip, pecan and caramel flavor! Made with almond flour and an almond butter caramel, these sweet potato blondie bars are Paleo friendly too.

Probably the quickest turnaround time I’ve had for a recipe. Ever.

I did the shoot 2 evenings ago (along with 4 other since then), filtered through the images, edited them, wrote the post, uploaded it to WordPress, and got it ready for today.

I couldn’t hold it. These chocolate pecan caramel blondies were just amaze!


These turtle cookie bars blondies are made with no butter and no oil and also dairy free because there’s no milk either.

The blondies are made with almond butter for the fat source!

Switch the egg for a flax egg and turn this Vegan.

Use a sugar-free brown sugar substitute and stevia-sweetened chocolate chips, and these will be naturally-sweetened, no added sugar, brown sugar blondies.

The best part though? They’re blender blondies made using almond flour, making them Paleo-friendly and gluten-free!

Clearly healthy!

Fudgy Sweet Potato Turtle Blondies
Recipe details
  • 16  2" bars
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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  • 1 cup Mashed Sweet Potato, 280g, from about 1 large, See notes to prep
  • ¼ cup Almond Butter, Creamy, 64g
  • ¼ cup Maple Syrup
  • 1 Egg
  • 1 tsp Vanilla Extract
  • ⅔ cup Almond Flour, about 53g
  • ¼ cup 1:1 Sugar-free Brown Sugar Substitute, or coconut sugar
  • 1 tsp Cinnamon
  • ½ tsp Baking Soda
  • ¼ cup Chocolate Chips, Sugar free, 56g
  • ¼ cup Chopped Pecans, 28g

Preheat the oven to 350°F, and line an 8×8” pan or baking dish with parchment paper.
In a large bowl, mash sweet potato with a fork. Add almond butter, maple syrup, egg and vanilla and mix using a hand mixer (or blender or food processor) until combined.
Add in almond flour, brown sugar replacement, cinnamon and baking soda, and mix.
Fold in about 3 tablespoons pecans and chocolate chips.
Pour batter into prepared pan and spread.
Top with additional pecans and chocolate chips.
Bake for about 25 minutes.
Allow to cool for 10 minutes in the pan then transfer to a cooling rack. Allow to cool completely (about 30 minutes) before slicing or they will be too soft.
  • Use Garnet or Jewel sweet potatoes. They are orange-reddish on the outside, and mildly sweet.
  • Make sure you let the sweet potato cool before going ahead with the recipe or it will scramble the eggs.
  • To make mashed sweet potato: Preheat oven to 400°F. Wash and scrub sweet potato and piece all over with a fork about 10 times. Bake for about 35-45 minutes. Gently squeeze with an oven mitt to test if cooked. Return to oven at 10 minute intervals if firm.
  • Storage: Cool blondies completely before storing. Room temperature: 2-3 days, tightly wrapped in plastic wrap or in an airtight container. Fridge: 1 week in an airtight container. Freezer: 6 months, individually wrapped in plastic wrap and placed in freezer-safe zipper bags.
Haylee Jane Monteiro
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