Why You’ll Love This Recipe
This recipe offers a guilt-free indulgence with wholesome ingredients. Sweet potatoes add moisture and natural sweetness, while almond butter and cocoa provide rich, deep flavors. The brownies are vegan, gluten-free, and free from refined sugar, making them a better-for-you dessert option.
ingredients
- 1 cup sweet potato purée (see instructions)
- ⅔ cup maple syrup
- ½ cup almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- 1½ tablespoons avocado oil (or melted vegan butter, coconut oil, or olive oil)
- ½ cup cocoa powder or cacao powder
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ⅔ cup oat flour
- ½ cup chopped raw pecans (or walnuts)
- ¼ cup dairy-free chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- Prepare the sweet potato: Cook the sweet potato by boiling, baking, or steaming until soft. Scoop out the flesh and mash into a smooth purée to yield about 1 cup.
- Mix wet ingredients: In a large bowl, combine sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Whisk or use an electric mixer until smooth.
- Combine dry ingredients: In a separate bowl, mix cocoa powder, oat flour, baking powder, and sea salt. Stir well to avoid clumps.
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in chopped pecans and chocolate chips if using.
- Prepare baking dish: Grease or line an 8×8-inch baking pan with parchment paper. Pour batter evenly into the pan.
- Bake: Bake at 350°F (175°C) for 25–30 minutes. Check doneness with a toothpick—it should come out with moist crumbs.
- Cool and serve: Let brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice into squares and serve.
Servings and timing
- Yield: 9–12 servings
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
Variations
- For a nut-free version, substitute almond or peanut butter with sunflower seed butter.
- Use gluten-free all-purpose flour instead of oat flour if preferred.
- Increase maple syrup for a sweeter brownie.
- Add cinnamon or espresso powder to deepen flavor.
storage/reheating
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat briefly in the microwave for a warm treat.
FAQs
Can I use canned sweet potato purée?
Yes, just ensure it’s unsweetened and plain.
Are these brownies gluten-free?
Yes, if you use gluten-free oat flour or all-purpose flour blend.
Can I substitute almond butter?
Yes, peanut butter or sunflower seed butter works well.
Can I add nuts or chocolate chips?
Absolutely, fold in any mix-ins of your choice.
How do I know when brownies are done?
A toothpick inserted should come out with a few moist crumbs.
Can I freeze these brownies?
Yes, freeze in an airtight container for up to 3 months.
Are these brownies vegan?
Yes, all ingredients used are plant-based.
Can I make these sweeter?
Add more maple syrup or drizzle with vegan chocolate sauce.
What if I don’t have oat flour?
You can make oat flour by grinding rolled oats or use another flour substitute.
Can I use regular butter instead of oil?
Yes, melted butter can be used but will change nutritional profile.
Conclusion
These Sweet Potato Brownies are a wonderfully fudgy, nutrient-packed dessert perfect for vegan and gluten-free diets alike. Their natural sweetness and rich cocoa flavor make them a satisfying treat for any time you crave chocolatey goodness without the guilt.
Print
Sweet Potato Brownies
- Total Time: 50 minutes
- Yield: 9–12 servings
- Diet: Vegan
Description
Fudgy, vegan, and gluten-free brownies made with sweet potato purée, almond butter, and rich cocoa powder, offering a healthier yet indulgent dessert option.
Ingredients
- 1 cup sweet potato purée (see instructions)
- ⅔ cup maple syrup
- ½ cup almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- 1½ tablespoons avocado oil (or melted vegan butter, coconut oil, or olive oil)
- ½ cup cocoa powder or cacao powder
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ⅔ cup oat flour
- ½ cup chopped raw pecans (or walnuts)
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Prepare the sweet potato: Cook by boiling, baking, or steaming until soft. Scoop out flesh and mash into a smooth purée to yield about 1 cup.
- Mix wet ingredients: In a large bowl, combine sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Whisk or use electric mixer until smooth.
- Combine dry ingredients: In a separate bowl, mix cocoa powder, oat flour, baking powder, and sea salt. Stir well to avoid clumps.
- Mix wet and dry: Gradually add dry ingredients to wet mixture and stir until just combined. Fold in chopped pecans and chocolate chips if using.
- Prepare baking dish: Grease or line an 8×8-inch pan with parchment paper. Pour batter evenly into pan.
- Bake at 350°F (175°C) for 25–30 minutes. Check doneness with toothpick—should come out with moist crumbs.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely. Slice and serve.
Notes
- Substitute almond or peanut butter with sunflower seed butter for nut-free version.
- Use gluten-free all-purpose flour instead of oat flour if preferred.
- Increase maple syrup for sweeter brownies.
- Add cinnamon or espresso powder for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
