Fudgy Sweet Potato Brownies (V/GF)

I usually roast a whole potatoe in tinfoil for about an hour, so that’s what I did. Cut the maple syrup down to 1/2 cup, and used PB/coconut oil/oat flour. I topped with dark chocolate chunks, cracked hazelnuts, and flaked sea salt. I had to cook longer, but ultimately they were still very moist and sticking to the toothpick. But that’s fine- ooey gooey brownies are great lol.

They were AWESOME, my brother loved them too. They honestly didn’t even need the chocolate chips, they were still very rich/sweet. Side note- I usually whip up a quick frosting with cocoa powder/maple syrup/plant milk. I think coconut flakes would make a nice topping also.

Thanks for the recipe! :)

I just made these with cashew butter (it was what I had on hand) and gluten free flour (all purpose 1:1 replacement) and they came out incredible!!!! Soft, moist, chocolate-y, and sweet but not too sweet. Seriously have to stop myself from eating the entire batch at once lol

Wow! These came out absolutely DELICIOUS. I followed the recipe exactly until I got to the nuts. I used walnuts because that’s what I had. Just delicious! Thank you so much.

This recipe is amazing and I’ve made it 5 times since I discovered it last month. The batch before last I subbed honey because I was out of Maple Syrup. It was the only substitute I made.. For the record I do not recommend that sub, that batch was super sticky- like peanut butter on the roof of your mouth, hard to swallow sticky. Switched back to maple syrup and it was perfect again. I will try the brown sugar sub another commenter suggested if I ever am without maple syrup again.

I was VERY SUSPICIOUS and hesitant when I imagined sweet potato in a brownie, but this are CRAZY GOOD! I mean CRAZY…as in they taste like conventional brownies, like, the good kind. Wow! I’m amazed. Thank you once again, minimalist baker!

Amazing!!! I used light brown sugar instead of maple syrup. And canned sweet potato purée. I did have to cook them about five minutes extra because the canned sweet potato was wetter than just a roasted sweet potato would be. These were phenomenal!

These are by far the best taste and texture of any vegan brownies I have ever made 😋 and given the healthier ingredients I couldn’t be happier, absolutely fantastic recipes MB crew 😀

These are AMAZING. If you are considering making them, LET THIS BE THE REVIEW TO CONVINCE YOU.

I have been making them since since 2021, and they turn out better every time. I have used both regular sweet potatoes and murasaki; I like murasaki more as they make them slightly creamier with a touch of sweetness. I usually wrap them in foil then roast them in the oven at 400 for an hour, peel them, and puree them in my food processor. I have also subbed out almond butter for tahini and they are just as good!
THANK YOU for this recipe! They have remained a staple in my house for years now.

These are literally my favorite snow-day snack/baking activity. Cannot recommend them enough.

This recipe was incredible! I added vegan white chocolate chips in the batter and put some on top when I took them out of the oven. When they melted, I “iced” the brownies and then sprinkled peppermint crumbles over the top. They were amazing!

These are the best! I Have made these with peanut butter, Mac and Damien at better have made these with peanut butter, macadamia nut butter, and tahini. I really like the tahini the best. Even my non-vegan friends absolutely love these.
Your recipes are the best! You are one of my favorite “go-to’s” for recipes.

Dear MB team,
This was incredible, I didn’t expect it to be that good. This is the best way to use leftover sweet potatos :)

These were absolutely incredible. I used chocolate protein powder instead of cocoa powder and I used all purpose flour. I also added like 2-3 tbsp of hersheys chocolate syrup because my batter was really light and thick. The texture was perfect they rose so nicely and are so fudgy. Chocolate chips are not optional!!

Hands down my favorite brownie recipe! So smooth and moist! I’ve made with both peanut and almond butter both successfully. I use a little bit less than the maple syrup called for just so I can enjoy them with PRESSED vanilla ice cream (love that its also made with Maple syrup) the only problem with these brownies is I don’t want to share them!

I’ve made this recipe in the past and it was a hit!!! Thinking of subbing sweet potato for pumpkin this Halloween. Thoughts? Recommended changes to other ingredients? Thanks in advance for your help.

OMG, these are amazing. I used almond butter powder and low cal regular flour. Had to cook a bit longer due to the super gooey almond butter, would say 40 min in total but the key is to let them sit to be totally amazing and fudge like. The whole pan had 1052 cals so 1/12 = 88 cals. Will make these over and over.

I’m never going to try any other sweet potato recipe again! This is definitely the best I’ve ever tried. Amazing

Love this and many of your recipes. I don’t use oil so subbed unsweetened apple sauce. I have made it several times. Sometimes with Tahini and sometimes with Macadamia Nut butter. Love making this as guilt free special treat. Thank you!!!

*SERIOUSLY THE BEST BROWNIES I HAVE EVER HAD!*

Try these substitutions for delicious brownies.

• Instead of Oat flour try almond flour for especially moist brownies.

•Use coconut oil instead of avocado oil. Personally I feel like avocado oil enhances that vegetable flavor that people have discussed. Coconut oil COMPLETELY mask any sweet potato flavor.

•Swap maple syrup for 2/3 cup brown sugar.

Trust me when I say the batter taste exactly like your favorite boxed brownie mix. The result was a perfectly moist brownie with crispy edges.

I wanted to love this. I like healthy things. But everybody saying that “their families couldn’t taste the difference between this and a normal brownie”…… your loved ones are lying to you! Trying to make you feel better for serving them things only a fitness nut considers dessert.

Was it gross? No. But it absolutely tastes like almond butter, doesn’t stay goey, etc. My aunt described it as tasting “vegetal.”

I enjoyed eating it because it is sweet and chocolate-y, but don’t expect to please those whose palates are accustomed to real desserts.

I’m going to make a big statement: this is the best healthy baking recipe I have EVER made. I am an experienced and enthusiastic baker and am continually trying new ones. This one is special.

I’ve already made this brownie recipe 4 times and can confirm this is one of my favorite brownie recipes EVER!! It has a PERFECT consistency/texture. Not too fudgy but also not too cakey. My boyfriend literally begs me to make these because he just loves them that much!! My sibling also really enjoyed these and could not believe how clean the ingredient list was. These are definitely time consuming to make but dang they are good!! Thank you MB! <3

Minimalist Baker is at it again with another winner recipe! One of THE BEST vegan brownie recipes ever. No joke, made these for a friend who took a bite and said, “No way this is made with sweet potato! It tastes like you definitely stopped by a bakery on the way over here..unreal”.

Packed with nutrients from sweet potatoes, this gluten-free, dairy-free recipe is sure to please those looking for a healthier alternative to satisfy an ooey gooey chocolate fix. This is MUST TRY recipie, especially for the chocolate lovers out there.

Sometimes I sub unsweetened apple sauce for oil to cut down on the fat.

OBSESSED WITH THESE. Like wow they are so good. Got my brownie fix without all the sugar. Thanks for sharing this recipe!

Made these and I haven’t been able to stop eating them since!! Not going to lie, during the whole process I was very skeptical, but I tasted the batter right after mashing in the sweet potato puree and it was soooo good. I used all-purpose flour so I’d definitely make it again with oats and compare the taste. Thank you for sharing, I’ve found my new sweet fave treat!!

Sorry, I feel like if someone else had posted this, it would have saved me from wasting time and money in making this. These were just gross, I ended up throwing all of the brownies in the trash. Not one of my family of 6 could take it in. Bad after taste too.
I guess maybe sweet potatoes should not be used in brownies. I’ve had sweet potato chocolate ice cream and that was great.
I don’t mean to be harsh, I feel like I sound harsh in this review. I’m sorry. I appreciate you sharing this recipe, I’m thankful for all those like you who share recipes online because without you, I’d be lost on the kitchen.

the best brownies i’ve ever made, omg they were delicious. i used walnuts and peanut butter instead and they turned out amazing.

I tried another sweet potato brownie recipe online last year and did not like it. I decided to give them one more chance with yours and I’m SO glad I did! Your recipe is amazing!!! Gluten free and naturally sweetened bliss!

This is such a delicious recipe… but for some reason, even after 40 minutes, my toothpick still won’t come out clean! The mix looked a bit grainy when I finished stirring, so could the “not done” texture be because I didn’t blend the oats into flour for long enough??