Chocolate sweet potato brownies, high in protein and fiber, and free of dairy and gluten. Very fudgy, refined-sugar-free and full of a nutritious hidden veggie! Bake or no bake.
Sweet Potato Brownies
These fudgy brownies are a wonderful way to include a vegetable in your brownies. These brownies are also vegan, dairy-free, gluten-free, and nut-free. I updated this recipe recently to add oat flour to give the brownie more structure.
This will be your sweet potato brownie recipe go-to. Wait until you see what a nutritional powerhouse this treat is.
Ingredients in Sweet Potato Brownies
- sweet potato puree - I used canned - BPA-Free and organic. Fresh sweet potato can't be used with this recipe unless you alter the liquid balances.
- unsweetened apple sauce
- cocoa powder
- oat flour
- dairy free milk
- organic cane sugar or date paste
- Flavorings - cinnamon, instant coffee, salt
- baking powder - if you intend to bake. It's unnecessary if you are only making "no bake" option
How to Make Sweet Potato Brownies
1. If you are using date paste instead of sugar, follow my date paste recipe here.
2. Put all ingredients in a mixing bowl and mix until smooth.
3. Pour batter into a parchment lined loaf pan or spoon into cupcake liners.
Either bake or freeze these brownies.
4. To bake, bake 350 F for 25 minutes. The final brownie is fudgy so a tester won't be clean.
5. To no-bake, freeze. They are solid in about an hour but need to remain frozen or they will turn to batter again.
How Healthy Are Sweet Potatoes?
Sweet potatoes are generally healthy being high in fiber, vitamins and minerals, and having a low impact on raising blood sugar. And they provide carbohydrates - healthy carbs - needed to burn as energy. And I added dates which add a slew of nutrition and fiber.
So this makes them truly excellent as both a snack for energy, and for a post, and pre-workout snack. Also, being high in antioxidants, sweet potatoes help reverse muscle damage caused by workout stress. And finally, of course, replace the lost potassium.
How Do These Sweet Potato Brownies Taste?
The final flavor of both the baked and unbaked version is dense chocolate with a fudgy texture. The quality of cocoa you use will influence the flavor and color of your final brownies. I used a dark Ghiradelli unsweetened cocoa in the process shots here, and a light cacao in the final shots.
Tips to Make Sweet Potato Brownies
1. You need to use canned sweet potato puree. While you can puree a fresh baked sweet potato, it will probably end up too watery or too chunky for this recipe. I use this brand but you can use your favorite, just be sure the ingredients are only sweet potato. Pumpkin puree also works - not pumpkin pie filling - but then you can't call them sweet potato brownies.
2. You can swap the apple sauce for banana.
3. You can bake these sweet potato brownies although they will still be super fudgy - just be sure to add 2 tsp of baking powder to your batter and bake at 350 F for 30 minutes. A tester will always be fudgy; these are fudgy brownies.
4. You can replace the sugar with date paste but then reduce the milk to 2 tbsp.
5. If you make them no bake, making them in mini cupcake cups is extra convenient because they are bite-sized.
I think that is all I have to say. I hope you try these bars and report back to me how it went! Either comment below or DM me on Instagram. I always answer!
Do you want to try my other vegan brownies?
Try More Vegan Brownies Here
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Sweet Potato Brownies
- ¾ cup sweet potato puree (I used canned - bpa-Free and organic)
- ¼ cup unsweetened apple sauce
- ¼ cup cocoa powder
- 1 cup oat flour buy oat flour or grind rolled oats in blender or food processor
- ¼ cup dairy free milk or 2 tbsp of milk if using date paste instead of sugar
- ½ cup organic cane sugar or ⅔ cup date paste
- ½ tsp cinnamon
- ½ tsp instant coffee granules optional
- ¼ tsp salt
- 1 tsp baking powder unnecessary if you are only making "no bake" option
- Line a loaf pan with parchment, overhanging on the sides.
- Make date paste if using date paste instead of cane sugar
- Add all ingredients to a bowl and mix. I used a hand-mixer.
- Mix up the batter.
- NOTE: To use ⅔ cup of date paste instead of ⅓ cup of sugar, reduce milk to 2 tbsp.
Options to Make
- TO Bake, pour batter into a parchment-lined loaf pan, sprinkle with chips.
- Bake at 350 for 20-25 minutes. Cool and slice.
- TO No-Bake, either spoon batter into paper-lined cupcake liners or pour batter into a loaf pan. Sprinkle with chocolate chips. Freeze either way until firm.
- Store no bake brownies in the freezer, tightly covered or in the refrigerator if you don't mind softer brownies. If you made cookies, keep refrigerated for three days.