Fudgy Sweet Potato Brownies (V/GF)

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Stack of Sweet Potato Brownies topped with chocolate chips, pecans, and vanilla ice cream

While attempting to create a more nutrient-rich brownie, we ended up creating our new favorite brownie recipe! It’s happening.

Introducing super fudgy, naturally-sweetened, whole grain, healthier brownies made with just 10 ingredients. Let’s bake!

Coconut sugar, sweet potato, avocado oil, oat flour, and other ingredients for making our Fudgy Sweet Potato Brownies recipe

First, we make sweet potato purée by baking a sweet potato, removing the skin, and mashing in a bowl or food processor.

The sweet potato purée is then mixed with maple syrup, almond butter, vanilla, and avocado oil.

Using a wooden spoon to stir a bowl of Sweet Potato Brownie batter

Cocoa powder adds a rich, chocolatey flavor, oat flour keeps these whole grain and healthier than your average brownie, baking powder adds rise, and sea salt brings everything together.

Using a wooden spoon to mix batter for making vegan Sweet Potato Brownies

Pecans and chocolate chips (optional) are added to the top for morsels of melty chocolate and a little toasty crunch with each bite. We highly recommend!

Parchment-lined baking pan filled with a batch of Fudgy Gluten-Free Sweet Potato Brownies

We hope you LOVE these brownies. They’re:

Fudgy
Rich
SUPER chocolatey
Naturally sweet
Healthier than your average brownie
& Incredibly delicious!

These brownies are delicious on their own but elevated with a scoop of vegan ice cream (vanilla, salted caramel, and coffee ice cream would all be incredible).

Love Brownies? Try Our:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Vanilla ice cream melting down from a stack of Fudgy Sweet Potato Brownies

Fudgy Sweet Potato Brownies (V/GF)

Incredibly fudgy sweet potato brownies with cacao, almond butter, and oats. Naturally sweetened with maple syrup and topped with pecans and chocolate chips for the ultimate healthier treat!
Author Minimalist Baker
Print
Stack of Sweet Potato Brownies topped with a scoop of vanilla ice cream
4.88 from 404 votes
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 12 (Brownies)
Course Dessert
Cuisine Baking, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5-7 Days

Ingredients

BROWNIES

  • 1 cup sweet potato purée (see instructions)
  • 2/3 cup maple syrup
  • 1/2 cup almond butter or peanut butter
  • 1 tsp pure vanilla extract
  • 1 ½ Tbsp avocado oil (or sub melted vegan butter, melted coconut oil, or olive oil)
  • 1/2 cup cocoa powder or cacao powder (the higher quality the better // such as this one)
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 2/3 cup oat flour (we also tested almond and coconut flour, and while they did work, we preferred oat // GF all purpose should also work)
  • 1/2 cup chopped raw pecans (or sub walnuts, but we liked pecans better)
  • 1/4 cup dairy-free chocolate chips (optional)

FOR SERVING optional

Instructions

  • To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
  • Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.
  • To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.
  • Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved (see photo).
  • Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
  • Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.
  • Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*Photos show batch sliced into 9 brownies.
*Prep time includes preparing sweet potato purée.

Nutrition (1 of 12 servings)

Serving: 1 brownies Calories: 204 Carbohydrates: 24.4 g Protein: 4.4 g Fat: 11.6 g Saturated Fat: 1.3 g Polyunsaturated Fat: 2.78 g Monounsaturated Fat: 6.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 101 mg Potassium: 308 mg Fiber: 4 g Sugar: 12.8 g Vitamin A: 4086 IU Vitamin C: 4.21 mg Calcium: 95.2 mg Iron: 1.4 mg

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My Rating:




  1. Matt says

    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.

  2. Anastasia says

    Made this and it instantly became a favorite! I made it as is the first time but they were out of maple syrup at the grocery store and have a serious sweet tooth. I have molasses and sugar in my pantry, which would you recommend as a substitute?

  3. George Nolan says

    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.

  4. Freya says

    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!

  5. Sarah says

    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!

  6. Dana says

    I can’t have any sugar at all at the moment due to health issues. Besides being quite tart do you think this would work without the maple syrup? I am used to eating unsweetened baking chocolate so taste should not be an issue for me. Thinking more the structure

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure that would work as the sweetener impacts both the taste and texture. But let us know if you do some experimenting!

  7. I Pam says

    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.

  8. kathy says

    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.

  9. sasha says

    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 !

  10. Jamie says

    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.

  11. Marta Mendonça says

    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 ;-)

  12. Kaitlyn says

    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 :)

  13. Kelly says

    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.

      • Alicia Coumbe says

        Honestly they are absolutely awesome, they are practically on my baking list every week. I freeze them individually and take one out each day I think if I had them in the cupboard I may eat too many ha ha.

      • Lauren Keenan says

        Made these before and loved them. Want to make them again but don’t have any but butter and we’re under lockdown and don’t really want to run to the store. :( can I use solid coconut oil instead?

  14. Alice Yeo says

    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

  15. Sue de Zwart says

    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.

  16. Jeanne says

    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!

    • Tawnie says

      Hi Jeanne,
      Thanks for your helpful review! I’m very keen to try these now.

      As someone with celiac disease, I wonder if you’ve been tested? It’s quite common for celiacs to get eczema from gluten exposure. (Just a head’s up, though, the test for celiac disease only works if you’ve been eating gluten.) If you’re curious, more information can be found here: https://celiac.org/

      Anyway, please forgive the intrusion! And hope your hands feel better soon.

      • Jeanne says

        Tawnie, No intrusion! I appreciate your insight & will keep this info in my ‘toolbox’ to use when I need it. It’s a journey figuring out how to stay healthy. Best to you!

  17. Esme says

    Would a vegan margarine work instead of peanut butter? I only ask because I’m planning on making this for my cake rota tomorrow and my school is nut free!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Esme, hmm, we aren’t sure. Maybe? But we would probably recommend tahini or sunflower seed butter instead for nut-free. Hope that helps!

  18. Abra says

    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!

  19. Sam says

    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!

  20. Jane says

    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!

  21. Mary says

    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!!!

  22. Jaylee says

    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!

  23. Apoorva Kutumbe says

    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.

  24. Alyssa A says

    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!

  25. Kimberly Allen says

    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. :)

  26. MCL says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed them! Thanks for sharing! We think mini muffin tins would work as long as you bake for less time. Let us know if you try it!

  27. Nicky Manzano says

    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!

  28. Melissa Parks says

    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!

  29. Anne says

    I’ve been looking for a whole foods brownie recipe that is delicious enough to withstand my swapping the cocoa out for carob (this lifetime chocoholic just got the bad news–no more chocolate. Can you imagine?) I decreased the maple syrup a bit and doubled the vanilla. Even the batter was really, really good, and the finished product did not disappoint either! They hit all the right notes– rich, chewy, and utterly satisfying, even with carob. The nuts and chips on the top are a brilliant touch. Thank you for this inspired recipe.

  30. Isabelle says

    These were so delicious!! They definitely do need the 1 hour chilling time in the fridge to be sliceable, but they are well worth the wait!

  31. Lori says

    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!

  32. Sheryl says

    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.

  33. Liam Cromwell says

    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.

  34. Sarah K says

    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…

  35. Zoe says

    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!

  36. Cait says

    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!

  37. Annette Brown says

    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!

  38. Katie Donahoe says

    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.

  39. Leanne says

    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.

  40. natalie says

    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!

  41. Sheetal Tolis says

    I have a question. I want to make these brownies with less sugar. I find liquid sweeteners to be extremely sugary, caloric, and not good for my body. I would like to sub in granulated sugar, instead. Can I add that with water, and what would be the specific amount for each?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sheetal, we haven’t played around with that, but maybe it would work? Another reader mentioned using cane sugar + 2 tbsp of water instead of maple syrup. Let us know if you do some experimenting!

    • Tracy says

      Maybe this will help…I made this twice and used 1/3 cup maple syrup and 1/3 cup unsweetened almond milk. They were definitely sweet enough for us. I also used tahini this time instead of almond or peanut butter and this is also delicious.

  42. Holly T says

    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.

  43. Eden says

    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.

  44. Elaine says

    These taste delicious especially when heated up, lovely fudgey taste ! Mine did not rise much but maybe the tray I used was too wide for them! I made with coconut flour btw

  45. Donna Buhl says

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

  46. Maria Misiura says

    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.

  47. HoneySantana says

    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!!! :)

      • Preethy says

        I love your recipes!
        We get white sweet potatoes here, is that ok to use?
        Instead of baking the sweet potato to puree can I just pressure cook them. Is there a particular reason you bake and steam?

  48. Libby says

    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.

  49. Sb says

    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.

  50. Shelley says

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

  51. Mye says

    So, Dana!! I made these last night…they’re gone. This is the best recipe thus far! (side note: my homemade almond butter did not turn out. It was not smooth, flowing, or spreadable, even with my Vitamix ={ but it still worked) Thank you for sharing!!

    Do you have an ice-cream recipe that does not require the ice-cream machine…I am a minimalist ;]

  52. Jay says

    This looks like a great recipe and I intend to try it. But I did notice it is almost verbatim with a recipe from 2006 or so from a vegan blog called Chocolate Covered Katie. (I am not associated with that blog btw). I assume this recipe was developed completely independently but I guess it would still be appropriate (and supportive of your fellow bloggers) to make an effort to mention and link out if somebody has already published virtually the same recipe previously.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jay, I appreciate the feedback! There are a lot of sweet potato brownie recipes out there and I can assure you we didn’t modify from that blog. Anytime we modify from someone else’s recipe we always give credit in the notes, if not also in the post. You’ll notice our ingredients and instructions are quite different from hers (for instance she adds a lot of sugar, and ours is sweetened with maple syrup).

    • AMorgan says

      Actually it has several distinct differences. Amount of nut butter and sweetener type are completely different. Just noting as I have seen several similar recipes on the internet. This one is not close enough to the one you reference to assume it was copied.

  53. Carolien says

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

  54. Vicky says

    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..

  55. Margarita says

    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.)

  56. Christina McCarthy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your support and lovely review, Christina! We’re so glad you enjoy our recipes =)

  57. Rainyday says

    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!

  58. Bridget says

    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!

    • Joelle Julian says

      I made these the other night with almond flour and they were DELICIOUS! Tonight I tried coconut flour and I would not recommend it. Very dry unfortunately.
      But will definitely make again with almond flour! (I’ve never see oat flour before)

  59. Mary says

    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!

  60. Samantha Gould says

    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!”.

  61. CarMar says

    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.

  62. Lindsay Hildebrand says

    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!

  63. Cristine Pascual says

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

  64. Rachel says

    Would it be possible to sub oat flour for regular all purpose flour or spelt flour? If so, do the proportions change at all? Thank you! Looking forward to making these :)

      • Rachel Zilberman says

        I did make it! I was so tired (nursing school…) that I added a full cup of peanut butter instead of the half, and I only had 1 small sweet potato so it was about half a cup. Used regular all purpose flour and they still turned out well. Definitely will make them again, with the correct proportions just to see how they turn out. Thank you for the recipe!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re glad they turned out well even with the modifications! Let us know how it goes next time!

  65. Felicia Bimer says

    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 :)

  66. Christine says

    Hi! Looking forward to making this recipe, but was wondering do you think if I mix in the chocolate and nuts to the batter instead of placing on top it would still work?

  67. Vicky says

    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

  68. Elizabeth says

    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!

  69. Ellie says

    Vanilla extract tends to cost an arm and a leg. Any suggestions for a substitute? Or could I just leave it out? Thanks!

  70. Lisa Brandt says

    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!

  71. Chloe says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed them, Chloe! Thanks so much for the lovely review! xo

  72. June says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, June. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  73. Amanda Gliniecki says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amanda. We are so glad everyone enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  74. Cassie Thuvan Tran says

    These look absolutely heavenly! I cannot even begin to describe how well sweet potatoes would fit into this recipe. I would be down to use almond butter or peanut butter to top the brownies as well before baking!

  75. Melissa says

    How much coconut flour should I use in place of the oat flour? My daughter cannot eat oats… and I don’t use coconut flour very often! Thanks!

  76. Candace says

    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!

  77. Lisa says

    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!!

  78. Kathy says

    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!

  79. brent sanders says

    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

  80. Michelle says

    Only asking this because I reeeeally want to make this tonight and I don’t have a fresh sweet potato. Can I use canned sweet potato or canned pumpkin? If not, I will run to the store to get a fresh one!

  81. Dawn says

    Hello! Question~ I’d love to make this recipe, but I want to try and cut down on the calories. Is there something else you can use besides the nut butter? I think applesauce would be too wet… hmm… any ideas? Yogurt maybe? Or would that change the flavor too much?

  82. Kathy Alexander says

    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.

  83. Juliana Boos says

    Do you think it’s possible to use coconut syrup instead of maple syrup?
    Would it be the same measurement?
    Thank you!

      • Juliana Boos says

        Tip when you’re measuring your sweet potatoes to bake: do more! I weighted around the amount needed, and after I baked it and peeled it, it was 70gr less than initially :(
        I urgently cooked some in the microwave so I could go on with the recipe, and it turned out ok! :)

        I substituted maple syrup for coconut syrup, and mixed pecans, hazelnuts and walnuts since I didn’t have enough pecans. I also sub chocolate chips for a bit less cacao nibs.

        It turned out great, thank you! :)