Sweet Potato Brownies

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These sweet potato brownies are fudgy, decadent, and chocolate-y and are the perfect dessert for sneak in some vegetables!

If you’re looking for a more nutritious dessert, you’ll want to try these gluten-free, dairy-free, and plant-based brownies. Don’t knock these sweet potato brownies until you try them – they’re rich, fudgy, and moist, but they don’t taste like sweet potatoes at all! Plus, they’re a good source of protein and are packed with vitamin C, iron, and fiber.

I created these brownies because I wanted a version that wouldn’t spike my blood sugar as much as a traditional brownie. Here are the ingredient swaps I used to help lower the glycemic impact while incorporating vegetables into the recipe:

• Swapped oil for sweet potato purée and nut butter: Adds fiber, protein, and nutrients while keeping the brownies moist and fudgy.
• Swapped white flour for oat flour: Increases the fiber and protein content and may help create a steadier blood sugar response than refined white flour.

These sweet potato brownies are delicious as a dessert, snack, or even breakfast. Enjoy them with a cup of coffee, tea, or a glass of milk! Whether you’re baking for yourself, your family, or friends, these brownies are sure to be a crowd-pleaser. They’re perfect for meal prep, freeze well, and make an easy grab-and-go snack whenever you’re craving something sweet. If you enjoy warm brownies, pop one in the microwave for a few seconds and pair it with ice cream or whipped cream for a decadent dessert.

Print Recipe

Sweet Potato Brownies

Author: Jamie L. Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Dairy Free Gluten Free Vegan V Vegetarian

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Rest Time 10 mins Total Time 45 mins

Servings: 9 Calories: 243

Dietary:

D Dairy Free G Gluten Free V Vegan V Vegetarian

Description

These moist and fudgy brownies are made with sweet potatoes and oat flour and are the perfect dish for those craving a more health-conscious dessert.

Ingredients

Scale

1/2x 1x 2x 3x

• ³⁄₄ cup mashed cooked orange sweet potato
• 1 cup creamy natural nut butter (stirred)
• ¹⁄₃ cup oat flour
• ¹⁄₂ cup unpacked brown sugar
• ¹⁄₄ cup cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• pinch of salt
• ¹⁄₃ cup chocolate chips (dairy-free if desired) (optional)

Instructions

1. Preheat the oven to 325 °F.

2. Add all the ingredients (except the chocolate chips) into a large bowl or a food processor and mix or pulse until a smooth batter forms.

3. Pour batter into a greased 8 x 8" baking pan or a pan lined with parchment paper.
4. Top the brownie batter with some chocolate chips (if using) and baking the brownies in the oven for 20-25 minutes at 325 °F.
5. Remove the brownies from the oven and allow them to cool for about 10 minutes before serving.
6. The brownies will firm up the more they are set at room temperature.

Nutrition Facts

Servings 9

Serving Size 1 slice (2.5 x 2.5")

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Amount Per Serving

Calories 243kcal

% Daily Value *

Total Fat 15g24%

Sodium 50mg3%

Total Carbohydrate 23g8%

Dietary Fiber 3.5g15%

Sugars 12g

Protein 8g16%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The cooked sweet potato can be baked or steamed.

For a nut-free version, use a nut-free butter (i.e. sunflower seed butter) or tahini.

For a dairy-free version, use dairy-free chocolate chips.

Store the brownies in the fridge in an airtight container for up to 5 days.

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