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.
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. Of all the brownie recipes on my site, this is the only one that can be made both baked and no baked, although my chocolate oatmeal bars are close.
Why You’ll Love These
They are naturally sweetened. Instead of using refined sugar, sweet potato brownies are sweetened from pureed sweet potatoes and pure coconut sugar. Cinnamon and other additions make these healthy brownies taste delicious.
They are creamy. Sweet potatoes are wonderful in baked goods, contributing a structure as well as a silky texture.
They fit most diet requirements. For those who need a brownie to be gluten-free, dairy-free, and vegan, this is it. And it is flexible, you can bake them or freeze them into a no bake brownie.
They are nourishing. Sweet potato brownies are high in fiber thanks to the veggie puree and oat flour. Sweet potatoes also provide a lot of nutrients you wouldn't ordinarily find in a brownie.
Ingredients
- 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
- coconut sugar or 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
Steps to Make
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.
Tips & Substitutions
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 teaspoon 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 organic cane 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.
FAQS
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.
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📖 Recipe
Sweet Potato Brownies
Ingredients
- 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 tablespoon of milk if using date paste instead of sugar
- ½ cup coconut sugar or cane sugar or ⅔ cup date paste
- ½ teaspoon cinnamon
- ½ teaspoon instant coffee granules optional
- ¼ teaspoon salt
- 1 teaspoon baking powder unnecessary if you are only making "no bake" option
Instructions
Prep Work
- Line a loaf pan with parchment, overhanging on the sides.
- Make date paste if using date paste instead of cane sugar
Make Brownies
- Add all ingredients to a bowl and mix. I used a hand-mixer.¾ cup sweet potato puree, ¼ cup unsweetened apple sauce, ¼ cup cocoa powder, 1 cup oat flour, ¼ cup dairy free milk, ½ cup coconut sugar, ½ teaspoon cinnamon, ½ teaspoon instant coffee granules, ¼ teaspoon salt, 1 teaspoon baking powder
- 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.
Storage
- 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.
SteveUrn
OMG I love these. Made them twice in two days. Thank you!
Dee Dine
Best news Steven, thanks for sharing
Mellie Che
I love using oat flour. It adds much nutrition not found in white. I just made your cake with oat flour too. Thank you for healthy recipes.
Dee Dine
You are welcome Mellie!