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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
Table of Contents
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!
This was inspired by my Chocolately Fig & Pecan Brownies, and pairs well with this amazing Peanut Butter Milkshake recipe.
I added this recipe into my Best 33 Vegan Desserts, 35 Gluten Free Desserts and 10 Healthy Baking For Kids Recipes round up!
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 or Sweet Potato Gnocchi 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 tbsp 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.
Substitutions
- 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.
Variations
- 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.
Leftovers
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!
Recipe FAQs
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
Ingredients
- 2 sweet potatoes , (roughly 600g)
- ⅔ cup ground almonds, (80g)
- ½ cup buckwheat or rice flour, (100g)
- 8 dates, pitted
- 2 ripe bananas
- 4 tbsp cacao powder
- 1 tbsp maple syrup
- pinch salt
Instructions
- 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.
Notes
Nutrition
The family are not to keen but I am o.k. with that. More for me! (And my friends)
Hi
You list blueberries in the written list of ingredients but no where else. Are they needed for this recipe?
Oops my mistake Zoe! You can add them before baking which is optional though if you want.
Easy, delicious and healthy! Will make them again 🙂
This is the second time I’ve made them, and their so nice! Thank you so much James!
Hi ! Can I use coconut flour or gluten free all purpose flour instead of almond?
I have a nut allergy
Hey Erika, I would go for all purpose. Coconut flour isn’t good for baking as it doesn’t bind very well.
Hi
What’s the substitute of maple syrup in this recipe?
Thanks
Hey Heena, honey (if not vegan) or agave would work 🙂 enjoy!
can i use pumpkin instead of the sweet potato ?
I loved the sweet potato, blueberry chocolate brownie. Easy to make
Hey Linda,
Thank you so much for the great feedback and I am really pleased that found them easy to make!
James