Fudgy Sweet Potato Brownies (V/GF)

I used sweet purple potatoes, no nuts and added teaspoon of hot pepper powder. Came out delicious w/ a taste of heat. Fudge goodness.

This is the best alternative to a classic brownie that I’ve ever had. I’m an avid professional baker and I’ve tried all kinds of recipes to at some extra nutrition to my brownies. My versions never came close. I actually prefer these to regular brownies. They are fantastic!!!!

My sister makes these as directed, and they are so decedent and rich! I decided to modify it to reduce the fat and sugar and oh my goodness! Delicious! Instead of the peanut butter, I used 1/2 C of PB2 and 1/4 C of plant milk plus 2 T. I also used 1/3 C of Date syrup and 1/3 C of maple syrup instead of the 2/3 C of maple syrup. The texture was less fudgy than the ones my sister makes, and more like a dense, rich cake. They hold together well. I added dark chocolate chips and chopped pecans, and baked them in a silicon brownie bar pan with a pecan 1/2 on top. Perfect! My husband exclaimed “Don’t lose this recipe!”

I made this to the exact recipe and omg these brownies were absolutely delicious and easy to make! My husband was raving about how good they are and wants me to make them often. Thank you for this recipe ❤️

Thanks so much for this lovely recipe. I made a few changes to suit our family: honey instead of maple syrup; crunchy peanut butter; mayonnaise instead of oil; buckwheat flour in place of oat; upped from 1/4 to1/2 tsp of salt; 1/2 cup of dark chocolate chips mixed in; 1/3 cup of pecans; 4 squares of chopped bittersweet chocolate on the finished brownies then melted and spread. Finally, a light sprinkle of Maldon salt.

I lifted the brownies from the pan with the parchment and immediately cut them into 16 squares. Then, I layered them in a container (parchment between layers) and refrigerated them. When we ate them about three hours later they were absolutely fantastic: held together beautifully with an appealing chewiness.

Again, thanks for your sweet potato-based brownie recipe. It was a lot of fun to make and I’ll definitely be making it regularly.

I put my sweet potatos in a covered crock pot – skin on, totally dry – overnight on low. Perfectly cooked the next morning! The skin peels right off and it’s ready to mash. Saves a lot of time and effort.

I once again proved myself and hubby that if you can’t eat proper stuff then don’t eat healthy version. While I understand how some people love it, neither me, my husband or my girls liked it. We are probably far beyond sugar addition faze.
I didn’t like the texture, also the taste was off ( I am guessing it was avocado oil I didn’t like the taste of ).
Anyway I will be back to non healthy but delicious treats once in a while. Have fun baking !

Absolutely delicious! Replaced the maple syrup with homey, and it tasted amazing. Would definitely recommend

Scrumptious! I baked it for 28 minutes in a 9 inch square pan. I also added 1 egg and topped with unsweetened chocolate chips. It is quite soft, pecans or another type of nut would be a nice crunchy addition to contrast the softness of the brownie. I will top with nuts next time, because there will be a next time!

Okay I’ve never left a recipe review before, but these were so good!!! So much so my boyfriend who doesn’t even like sweet potatoes- loved them!! I was worried about them being too dense or dry but they were perfect! Didn’t even need chocolate chips in my opinion. Very satisfying 😍

LOveeeeeee these brownies!!!!.. have made them so many times now. The only thing I do differently is add 1 egg and 1/2 cup of dark brewed black coffee. EVERYONE asks me for the recipe :) P.S. I add chopped 70% dark chocolate and walnuts … will try pecans at some point :P

I’m hesitant to leave a comment/rating because I changed this up so much, but it worked out so well that I wanted to mention it.

I was trying to up the protein and lower the fat, so instead of using sweet potato, I used greek yogurt, and instead of the nut butter, I used applesauce + 60g of Barney’s almond powder. It ended up tasting like a cross between a chocolate cheesecake and a fudgy brownie.

Next time I’ll try pumpkin or sweet potato puree for the applesauce because the flavor tang stuck out just a tad more than I wanted.

Thanks for such a flexible recipe!

Listen, this has a great potential to be a great recipe. But, under no circumstances, should you use olive oil. I used olive oil. It tasted horrible. Now, the texture, the sweetness, the overall appearance, were fabulous. And I look forward to making this recipe without olive oil in the future!

Kid and grown up approved! All made a point to say how good these were. Exactly what I was looking for, thanks for sharing!

These are absolutely decadent! I gave these to my neighbor and he swore these were from a famous bakery I’ll not name here 😉. I cut into 16 squares, used butter pecan flavoring instead of vanilla, and chopped pecans. I’ve made these multiple times and this is my all time fave gluten free sweet option!! Definitely 5 stars!!

I have made this and it is delicious. I used Alfa One Rice Bran Oil as I didn’t have avocado oil. It is divine. soft, fudgey, chocolatey, rich, just lovely. Thank you for the recipe. Even my partner could eat it, and he normally turns his nose up at my GF, DF, Egg free baking (he is convinced my taste buds died the day I was told I could no longer eat gluten, dairy, eggs, soy etc. etc. etc. as all the recipes I have found and used to date have been dire), but this one turned out really lovely, in my opinion, and he actually agreed on this occassion. win win.. It is such an achievement being able to find “normal” treat food that I can bake and eat again . Thank you so much

These are actually delicious I also added cinnamon as I love it in all baking and added DF chocolate chips inside to! I’m totally impressed

Made this! Doubled the batch. Really enjoyed the brownie.

Always a hit!! I do small-scale private “catering” for my family’s business, and I’m always looking for ways to adapt to any dietary needs or preferences!
I’ve made this particular recipe a handful of times and I can honestly say it’s 100% worth a try at home, or to bring to a gathering.
I’ve even substituted the sweet potato for a 1-1 ratio of pumpkin, and it works just as well!
I also reccommend putting cashews on top and experimenting with some melted dark chocolate as part of the batter. This is such a simple, effective guide for a host of different variations and adaptations! …maybe one day I’ll be brave and stupid enough to attempt it with white potatoes

This was sooo good! Everyone home loved it and couldn’t tell it had sweet potato in it! I did changed a few things according to my pantry though: I reduced to 1/3 cup of date syrup, as I find it sweeter than maple syrup, and used coconut oil and peanut butter. I also reduced the cocoa powder a bit because the dutch one I use is very strong. 20 minutes of baking time was perfect because the pan I used was slightly bigger and the batter wasn’t that high. I wouldn’t skip the walnuts and dark chocolate on top 😉

Hmm somewhat surprised by all the rave reviews. These are surprisingly flat on flavor. The batter smelled divine when I was making it, but the end result has no depth to the flavor. I tried to fix it by sprinkling sea salt on top and a powdered sugar dusting, but it still falls flat. The texture is also a bit more chewy than fudgey. I’m not sold. I made these for my friend who is about to give birth at any moment — at least they have fiber and some nutritional value.

These are INCREDIBLE!! Thank you so much for this 5 star recipe! I omitted the chocolate chips & used unrefined coconut oil. 29 minutes of baking time was perfect & I’m so impressed with how delectable these turned out. I like them cold so I keep them in the fridge. One day I’ll make some homemade whipped cream or vanilla ice cream & have it on the side to complete this masterpiece of a treat!

Followed all measurements. I substituted the maple syrup for the same amount of honey and substituted oat flour for the same amount of almond meal. They were nice and moist on the inside but set on the outside. Everyone loved them and at no point questioned them being a vegan alternative. Have made a few batches following the recipe and never failed.

This is an amazing recipe! I used just sugar instead of maple syrup and I used pb powder and oil as I ran out of peanut butter (tree nut allergy) and it worked divinely. I microwaved the sweet potato to cook it. And no issues at all with texture. You could make it with a lighter oil instead of nut butter if there’s an allergy. My pb was not very thick. And i used pumpkin seeds in place of nuts. This recipe made it into my recipe box. And I love how the texture is amazing out of the fridge too (it’s hotter than hades here in the summer, we can’t leave food out). Than your for your dedication to great recipes. With a whole bunch of allergies in our house. Easy ones like this make everyone happy 😊

Even the batter for this tastes good. I reduced to 1/3 cup of maple syrup and used coconut oil and dessicated coconut.

These are delicious! I didn’t have a sweet potato but I did have baby sweet potato puree (2nd foods/single ingredient – just sweet potato). I ground up my own oat flour using a Vitamix and whole oats and that also worked well. Thank you for a great recipe. I’ve made them twice!

So delicious! I needed to use up some baked sweet potatoes and this did the trick. My son licked the spatula before putting them in the oven and he said we didn’t even need to cook them, he’d happily eat the batter all up. Thanks for this great recipe!

This is the BEST fudgy brownie recipe…ever! I’ve tried this recipe a few times—once with oat flour and another time with almond flour, and each time I made it, it was delicious! This recipe is so great, because it can be so versatile–you can substitute and try different things. Can Minimalist Baker please come out with a desert cookbook?! 🥹