Get ready to have your mind blown. These are the fudgiest, richest, and most decadent brownies you will ever make, and their secret ingredient is a vegetable!
Table of Contents
This recipe for Sweet Potato Brownies is a true game-changer for healthy desserts. They are packed with wholesome ingredients but taste purely indulgent.
No one will ever guess that these incredibly moist and chocolatey brownies are good for you, too.
A Little Story About This Dish
I’ve always been on a quest for the perfect healthy sweet potato brownies. I wanted a recipe that was genuinely delicious, not just “good for a healthy brownie.”
After testing different flours and sweeteners, I landed on this perfect combination. The sweet potato purée creates an unbelievably fudgy texture while the almond butter adds richness. These are the sweet potato brownies vegan dreams are made of.
This Sweet Potato Brownies recipe is my go-to for a guilt-free treat that satisfies even the most intense chocolate cravings.
Get Ready to Cook!
You are just a few simple steps away from the fudgiest, most delicious pan of Sweet Potato Brownies. Let’s get our ingredients in order.
What to Expect
Time: About 1 hour (includes time for baking the sweet potato).
Difficulty: Very easy! It’s a simple, one-bowl mixing process.
Before You Begin
The foundation of this recipe is a smooth sweet potato purée. You can easily make it by baking a sweet potato until it’s very tender, then mashing the flesh until it’s completely smooth.
The secret to a perfect, fudgy brownie is to slightly underbake them. You’ll know they’re ready when a toothpick comes out with a few moist crumbs attached, but not wet batter.
Most importantly, you must let these brownies cool completely in the pan. This is a crucial step that allows them to set up, ensuring a perfect texture and clean slices. Don’t rush this part!
The Heart of the Dish: Ingredients You’ll Need
Here are the wholesome ingredients for these amazing Sweet Potato Brownies (Gluten-Free and Vegan).
| Ingredient | Amount |
| For the Brownies: | |
| Sweet Potato Purée | 1 cup |
| Maple Syrup | ⅔ cup |
| Almond Butter or Peanut Butter | ½ cup |
| Pure Vanilla Extract | 1 tsp |
| Avocado Oil (or melted coconut oil) | 1 ½ Tbsp |
| Cocoa or Cacao Powder | ½ cup |
| Sea Salt | ¼ tsp |
| Baking Powder | 1 tsp |
| Oat Flour | ⅔ cup |
| Chopped Raw Pecans or Walnuts | ½ cup |
| Dairy-Free Chocolate Chips (Optional) | ¼ cup |
| For Serving (Optional): | |
| Dairy-Free Vanilla Ice Cream |
Let’s Get Cooking! Step-by-Step Guide
Follow these easy steps to make the best Sweet Potato Brownies.
1. Make the Sweet Potato Purée:
If you haven’t already, bake a sweet potato at 375°F for about 30 minutes until very soft. Peel away the skin and mash the flesh in a bowl until you have a smooth purée. Set your oven temperature to 350°F (176°C) for the brownies.
2. Prepare Your Pan:
Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to act as handles for easy removal later.
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil. Stir everything together until it’s smooth and well combined.
4. Add the Dry Ingredients:
Sprinkle the cocoa powder, sea salt, and baking powder over the wet ingredients and stir until just combined. Now, add the oat flour and mix until you have a thick, scoopable batter.
5. Assemble and Bake:
Transfer the batter to your prepared pan and use a spatula to spread it into an even layer. Sprinkle the chopped pecans and dairy-free chocolate chips evenly over the top.
6. Bake to Fudgy Perfection:
Place the pan in the center of your preheated oven and bake for 28-32 minutes. The edges should look slightly dry.
7. Cool Completely:
This step is critical! Remove the pan from the oven and let the brownies cool completely in the pan for at least 30-60 minutes. This allows them to set up.
8. Slice and Serve:
Once cooled, use the parchment paper handles to lift the brownies out of the pan. Slice into 9 or 12 squares and enjoy your perfect Sweet Potato Brownies!
Mastering the Dish: Pointers for Perfection & How to Store
A few final tips will ensure your Sweet Potato Brownies are absolutely flawless.
Flour Notes: We found oat flour gave the best texture for this sweet potato brownies recipe, but gluten-free all-purpose flour should also work well.
Serving Suggestion: These brownies are incredible on their own, but serving one slightly warmed with a scoop of dairy-free vanilla ice cream is a truly next-level experience.
Storage: For information on how to store these brownies, see the FAQ below!
These additional recipes will provide plenty of inspiration for your next gluten-free meal: Gluten-Free Lemon Bars or Gluten Free Brownie Waffles, and Gluten Free Chocolate Zucchini Muffins.
Your Burning Questions Answered!
Here are answers to some common questions about this unique treat.
1. What are the ingredients in sweet potato brownies?
The core ingredients for this recipe are sweet potato purée, a natural sweetener like maple syrup, a nut butter for richness (like almond or peanut butter), cocoa powder for the chocolate flavor, and a gluten-free flour like oat flour to bind it all together.
2. What are the nutritional benefits of sweet potato brownies?
These aren’t your average brownies! They are packed with nutrients. The sweet potato provides vitamin A and fiber, the almond butter offers healthy fats and protein, and using unrefined maple syrup is a great alternative to processed sugar. They are a much more healthy sweet potato brownies option.
3. How long do sweet potato brownies last?
These brownies store wonderfully! You can keep them in a covered container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze perfectly for up to one month.
Dig In & Enjoy!
You now have the secret to making the richest, fudgiest, and most delicious Sweet potato brownies gluten-free dessert around.
Enjoy every single guilt-free, chocolatey bite!
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The Best Fudgy Sweet Potato Brownies (Gluten-Free & Vegan!)
- Total Time: 1 hour 35 minutes (includes cooling)
- Yield: 12 brownies 1x
Description
The ultimate fudgy Sweet Potato Brownies! This easy, one-bowl recipe is naturally gluten-free and vegan. It’s a healthy, decadent dessert that’s rich, moist, and packed with chocolatey flavor.
Ingredients
1 cup sweet potato purée
2/3 cup maple syrup
1/2 cup almond butter or peanut butter
1 tsp pure vanilla extract
1 ½ Tbsp avocado oil
1/2 cup cocoa or cacao powder
1/4 tsp sea salt
1 tsp baking powder
2/3 cup oat flour
1/2 cup chopped raw pecans or walnuts
1/4 cup dairy-free chocolate chips (optional)
Instructions
1. To make sweet potato purée, bake a halved sweet potato at 375°F for 25-30 minutes until tender. Peel and mash the flesh until smooth.
2. Adjust oven temperature to 350°F (176°C) and line an 8×8-inch baking pan with parchment paper.
3. In a large mixing bowl, stir together the sweet potato purée, maple syrup, almond butter, vanilla, and avocado oil until smooth.
4. Add the cacao powder, sea salt, and baking powder and stir to combine.
5. Stir in the oat flour until a thick batter is achieved.
6. Transfer the batter to your prepared pan and spread evenly. Top with pecans and optional chocolate chips.
7. Bake on the center rack for 28-32 minutes. A toothpick inserted into the center should come out mostly clean.
8. Let the brownies cool completely in the pan for at least 30-60 minutes before lifting out and slicing.
Notes
Don’t Over-bake: For the fudgiest texture, pull the brownies from the oven when a toothpick has moist crumbs, but not wet batter.
Cool Completely: This is a critical step! The brownies need to cool in the pan to set up properly for clean slicing.
Storage: Store covered at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to one month.
- Prep Time: 35 minutes (includes baking potato)
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 204
- Sugar: 12.8g
- Sodium: 101mg
- Fat: 11.6g
- Saturated Fat: 1.3g
- Unsaturated Fat: 9.48g
- Trans Fat: 0g
- Carbohydrates: 24.4g
- Fiber: 4g
- Protein: 4.4g
- Cholesterol: 0mg