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Gingerbread Sweet Potato Blondies

These deliciously spiced Gingerbread Sweet Potato Blondies are the perfect festive treat. These Gingerbread Blondies have less added sugar than a traditional blondie and along with some sneaky vegetables they are the perfect Christmas class party or festive holiday sweet.

The smell of gingerbread anything cooking in my kitchen truly heralds Christmas. I rarely bake gingerbread at any other time of the year. So the Christmas season is officially open in my house when the gingerbread is baking. And these Gingerbread Sweet Potato Blondies are a perfect sweet treat for you this Christmas. 

close up image of gingerbread sweet potato blondies I get so much great feedback about my Sweet Potato Blondies that I had to make a Christmas version. And just like my other recipe, these Gingerbread Blondies taste sweet and delicious. But they’re actually comparatively low in added sugar to other blondie recipes. Win-win right?

gingerbread blondies stacked on a plate

There is only a small amount of maple syrup and white chocolate chips added to these healthier Gingerbread Blondies. It’s only 1/3 cup of each and the recipe is further sweetened by the sweet potato. This is a huge reduction in sugar compared to some other blondie recipes that can typically have up to 2 cups of white sugar and 1 1/2 cups of white chocolate. And none of the nutritional benefits of the added sweet potato.

I love to add veggies to baking to give it that extra boost and I love the extra fibre and vitamin c the sweet potato brings to these Gingerbread Sweet Potato Blondies. 

gingerbread sweet potato blondies

Preparing the Sweet Potato for the Gingerbread Blondies

To make the sweet potato, boil in as little water as possible for around 15 minutes until soft and cooked through but not overly mushy. Drain any remaining water then mash the sweet potato and set aside to cool before making the blondies.

Substitutions and Variations when making Gingerbread Blondies

I typically boil the sweet potato with a little water until cooked through. If it’s your preference you can roast the sweet potato. You may need to add a little milk to the mixture if you roast the sweet potatoes. I have not tried but some of my readers have substituted the sweet potato for pumpkin and they said it tastes delicious.

If you love these Gingerbread Sweet Potato Blondies you may also love these Chocolate Orange Sweet Potato Brownies. If you are looking for other Christmas baking ideas why not try my Simple and Easy Low Sugar Gingerbread or these fun and festive Chocolate Orange Rudolph Cookies.

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delicious gingerbread blondies

Gingerbread Sweet Potato Blondies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Category: Blondies
  • Method: Baking
  • Cuisine: Western


These deliciously spiced Gingerbread Sweet Potato Blondies are the perfect festive treat. These Blondies have less added sugar than a traditional blondie and along with some sneaky vegetables they are the perfect class party Christmas sweet.


  • 1 cup mashed sweet potato (250g raw)
  • 125g butter melted
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup white chocolate chips (50g)
  • 1 1/4 cup plain wholemeal flour (150g)
  • 1/4 tsp baking powder
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • Icing (confectioners) sugar for dusting (optional)


  1. Prepare your sweet potato and set aside to cool (see note)
  2. Preheat your oven to 175c and grease and line a 27.5cm x 17.5cm x 3.5cm slice pan
  3. Melt the butter in the microwave and allow to cool slightly
  4. In a large bowl whisk together the sweet potato, butter, maple syrup, vanilla and eggs and whisk thoroughly together
  5. Add in the flour, baking powder, ginger, cinnamon and white chocolate chips and stir until just combined
  6. Spread into the prepared slice pan and bake at 175c for around 15 minutes or until the brownie is just cooked through and the top bounces back when lightly touched and a skewer inserted comes out mostly clean
  7. Allow to cool in the pan before removing and cutting into 16 portions
  8. Lightly dust with icing sugar before serving (optional)

I hope that you enjoy these healthier holiday Gingerbread Blondies. Remember if you bake these, please share with me on Instagram or Facebook. Also, if you love this recipe I would love if you could rate it! 
Happy baking,
Bernadette x
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  1. Just made these and was surprised about the recipe only having 1/4 tsp baking powder. Once baked and cut I see that there must be an error. Your video looks like a rounded teaspoon measurement. Taste is lovely but obviously too dense. Will try again with 1 1/4tsp?

    • No it’s not an error – these are much more fudge like rather than cake like. You can definitely add more baking powder if you prefer your brownies to be cake-ier. Bernadette x

  2. These are so yummy! We have made your other sweet potato blondies and enjoy them but these are even better! The gingerbread seasonings are subtle but enough to give great flavor. I used pumpkin pie spice instead of cinnamon but made the rest of the recipe exactly as written. Not too sweet, great festive snack.

  3. Absolutely amazing thank you !

  4. Really delicious!
    More dense than I thought they would be. Great flavour, really satisfies that sweet craving!

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