Fudgy Sweet Potato Brownies (V/GF)

Genuinely the best brownies I’ve ever had. Made these in a blindfolded cooking challenge with my friends and they turned out perfect. We used almond flour instead the oat flour, and used half of a white sweet potato. 10/10, would definitely make again.

I made this as a bday cake for my girlfriend and we loved it. I substituted maple syrup for honey and used a lot less of it as I didn’t have the quantity needed but it was still delicious. I will definitely be making this again. This is the second recipe I’ve got from here (the first being the vegan pulled pork). I will definitely be looking at more.

Wow. Just wow. Made these with almond flour and hazelnuts instead of pecans along with dark chocolate chunks and think I found heaven! My whole family adored them too and the deliciously warm, rich and gooey brownies disappeared before the tin could get cold… Will definitely be making them again! Thank you for the amazing recipe!

Another Score for MB! I subbed the avocado oil for 2 tbsp butter, added some cinnamon and folded in choc chips to the batter at the end. Delicious! I actually preferred them straight out of the fridge, loved the fudge like consistency and that they have some nutritious ingredients, especially as my 2 year old loves them as well!

I made these last night because I was intrigued by the use of sweet potatoes. The only modifications I made were to slightly reduce the sweetener to about 1-2 cup and I added an egg to make them less fudgy, more cakey. Not too cakey, just a little less dense. I’m happy to say these are very good brownies. Not sickeningly sweet. Next time I will add chocolate chips into the batter.

I followed the recipe exactly. These brownies are the best tasting brownies EVER! I made these for a ladies get together and everyone LOVED THEM. Had people asking me for the recipe. This will become you go to recipe for brownies. It is for me.

Very good recipe! Easy to make and easy to adjust, I made mine with plain gf flour and peanut butter. What a dream! :) I especially like the fact that it’s not so high in sugar and you get your fiber from sweet potatoes

Thank you Dana !

I made these and they are insanely good. I can’t believe how perfect the texture is!

If your sweet potatoes are small definitely roast more than one. I made only one to start and had to wait an extra half hour bc the first only yielded about 3/4 of a cup of purée.

Second Sunday of lockdown in Portugal, due to the C-Virus (fed up of saying the word itself), and someone that I don’t even know in one of my many whatssapp groups publishes this recipe. And I think… hmmm… I’ve tried a cake with sweet potato and it idn’t work, but uncertain moments like this ask for different things.

So I went and tried it, and I loved it! Only swap was using cocunut oil because I didn’t have avocado one.

From this side of the world, thank you and stay safe ;-)

I made these with peanut butter and pumpkin puree instead of sweet potato. Worked out fine as far as texture and bake time! I imagine the sweet potato adds further sweetness to the brownies that isn’t covered by the maple syrup, so my substitute made these taste only very lightly sweet. If I were to make these again with the pumpkin I’d probably add a little extra syrup. I think the taste of peanut butter is too distinctive to be completely neutralized by all the other flavors in these brownies, so I definitely get a hint of it in the finished product, but that doesn’t bother me! PB and chocolate are a great combo anyway. I’d be curious to see if using almond butter would have a similar effect. Overall, very easy, quick, and delicious :)

Earlier in the week, I had made whipped sweet potatoes with chipotle peppers and adobo sauce, and had about a cup leftover. So I thought I’d try to make a Mayan chocolate version of this recipe since I already had the spice added to the potatoes. I made this recipe as written and also added 1.5 tsp Cinnamon, 1/8 tsp nutmeg, a pinch of Allspice, and 1 chopped up Hershey bar because I didn’t have chips and I wanted something a touch sweeter.

OMG! Soooo good! I’ll definitely make this again.

Amazing, what else can I say. I’m on a low fodmap diet so swapped the avocado oil for olive oil.

These are amazing! I always mess up brownies but I have made them 3 times now and they come out great every time. So happy I found this recipe!
They are really great to make while you are making other things (eg: dinner) as they aren’t incredibly fiddly and fussy, and I also love that you can eat the batter from the spoon..
I have used Honey and also Golden Syrup in place of the Maple Syrup and they both turned out great :D

This recipe is delicious and easy to make. I doubled the recipe and used cacao powder (vs. cocoa powder) for the additional deep chocolate flavour. I reduced the amount of maple syrup (from 1.3 cups) to 1 cup and may reduce even more for the next time (as mentioned I doubled the recipe). After cooling about 40 mins they cut easily. The pecans on top were the perfect compliment. I didn’t add any chocolate chips .. not needed ! LOVE THESE BROWNIES. Thank you, Dana.

I made this recipe the other day and it was amazing! I used crunchy peanut butter, half of the maple syrup, and pressed choc chips/ toasted pecans into the top before baking. They were moist, sweet, and I really appreciated the fact they were GF. I have recently stopped eating wheat because it seems to be causing eczema on my hands, so it’s nice to able able to enjoy a healthy homemade treat instead of processed foods. I’ll make this again and try tahini instead. My husband said he could eat the whole pan! Best to you!

I mean… how can you go wrong?! I used almond butter and a GF flour blend. Had made the sweet potatoes in advance (days before). I did everything as recipe called for. I was not able to wait the full 30 minutes of cooling though (I LOVE warm brownies), and they cut just fine. A little sticky maybe, but not bad at all. I’m a huge fan of most everything I’ve tried from Minimalist Baker, so I’m not surprised they turned out well! Thank you for this and all of your wonderful recipes!

AMAZING! I used sugar because I didn’t have any substitute and best brownie ever!! Kisses from Spain!

The most delicious, fudge brownies! Love this recipe ❤️

Made this with GF all purpose and Peanut Butter. Half the pan is already gone and it’s been an hour. Really yummy and easy! Thank you!

These are incredible! For those hesitant, no, you don’t taste the sweet potato and no, these don’t taste “healthy”. Honestly I’m so obsessed with how easy these were (one bowl!) and how fudgey/decadent they are!

PS- to save time I simply steamed the sweet potato in the microwave for 5 minutes! Easy peasy!

These were absolutely amazing!!!! Served them for dessert last night to guests and every single one was gobbled up!!! One guest asked for recipe to make themselves. Will definitely make these again!!!

Fabulous recipe! Texture is spot on. There is just one thing I don’t like and I can’t tell if it is after taste from the peanut butter or oat flour. I will try some of the substitutes to try and find which it is. Thank you for the recipe!

Thanks for the recipes. I am very fond of brownies. I made this at home already, and it’s so yummy.

Made these brownies today after preparing the sweet potatoes in advance. They are SO GOOD! I don’t think I am making usual brownies anymore. I did use regular chocolate and swapped the pecans for walnuts. I bet this makes no difference unless you specifically are looking for vegan options. Also, love this recipe for its easy to mix in one bowl process. I am not a fan of eggs and this recipe is perfect as it is.

I am so happy how this turned out. I tried a different sweet potato brownie recipe months back (another website) and it was a huge disappointment. I was even sceptical to try this one, but soooo glad I did! I only used 1/4 cup of maple syrup because that’s all I had left and to me, it was perfect. Right amount of sweetness. I also love that there is no refine sugar in this recipe! All and all, I will be keeping this recipe as one of my top faves! Btw I love many of recipes, I will make sure to leave more comments and 5 stars! Keep them coming! Your blog is great!

I made this recipe for a galentines event nd it was soooooo good! I used almond butter and I made my own oat flower. I attempted to make it again yesterday and I realized that I was almost out of almond butter so I used peanut butter. I thought it made the brownies very dry so I will stick to almond butter the next time I make it. I used the little bit of agave sweetener I had and it didn’t sweeten it as well as when I used maple syrup the first time. I didn’t add as much sweetener as the recipe calls for and it was still sweet and delicious. I will definitely make this when my brownie craving comes back again. :)

These brownies turned out delicious and were enjoyed by all tasters- not just GF/DF eaters like me. I added vegan chocolate chips on top but as the recipe suggests, they were not necessary because the brownies are plenty sweet and delicious. I am planning to bake them again in mini muffin tins for a two-bite brownie treat- has anyone tried this or think it will turn out ok?

My first attempt ever at baking was with this recipe. I made these brownies over the weekend and it was so good! Thank you so much for sharing this. Your site is my new favorite!

My husband said, “Wow, these are the best brownies I’ve ever eaten!” I would agree. I made them without the oil and used a whole-roasted red garnet yam. Also used about 1/3 cup toasted pecans on top with the chips. That was plenty. Baked them 35 minutes because I like a little crunch around the edges. Perfection! Thank you for such a great recipe!

Amazing!!! These were delicious. Probably one of the best brownies I have ever had. Yum! I doubled it, put it in a 9×13 and cooked for about 40-ish minutes and they came out perfect! Thanks for this awesome recipe!

I made this recipe today, and the brownies turned out fabulous! I uploaded my photo to pinterest. I used hazelnut butter instead of almond butter because I’m allergic to almonds. Since hazelnuts and chocolate are “good friends,” this change worked well! I will definitely make these again.

Hi Dana, Liam here. My lover Isabelle recommended these brownies, and I bit (her).

In short, not bad.

I’m impressed by the flavour profiles of this sugar free, dairy free chocolate brownie. But let’s be real: chocolate (with dairy) and sugar is superior. End of story. But not the end of this story: more brownies and comparisons to be made. Stay tuned.

We made this today and I’m not sure what went wrong, but ours were kind of gluey and tasteless. We’ve had luck with black bean brownies in the past so I had high hopes for these…

I made these tonight for the second time and they are so good, SO GOOD!!! I used sunflower seed butter since that’s all I had on hand and it was A+. These are definitely my new go to when I’m craving sweets. Thanks Dana!

Made them with peanut butter and coconut oil and they were great.

I made this recipe exactly as is except I mixed the pecans and chocolate chips into the batter. They were delicious and my husband and kids loved them! I’ve made your black bean turtle brownies and loved those as well. Will definitely be making these again! Thanks!

I substituted the avocado oil out with applesauce, and used regular flour because store was out of oat flour. Topped with pecans & vegan dark chocolate chips, I shared this for Valentines with my 95 year old Mom, my son and my valentine, my husband. I served it warm out of the oven with vanilla bean coconut ice cream! It was vegan and deliciously decadent! Oh and they baked perfectly, a little gooey, not a lot…this definitely fit the bill for a special Valentine dessert!

SO GOOEY & DELICIOUS! They didn’t get as “done” as I thought but still taste amazing! As always a good recipe for the books from minamalist baker.

I LOVE this recipe. I have now made it using oat flour, and using regular flour. For the maple syrup I’ve used it as directed and once have to sub in Rosemary simple syrup bc it’s what I had and it worked great, and I’ve used peanut butter and also sun butter. I’ve put the chips and nuts on top and inside. All ways were delicious. I love this recipe I follow it exactly and sometimes I experiment with it a bit. But ALWAYS with the potato.

So delicous, filling, and guilt free! I will be making this often. Thank you!

Cannot get over how INCREDIBLE these brownies are! They’re perfect. Make sure you add the pecans – they were my favorite part! I used agave, and would use a bit less next time to make them not as sweet. Thank you for this recipe!

OMG!
Another amazing recipe. I baked these last night to send my boyfriend, who is working across the country, to include in a Valentine’s Day gift from home. I’m so glad I found this recipe. Ticks all the boxes… it’s vegan, it’s fudgy and indulgent, healthier than some other options, simple to make, and tastes phenomenal.
Thank you for sharing this 5 star recipe.

These are crazy good! Im going to have a hard time stopping myself from polishing them off in one sitting!

Delicious! The first time I made this it lasted less than 24 hours!

The second time I subbed date molasses for the maple syrup, which resulted in a slightly less sweet, denser version. I added a thin layer of stevia-sweetened chocolate ganache from your no-bake brownies.

I liked both versions, but I think the recipe as written is definitely more of a crowd pleaser.

LOVE these Brownies they were moist and delicious. I used sunflower seed butter to avoid nuts and topped one batch with chips.

Wow! These are absolutely easy to make, delicious brownies. Thank you!

These are SUPER good, not too sweet or too rich, so very more-ish. Loved this recipe, and made a few modifications based on what I had available to me. I made these with a little less than a 1/2 cup of maple syrup and about 2 tbsp of xylitol. If using a solid sugar, I suggest adding an xtra tbsp of oil (I used coconut) to compensate for the liquid. I didn’t have oat flour so I used sprouted wheat flour and it worked perfectly! I also cooked the sweet potato in the microwave until it was really soft, and worked great. Note: because of the sweet potato it doesn’t have the texture of normal brownie batter, I kind of had to press it into the pan.

Thank you SO MUCH for this!! I found a way to get sweet potatoes into my picky eaters. Not only does this hide some nutrition, but it is hands down one of the best brownie recipes EVER!!! :)

Was craving something very chocolaty and these filled the bill. Made the oat flour in a flash, in my blender. Cooked the sweet potato in the microwave. People could not believe how little oil was in the recipe.

If you are looking for these to taste like real decadent brownies do not make these. They taste OK. I think I am going to stick to making real unhealthy vegan brownies because these do not satisfy my cravings. Texture is great. Nornally this is my favorite vegan site for recipes. Sorry.

This recipe is PERFECT. The fudgy factor is just phenomenal. I will be making these on a regular basis. Thank you! :)

Delicious! fudge-like texture. I used peanut butter with recipe as written and they will definitely become a repeat in our home. Thank you.

They are baking as I write but won’t have time to taste test til after coaching then supper! Very thick batter so I added more sweet potatoe cause in hindsight I hadn’t measured the purée. I peeled the potatoes so then I did not have to handle them hot and just hand mashed them in a bowl. GF, healthified (see above), and choclately after tonight’s salad supper! Can’t wait..

Another amazing recipe! Thanks so much ?

Super! First of all, vegan and gluten free. Second of all, sweet potato, oats, and maple syrup. Third of all, DELISH. This is now my second substitute for breakfast pancakes. (The other is pumpkin, sweet potato or butternut squash pie.)

Amazing! Finally made these last nite and I have found my new favorite dessert to share. This will definitely be in my rotation for a long time. I recommend your recipes to anyone who will listen and THIS is why!

These were just incredible, thank you! (I like them better than the previous few I have tried here.) I want to also thank you for your recipes and enthusiasm- I am older, I think, than the majority of your fans and a really accomplished cook and baker. In the ongoing search for anti- inflammatory ingredients and easier recipes that are also gf and vegan you have become my go-to resource. The recent tumeric/ginger/lemon “tonic” is a favorite I am making weekly! I also use the cashew- based parmesan substitute from the cookbook frequently. The coconut “bacon” was so addictive I ate it as a snack! Many thanks, Dana!

These brownies are absolutely amazing! My dad and I made them last night. I’ve made sweet potato brownies in the past that weren’t as incredible so we were a little worried at first. These are truly some of the best brownies I’ve ever had! They’re fudgey, moist, chocolatey, and super rich. I can’t believe they’re made with better for you ingredients.

We peeled/cut the sweet potato into cubes and steamed them for 10-15 minutes until tender. Then we mashed them into a purée with a fork. We used cane sugar + 2 tbsp of water instead of maple syrup. For the oat flour, we blended 2/3 cup of rolled oats in a vitamix for 15 seconds. We used Trader Joe’s creamy salted almond butter as well. The brownies came out perfectly! They’re so unbelievably good. Thank you MB for another fantastic recipe!

This is an fantastic recipe. I made one batch as directed and a 2nd with half the amount of maple syrup and both turned out really well. Super moist and chocolatey – just like a traditional brownie. I didn’t have pecans on hand but instead sprinkled a mix of ground nuts – pistachio, hazelnut and almond and it worked well. This recipe is a keeper!

These are wonderful!! I did add some chocolate chips to the batter along with putting them on top- because you can never have too much chocolate! They were so good. And I think the best compliment came from my father-in-law: “wow these are great. I would never know they were “healthified!”.

Wow I haven’t had a brownie in years, since going GF and only natural sugars. This is amazing! I cooked my sweet potato in the microwave, let sit, then peeled and it worked just fine. Also I put on all wet ingredients into the vitamix until smooth, because my almond butter was lumpy.

I was super surprised with how fudgy they actually are! It was the perfect evening treat that didn’t leave me feeling sluggish. For extra decadence, I topped it with some coconut whipped cream! It was delicious. I will most definitely make these again!

These brownies are bomb.Its fudgy,tasty and deliciously healthy.hubby approved and my nephews who are picky eaters loved it. Thanks Dana.

I made the brownies and the salted caramel ice cream last weekend. I followed the recipe exactly and they were a hit! I’m not vegan.. nor are most of my friends and family.. but everyone LOVED them and couldn’t believe how fudgy they are. I will be making them again this weekend :)

Just made this and let me tell you I wasn’t expecting this to be so wonderfully delicious and brownie tasting as it is! Thanks again for coming up with these amazing healthy recipes! Idk what I would do without you! Xoxo

I followed the recipe and these are absolutely delicious!! My children love them! So excited they are vegan, gluten free, AND include extra vitamins and fiber! This recipe is a KEEPER!

This recipe turned out great! My husband had no idea that it was vegan or contained sweet potato and that’s a home run for me. Thank you!

I made these with the intention of taking the whole batch to my brother and sister-in-law the other day, but once I tasted a corner of the brownies, I realized it was going to be difficult to part with them!

They were so fudgy and rich-tasting (I didn’t have any almond butter and was too lazy to go and buy it, so I used tahini, which made the brownies taste like halvah. Not exactly complaining about that!), and tasted even better after being in a Ziploc bag overnight. Hard to believe that, as far as brownies go, these are pretty healthy.

These have unseated my previous favourite brownies (though I still love those!) and will definitely be going into my repertoire of treats!

And before anyone asks, yes, I did manage to spare a few for my brother and sister-in-law, who devoured half the bag in one sitting!

Moist and flavorful. I substituted agave for the maple syrup since that was what was in my pantry. I ground oats to make the oat flour. Will definitely make again!

These are absolutely fantastic! I brought some into work and people were so surprised about the ingredients and everyone asked for the recipe. They’re perfectly balanced and I will definitely be making them again in the future.

I was excited to make these brownies and they were awesome! They were super easy to make, and the texture was amazing. My fiancé was very impressed. I did make a mistake of not checking my maple syrup and didn’t quite have what the recipe called for, but the chocolatey fudgey goodness, with the chocolate chips and nuts still made it a treat. I can’t wait to make this recipe again, with the right amount of maple syrup of course!

I made this, along with another dessert for a progressive dinner. I eat healthy and wanted expose others. Everyone was very curious and tried it. All said it was good, worth making again and a couple asked for the recipe. I think the only thing I’d do differently is put the sweet potato through the food processor so texture is a little smoother. I followed the recipe exactly. Thanks!!

These brownies are unreal delicious!! They are a must make.

Really really good! Made it as directed and they are the best whole food vegan brownie I have tried! Thank you for such a great recipe!

These brownies are legitimately delicious! My entire family gobbled them down and were asking for more. I was afraid the sweet potatoes would overwhelm the flavor, but rather they just add the perfect gooey texture and sweetness without any unwanted taste

Realy tasty brownies! Thank You!

I would give these brownies more than 5 stars if I had the option! I made them over the weekend and they were amazing. Thank you for the fantastic recipe! I used cashew butter and olive oil, and only had enough sweet potato for a 1/2 batch, so I baked my smaller batch in a loaf pan. So delicious. I am already planning on making a double batch next weekend and (hopefully!) having some to put in my freezer.