This healthy Sweet Potato Brownie recipe is so chocolatey and gooey in the centre, just like a brownie should be! It is naturally gluten free, vegan and refined sugar free and is one of my personal favourite desserts.
Recipe Difficulty – Very Easy
Why this recipe works
This sweet potato chocolate brownie is a real crowd pleaser that is great all-year long! Whether you are making it just for you and your family or bringing it to a gathering, you’re sure to bring some smiles along with this dessert!
It’s always nice to bring a vegan and gluten-free option to a potluck so those with eating restrictions can enjoy!
These gluten free sweet potato brownies are full of chocolatey, delicious flavour. They are the perfect mix of chewy and gooey. And they’re so easy to make!
Ingredients to make Sweet Potato Brownies
- Sweet Potatoes – are obviously the hero ingredient here! If you have some spare then try my Sweet Potato Chickpea Curry for dinner.
- Ground Almonds – add texture to the cacao brownies and help them to be more moist. I use them a lot in baking such as my Lemon Drizzle Cake.
- Buckwheat or Brown Rice Flour – are great gluten free baking flours. If you have any spare try my Gluten Free Crepes.
- Medjool Dates – are a great sweetener with added health benefits.
- Ripe Bananas – The riper the bananas, the sweeter the taste.
- Cacao powder – gives the chocolate flavour to these fudgy brownies.
- Pure Maple Syrup – is my go-to sweetener. I only use 1 tbsp, but feel free to use up to 3 tablespoon according to your taste preference.
- Salt – helps to balance out the flavours.
- Coconut Oil – is used for greasing the pan.
See recipe card for full information on ingredients and quantities.
- Buckwheat or Brown Rice Flour – any good plain baking flours should work for this recipe.
- Medjool Dates – You can also use regular dates for this recipe.
- Cacao powder – If you plan to substitute cocoa powder, note that it has a slightly sweeter flavour and is more processed.
- Maple Syrup – Runny Honey or agave are great substitutes for maple syrup.
- Deluxe – These vegan sweet potato brownies are already top-notch! If you wanted to add in some vegan chocolate chips or top with ice cream, that may bring it up a level!
- Kid friendly – What kid doesn’t like brownies? Have your kids help make the brownies to keep them involved. You could also add sprinkles on top for a little extra fun.
See this Gluten Free Chocolate Cake version of this recipe on my website!
How to make Sweet Potato Brownies
Step 1: Pre heat the oven to 180C. Peel and roughly chop the sweet potato into small cubes. Place in boiling water until soft, roughly 10 minutes.
Step 2: Whilst the sweet potato is boiling place the dates and bananas in the food processor and blend until smooth.
Step 3: Once the sweet potatoes are soft, thoroughly drain the water and place into the food processor with the bananas and dates and blend the mix until you have a very smooth batter.
Step 4: Scoop the mix from the food processor into a mixing bowl and add ground almonds, flour, cacao powder, salt and maple syrup, then mix thoroughly.
Step 5: Now line a square baking tray with baking paper and grease with coconut oil. Empty the mix onto the baking tray, smoothing the surface until you are happy with the shape (aim for 1cm thick).
Step 6: Place in oven for 30 minutes at 180 degrees, allow to cool before slicing and serving.
Hint: I aim for about 1 cm thick when spreading the batter in the baking tray.
This brownie will easily last in the fridge for a few days in an airtight container or you can freeze it, so you don’t have eat it all at once. Although, once you try it, you won’t find it easy to stop!
Yes! Sweet potatoes already add some sweetness, but you can add other sweeteners as well. My recipe adds dates, ripe bananas, and maple syrup, which all combine to make amazing brownies.
Cocoa powder is better than melted chocolate, but I think cacao powder is an even better option than that. It is healthier and has more of a dark chocolate flavour.
They are not as healthy as a plate of vegetables, but when compared to regular brownies, they are much healthier! They are full of different fruits that have great health benefits. Mine also uses a natural sweetener, so it is refined sugar free.
These vegan brownies will cook for about 30 minutes at 180 degrees C. They will still be slightly gooey in the middle, but will be fully cooked.
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Sweet Potato Brownies
- 2 sweet potatoes (roughly 600g)
- ⅔ cup ground almonds (80g)
- ½ cup buckwheat or rice flour (100g)
- 8 dates pitted
- 2 ripe bananas
- 4 tablespoon cacao powder
- 1 tablespoon maple syrup
- pinch salt
- Pre heat the oven to 180C. Peel and roughly chop the sweet potato into small cubes. Place in boiling water until soft, roughly 10 minutes.
- Whilst the sweet potato is boiling place the dates and bananas in the food processor and blend until smooth.
- Once the sweet potatoes are soft, thoroughly drain the water and place into the food processor with the bananas and dates and blend the mix until you have a very smooth batter.
- Scoop the mix from the food processor into a mixing bowl and add ground almonds, flour, cacao powder, salt and maple syrup, then mix thoroughly.
- Now line a square baking tray with baking paper and grease with coconut oil. Empty the mix onto the baking tray, smoothing the surface until you are happy with the shape (aim for 1cm thick).
- Place in oven for 30 minutes at 180 degrees, allow to cool before slicing and serving.
Please note that Nutrition information is a rough estimate