Fudgy Sweet Potato Brownies (V/GF)

Hi,
I finally decided to make this recipe and I have to say these are the best brownies I’ve ever made! So nutritious and filling. I literally have one left & will make more soon. Thank you so much for sharing this delicious recipe!

I have made these at least a dozen times and they always turn out great. I have found that using the food processor to puree the baked sweet potato yields a better, smoother results. I always top these with extra chocolate chips and I prefer them cold and they taste even better the next day. They freeze perfectly too.
I make them with peanut butter rather than almond butter (just a preference) and they turn out beautifully. I absolutely love this recipe!

This recipe is PERFECT! It’s officially the best brownie we ever had. Family favourite.

I’m not a big cook but my fiancé and I are on covid quarantine for two weeks and I was looking for fun and healthy recipes.

Omg this blew my mind. They are so tasty, rich, flavourful and chewy. They taste just like real unhealthy loaded with butter and sugar brownies! But in my opinion even better and more richer. I love that they are so healthy and nutritious too.

Like others said, I did cut the maple syrup in half; I used protein flour mix; and added some 85% dark chunky chocolate chips inside.

On such a grey and gloomy quarantine day this made my day and made me so much happier. (My fiancé still can’t taste anything due to covid but he did like the texture, I can’t wait to make it for him once he regains his taste!!!). Thank you SO much for this amazing and healthy recipe. Truly best brownies ever.

BEST BROWNIES EVER. Made these for my non-vegan / non-GF friends and family and they were obsessed. I used GF all-purpose flour instead of oat, and rice malt syrup instead of maple. :))

I made these brownies and they were absolutely delicious! Super easy, healthy, and even my picky eaters enjoyed this dessert. We are new to plant based eating and this desert definitely curbed our sweet tooth! We added the dairy free chocolate chips, boy did it take these brownies to the next level! Yum! Lastly, we paired our brownies with an oat milk vanilla ice cream and we were in heaven!!! Thanks for sharing your recipes!

Love this recipe! This is my new holiday baked good go-to recipe! This is my second year making them, and they are always a hit

Made these with carob powder instead of cocoa because that was what we had on hand. Also, used only half of the amount of the maple syrup because we try not to use too much sugar, (we actually do not use any kind of granulated sugar at all), or get our pallets too “sweet-toothy”. These brownies are delicious!! Thank you for the recipe!!

(Would love you to use your talents to come up with more “whole food” desert recipes using things such as dates for the sweetness)

remembering coming across this recipe on MB, i turned my left over baked sweet potatoes into decadent brownies! i substituted half of the maple syrup with oat milk and the sweetness was perfect. subtle, balanced, fudge-y, satisfying. i made a double batch so there is enough to share with friends this weekend and to freeze for later.

Yummy and glad I made it since had some leftover sweet potato which needed to be used but unlikely to bake again.

This brownie is delicious. Definitely way more fudgy than cakey. I reduced the sugar and added a couple of chopped dates. Also added some mashed banana because the batter seemed a little dry. Some extra salt on top was a nice touch.

A winner every time! We’re sugar conscious, so I usually do 1/2 the maple syrup (sub honey) or 1/4 the maple syrup + the chocolate chips. I’ve never had the toothpick come out clean so I just embrace the gooey-ness at the 28-minute mark. Thank you!!

Delicious! So fudgy and satisfying. A true brownie! I only used half the recommended maple syrup (used a mix of agave and maple syrup bc I didn’t have enough syrup) bc I was stressed about the sugar amount and it was still perfectly sweet and tasty. This recipe is a keeper for sure.

Honestly these are so good you don’t even need the maple syrup! Love these

I started making these almost every week! After the first batch I was hooked! my boyfriend and coworkers love them too and ask for them often! great recipe!

Yum! Turned out fab. Sprinkled with cacao nibs & slivered almonds … thumbs up all round 😊

These! Are! The! Brownies!!!!!!
Oh my goodness… FUDGEY …. Not rubbery!
I used 24 grams regular cocoa , 24 grams black cocoa, and added 1 teaspoon instant espresso.
Sprinkled the top before baking with chopped pecans and Trader Joe’s 72% Dark Chocolate Chips. Brownie Nirvana!!!!

Delicious!

Easy and very creamy brownie! I used peanut butter and coconut oil.
Thanks for the amazing easy recipe 😊

I replaced the almond butter with tahini, and sprinkled some toasted white sesame seeds on at the end (instead of adding pecans into the batter)- it was SO FUDGEY! Thank you so much for the recipe :))

Easy and delicious! The second time I made them I used half tahini/half peanut butter and I think I liked them even better.

I made these because I saw your stories on IG and I was intrigued. I wasn’t sure what to think of a brownie with a sweet potato base, but let me tell you, these are DELICIOUS!

They are NOT dry like brownies usually are, and they indeed have a rich and fudgy texture. I used chunky peanut butter instead of almond butter, and what’s best is that you get all the great properties of the sweet potato without it even tasting anything like sweet potato.

I let my husband taste a piece and he thought they had some kind of filling– that is how decadent these are. He loved them, and had no idea (until I told him) that the base was sweet potato!

It was really good thank you!💖🥺

I forgot to add the rating in my last post. Definitely 5 stars from this gal!!!

Sooooo easy and delicious!!! These will be a staple for me in my house for sure :). Keep your recipes coming, I enjoy so many of them.

These are DELICIOUS, thank you!! I used pumpkin seed butter and a mix of oat flour and brown rice flower, a little less maple syrup, and a shorter baking time, and they were amazing :)

Have you ever tried tapioca flour with this recipe? If so, would I use 2/3 c? I usually use the oat flour that’s mentioned in the recipe but I randomly inherited some tapioca flour and wanted to maybe try it out. I’ve never used tapioca flour so am clueless as to how to use it. Thank you!

These are delicious! I added a bit of water as maybe my potatoes were a bit dry and the dough seemed dry (maybe due to potatoes being old)… it disappeared so fast I couldn’t take a pic. Thanks!

The recipe turned out awesome! I dint have avocado oil so replaced it with olive, still turned out great :) Thank you!

My house smelled amazing as they baked but I was disappointed in how dry they were. I will try them again and maybe this time I will use vegan butter instead of the coconut oil and see if that helps. Or maybe I will shorten the baking time.
Thanks again for a great recipe. I will get it right eventually. :-)

I made sweet potato brownies with tahini, and sweetened with dates! My post with the details for my subs is on Instagram @wastenot.livegreen.

Thank you so much for this recipe! The texture perfectly emulates a classic brownie. I made it with rapeseed oil and almond butter.

I followed this recipe to a T and I’m so disappointed. The brownies have an odd consistency and are way too sweet. I’m no stranger to healthier baking but I’d give this recipe a firm pass.

Another one of your recipes I keep making! Thank you!

So ridiculously fudgy and delightful! The only mod I made was using 1/3 cup maple syrup instead of 2/3 as I’m trying to cut down on sugar. It still totally satisfied my sweets craving and the texture was exactly what I want in a brownie.

WOW!! absolutely scrumptious. super fudgey and hit the spot. thank you! i will be making them again.

I needed brownies today, and these so hit the spot! (No mods.) Love the texture and flavor… I have leftover sweet potatoes, too. Yumm!

These are so deliciously fudgy and rich. Also, so easy to make. I have now found my goto brownie recipe. Thankyou so much

Can I skip the sea salt next time? Mine came out very salty. Not sure why. I used just the 1/4 tsp.

I made these over Easter weekend and LOVED them. I peeled and steamed the sweet potato instead of baking it and I reduced the maple syrup to 1/2 cup and they were still sweet enough for my tastes. I baked mine for about 32 minutes and was worried they’d be pudding-like inside, but I left them in the pan to cool and their texture was perfectly fudgy. Thanks for another great recipe I will return to again and again!

So delicious! I’m not a fan a cakey brownies and these are definitely not. They’re very fudgy and amazing… and nutritious! My toddler loved them too. I skipped the chips and used slices almonds instead and it came out great! Will be making this again!

do These brownies freeze ok?

I just made these for the first time today and they are delicious! Even the mixture I had to try and stop myself eating too much of. The only small modification I made was using 1/3 C oat flour and 1/3 C fine almond meal just because I like almond meal in brownies. I’m trying to reduce my dairy, gluten and sugar intake so these will make a great treat for when I have a chocolatey sweet craving! Thank you very much for this recipe!

I made the sweet potato brownies. Really good 😋 I used half of the syrup. Had to bake about 45 minutes. Thanks

I substituted corn syrup for maple syrup (becaes it’s cheaper) and the brownies turned out great! A great recipe if you like really dense, fudgy brownies- I recommend keeping them in the fridge so they stay firm!

I made these tonight and they are amazing! Only slight change I made was adding 1 tsp espresso powder since I had it on hand and it enhances the chocolate flavor. I will make these again and again! Thank you for a delicious gluten and dairy free dessert recipe!

What magic is this?! I’ve made this twice now. The first time, I used just cacao powder, but the second time I used a 50/50 mix of cocoa and cacao. The second batch has a more traditional brownie flavor while still retaining some of the healthy benefits of cacao. I also used peanut butter the first time, so it had a peanut butter cup sort of flavor. I’ve enjoyed it both times, but this second time is truly superb. I was licking the baking utensils clean 😋

I also used just a food processor to mix the batter and puree the sweet potato. Less dishes that way.

This is my go to brownie recipe. It is AMAZING. It’s a crowd pleaser every time, even for those who are used to regular bakery brownies made with sugar and wheat.
You can’t tell there is sweet potato in it, but you can tell there’s something extra delicious. The sweet potato with nut butter mix is to die for on it’s own (I usually double the batch and use the mix for other things such as on toast, stirred through porridge), and it adds a wonderful caramel taste to the brownie.
I cannot rate this recipe highly enough!
Note: this recipe works without oil – I hardly notice the difference.
Warning: do not triple the recipe and expect yourself to have self-control (I have learnt from experience! Though I have no regrets!)

Wow I am impressed! I am not vegan but these were really good. I only had pumpkin puree so added a little more oat flour to compensate for the extra liquid. Will def make again. Thank you

I made this recipe yesterday to bring to a dinner party as dessert and it was a big success.

Modifications:

– I had no maple syrup, so I used 1/3 cup brown sugar and 2 tbsp date syrup (and a couple tbsp brandy to replace the missing liquid)

– I did not include chocolate chips or pecans; did include peanut butter caramel fudge dollops for a little something extra.

Ok these are heavenly. I was afraid by electric mixing my earth balance and miyoko’s butter into the first part because it was so lumpy that I had overmixed them because by 40 min they still wouldn’t set but then I read it’s all about the cool with brownies so I took them out in fear of overdoing it and they’re great. I also used a round 8.5” dark pan. I’ve ordered a light 8” square for next batch.

My husband and I loved these brownies! We ate them with a scoop each of vanilla and chocolate peanut butter ice cream and yum!!! I used peanut butter and did top them with pecans and chocolate chips. We will definitely make this recipe again!

These are dangerously good! I’m not vegan but I think this recipe beats several “traditional” brownie recipes that I’ve tried. I’ll definitely be coming back to make these again!

Came out so yummy! I replaced maple syrup with honey and a bit of water, to get a similar consistency. Also added a tad more oil and used about 325 grams of sweet potato puree instead of 255.

Came out very rich and gooey. All family loved it!

Yum! We loved these! Used walnuts on top instead of pecans, which added a lovely toasted flavor from the walnuts. Skipped the chocolate chips and added coconut flakes to the batter. Wonderfully gooey and perfect flavor even when eaten straight from the freezer. Partner said best brownies yet!

Love this recipe! You could make this for literally anyone, and if they like brownies they will love this ! Great one to whip up for friends. I will defiantly be recommending to clients too. I don’t like things too sweet, so went with the suggestions in the comments about substituting some of the maple for strong coffee…. i did, 90g maple + 70g (decaf ) coffee, and the sweetness was perfect for me (though I’d up it for visitors!) I’m not vegan so i used homemade organic ghee as my fat as i thought the intense caramel buttery flavour could be tasty, which it was!…and i also went with peanut butter instead of almond, just because i had more in the cupboard. A great versatile recipe, and should be good too for low FODMAP diets, which is just an added bonus…..what is not to like?! Thanks xx

This recipe has been my go-to brownie recipe for some time. I needed a nut free version so this time I swapped out the almond butter for avacado and it was just as delicious! I blended a whole avacado into the sweet potato then cooked as usual.

These were so unbelievably good. Better than any other brownie I’ve ever had. I followed a swap suggested by another commenter by halving the maple syrup and replacing the missing half with espresso. I love chocolate but don’t have a big sweet tooth, so they completely got my seal of approval. I made these together with a friend (via Skype…sign of our times, right?) and she, her mom, her husband, me and my husband all loved these. I plan to make them again soon because they were gone too quick before I could get a good picture to share. Pecans on top are a serious must. Thanks so much for this recipe!!

Amazing receipes and very healthy .Thank you for sharing with us 💜

Wow! These brownies are amazing…and I love the healthy ingredients. I was just hoping to make decent brownies from what I had in my cupboard…and with this, I have found my new favorite recipe. So good, so fudgy! Thank you!

was intrigued about baking with a sweet potato, but the recipe looked tempting as it didn’t have a ton of sugar. I wasn’t sure the maple syrup would be sweet enough but it was. I used King Arthur whole wheat flour as that is what I had in the pantry. End result-moist,gooey and delicious. My husband couldn’t tell the difference, and later today I will take them to my daughter and son-in-law to try.
The recipe is a keeper.

Made with a mix of almond flour and cassava flour as I was in the middle of an elimination diet for allergies and no other flours I could use….even with the subs this was incredible! About to try tonight with sunflower butter and oat flour. Thank you!

10/10 would recommend. My food processor never gets oat flour quite fine enough, so instead I opted to go with half Bob’s Red Mill 1 for 1 gluten free flour and half almond flour. Still so, so chocolaty and fudgy and indulgent. In my top five favorite things I’ve ever baked!

Last time I made brownies the sugar content scared me so much, but these bad boys taste almost the same, seem indulgent but are so so much more wholesome. I split the maple syrup in half with brown sugar because I wasn’t sure if I had enough so it was a tad dry going in but its still is so tasty

These were amazing! My 3 year old loved making the oat flour in the food processor, and he (and I) could not have been happier with these brownies! We had to use pumpkin purée since I ran out of sweet potatoes (oops), and we replaced half of the maple syrup with agave. I can’t wait to try it out as written next time! Thanks for a delicious treat.

These were delicious! I don’t like peanut butter or almond butter in my brownies so I subbed chia gel and that worked well. The sweet potatoes and olive oil were undetectable, even to kiddos. I had to bake them a little longer than the recipe instructs. A total hit. I’ll be making these again! Thanks, Dana!

I have IBS so I was excited to find a recipe that was suitable for me to enjoy. These brownies are so fudgy and decadent without being too sweet. I used 1/3 c coconut flour, and 1/3 c GF flour and I substituted the sweet potato for pumpkin puree from a can. Thank you for the scrumptious recipe!

Wow! This was sensational! They were the perfect sweetness and they were gooey!
Can’t wait to make them again. I might try a few variations.
Thanks you for a great recipe

First time making this recipe, so I followed it exactly as written. I guess I was expecting a ‘healthy’ tasting brownie (aka no rich chocolate flavor or decadent fudgy texture), but I was soooooo wrong. This 8 x 8 tray of chocolate heaven DID NOT DISAPPOINT!
I will definitely be making this again with some slight modifications and add ons. High five, Dana!

I’ve made these brownies a handful of times now and they never disappoint. Occasionally I’ll add a tablespoon or two to the batter if it seems dry but other than that stick to the recipe. Topping with walnuts and chocolate chips are a must! Awesome recipe for vegans and carnivores alike.

I’m so surprised as to how delicious and gooey they are.. I once made a chocolate cake with courgette and it was disgusting, so I vowed never to bake with veg again… until now!
I usually make raw brownies with just dates, cacao and walnuts, but I’m a convert now to these.
I subbed tahini, plus extra instead of the oil, chopped up half an 85% chocolate bar in, blended a cup of soaked dates instead of maple syrup, added sea salt, vanilla powder, coffee extract and some walnuts inside the batter.. they blew my mind! Yummers! 🤎🤎🤎

Yum! I had to sub in tahini because I was out of almond butter, but the end result was still really good.

I just finished baking this and bringing it to my partner’s home. I sliced some squares and oh my goshness!!!! They’re so delicious!! 😋

These are the best stone in my stomach chocolate fudge-y yet flaky on the outside pieces of menstrual craving dreams I’ve ever had. Really hit the spot. And yes, I ate them before dinner. They’re surprisingly filling as well!

Definitely will make again and again!! Thank-you!! Keep doing what you do!!! Honestly, you’re the best food blogger I cook and bake from. Your recipes never disappoint. Happy New Year 💘🎉🎊!!!!

WOW! My sister recently began a dairy-free, gluten-free, egg-free, refined sugar-free protocol from her naturopath, so we were looking for a fun treat for her to eat over the holidays. These were perfect! We actually made a double batch in a 9×13 pan (added about 10 additional baking minutes). Stored in the fridge, they get even fudgier! Will be making again for sure.

Easy. Clean. Delicious.
It is hard to find gluten-free, vegan and low saturated fat baked goods. This recipe accommodates for numerous dietary restrictions without sacrificing flavor or moisture. I modified the recipe slightly by adding less maple syrup and making my own almond butter (sweetened with dates). The sweet potatoes disappear in the dish. I will make these brownies again!

It’s my first time baking with sweet potatoes in a dessert… this tastes incredible! Just like “normal” brownies. The sweetness level is just right, and so nice with a cup of coffee. Will be making this again soon!

Loved these brownies! I used 1/3 cup of maple syrup instead of the 2/3 and they tasted fine! I also used walnuts instead of pecans and included chocolate chips into the batter. You can’t taste the sweet potato at all and my fam didn’t even know it was there! I personally love the fudgey texture!

Probably the most delicious brownies I ever had!!! 🥰

I cannot believe how good these brownies are. They really are so fudgy and taste so decadent, but have actual nutritional value. Ireduced the maple syrup to about 1/2 cup and used normal all-purpose flour and they came out great. I baked them for exactly 32 minutes and I thought the texture was spot on; thick and rich, but not claggy or wet.
Really an incredible recipe. My go-to brownie recipe from now on.

Love this recipe – made it a couple times.

Sub:
Less maple syrup (used 1/2 cup but can probably take it down even more)
Used a 8×5 loaf pan instead of 8×8; baked at 325 for 35 minutes

I am obsessed with this recipe! I make it multiple times a month and have to resist not eating it all in one sitting! I sub the sweet potato for canned pumpkin (lazy hack!) and the oat flour for equal amounts coconut flour and they turn out perfect!

SO GOOD! Only changes were adding in some cardamom and cinnamon. Topped with chocolate chips, coconut flakes, and sea salt. Definitely a repeat recipe!!!

Just made this for the second time, and it was amazing! Only sub was that I mixed maple syrup + coconut sugar (maybe 30gr less in total), and added an extra tsp of vanilla.

These are by far a win across the board – kids and skeptics alike. The recipe makes a rich, fudgy brownie. The ingredients are simple, it’s quick to make and usually a hit at a hip get together where you might find many V/GF friends! Sometimes I’ll add cinnamon, nutmeg, and cayenne. To really send it, I like to top mine with chocolate hummus for a frosted version. Love some good soluble fiber in a dessert. No other brownie compares now. Chef’s kiss, yum!

Great recipe! Easy to make with ingredients I always have (I used coconut oil and peanut butter). My husband and daughter loved them. Thank you very much, I will definitely be making them again!

I used agave instead of maple syrup and they tasted yummy too.
Super delish for less guilt! Thanks for this recipe!

I made these for a non-vegan chef friend of mine and she LOVED them!
(As did I)
They were super fudgey and easy to make.
I accidentally forgot to put in the “vegan butter” and they still turned out deliciously perfect.
I also used Walnuts instead of Pecans and the textural difference between the fudge brownie and the nuts were to die for!

Pretty much guilt-free brownies! The sweet potato helps cut the sugar and sweetness but still so delicious and easy to make. I may incorporate chocolate chips in the mix next time to make them a little naughty.

Thank you for this wonderful recipe. It’s become my go to brownie recipe now. Love its fudge texture!

Great recipe and very adaptable! I’m avoiding white flour and processed sugars to try to resolve some inflammation issues and these are a perfect healthier chocolate fix.

I replaced the liquid sweetener with a few pureed dates and applesauce, and added a little coconut milk to balance out the moisture levels. Still very tasty even minus chocolate chips. Thank you!

Better than original brownies, I used peanut butter instead of almond and put sunflower seeds on top since I didn’t have nuts. Delicious!

What a great recipe! I love brownies and have been searching for a healthier option. I did some minor changes to the recipe, substituting 30g of peanutbutter with 30g of a vegan protein powder (peanut flavor). Since the protein powder is already sweetened, I cut the agave syrup in half but added 150ml of oat milk to get the moisture back.

Turned out super fudgy (better than any “normal” recipe that I’ve tried) and chocolately and will definitely be a regular in my house!

This is the best recipe for ‘flourless’ brownies I have found so far. I have tried squash and zucchini brownies, however the fudgeness was missing. Sweet potato seems the solution. Thanks so much!

I used more sweet-potato and substituted some honey for monkfruit, which always works well. Furthermore, I added cinnamon.
I used peanut butter (powdered), however, I would advise almond butter, as its more taste neutral. Furthermore, I added psyllium husk to make it even more fudgy.

For my next try, I will further modify and will use oat flour and coconut flour in a 50/50 ratio. I will use bananas to sweeten them. They should add to the fudge texture and substitute some more honey. And almond butter instead of peanut butter.

Best GF DF recipe ever!!! Modifications: very generous 1/2 cup of excellent quality cocoa, cashew butter, 1/2 cup sweet potato, 1/2 cup apple sauce, chia egg, chopped Lindt dark chocolate on top along with chopped pecans, muffin tins instead of 8×8 pan, shorter cooking time. Everybody loves these!!

WOW. I made these last night and am blown away. The only changes I made were that I used coconut oil instead of avocado, and blended rolled oats to make the oat flour (super easy and way cheaper!). I had to resist the urge to over-bake them, they were pretty soft after cooking for just under 30 min, but after cooling for 45 min they were the perfect consistency. These are some of the best brownies I’ve ever had, and I will be making them forever!!! (Very good with coffee in for a breakfast treat)

These were delicious! So nice to find a healthier brownie that’s tastes so good. My children all loved it too.

Made these tonight and they were a hit with everyone! Couldn’t even tell they are refined sugar free and have sweet potato. I added the chocolate chips for my husbands sake, but I don’t think they really needed them. Yum!

These are SO good! I’ve made several modifications (changing flour, using less syrup and adding stevia) and they are always a hit!

(my rating!)

I made it, twice in as many days. Followed recipe exactly, works GREAT. 2nd time, used apple puree mixed with the sweet potato puree and ran out of maple syrup so used a agave with a little maple extract? Still lovely. very forgiving recipe, can’t go wrong with gooey chocolate mess. Don’t skip the chocolate and nuts on top though, they add *quite a bit*, also I used crunchy almond butter and lo0oved the extra texture. [here’s a tip: don’t tell people there is sweet potato in it until AFTER they’ve had a few bars.]

I have baked these at least 10 times with all kinds of variations and substitutions, this is the best recipe I have ever tried, so so sooo delicious. I keep them in the freezer and snack on them directly. Perfection!

These were the most moist vegan brownies I’ve ever made! I used unsalted, oil-free almond butter, and cocoa powder (instead of cacao). I also left the nuts out. I stored them at room temp and on day 3 they were still just as fudgy!

I made this according to the recipe and they are inedible and going in the trash bin. The mix didn’t seem liquid enough to make them creamy at all. They are dry and not sweet enough to be a dessert. I followed the recipe faithfully, so not sure what the problem is, but epic fail!

I made this with almond flour (I was to lazy to blend oats) and it is super good! 5/5

Another amazing recipe! It’s chewy, Fudgy, yummy brownie. It’s taste healthy, and you enjoy the goodness without the guilt. I used cashew butter (which was what I had in my pantry) vs almond butter, it turned out so well. Thank you for the wonderful recipe!

These were soo delicious! Mine weren’t very sweet, but I think it must have been my sweet potato. I used PB & vegan butter. I also used all purpose flour because I’m not GF & it worked well. I think next time I’ll use honey instead of maple syrup & add chocolate chips into the batter itself (personal preference). DEFINITELY recommend adding choc chips & pecans on top. Delish!

These are bomb. Topped them with shredded coconut and the coconut got all toasted in the oven *_* WILL SAY you have to be a nut butter fan to like this. You really can taste the PB/almond butter so it’s more so like a PB brownie almost. Maybe there’s a way to use less PB?
Tip: I didn’t feel like making sweet potato purée but I had SWEET POTATO BUTTER jarred from the Amish Country and used that instead. Worked perfectly!

I used honey instead of maple syrup, and organic extra virgin olive oil. I added an egg (I’m dairy free but not vegan) to see if it would make it a little more fluffy rather than fudge-y- not sure if it made a difference. And I toasted the pecans a bit, first. They were absolutely delicious. I would let everyone know that the quality of the cocoa powder you use really makes a different- I highly recommend Droste brand.
Thank you for this recipe!

These are so good! I baked two sweet potatoes but didn’t quite have a full cup of sweet potato puree and they still turned out great! I will definitely be making these again.

Unbelievably good! Made them today as a Sunday treat and half of them are already gone … so fudgy and rich – you can’t tell they are relatively healthy.

Outstanding! Super fudgey and rich. You can’t tell there are sweet potatoes in here at all! My husband is very skeptical of “Healthy” desserts, and he loved them. Will make again!