Fudgy Sweet Potato Brownies (V/GF)

These are quite tasty! I followed the recipe as written for the most part… I used all purpose flour, almond butter, and baked for 30 minutes. I mixed the chocolate chips and chopped pecans into the batter. These were surprisingly light for brownies and I agree with the other bakers… Not too sweet and I couldn’t taste any sweet potato at all.

This is delicious! My kids loved it . I’ve made it twice and making it again today :)

I have to say this is such an INCREDIBLE recipe. I am so amazed at how these ingredients create one of the best brownies I’ve ever tasted. Thank you so much for this recipe. I will make it FOREVER.

These are my favorites so far. They are rich and moist. I made a few changes for fewer carbs. I used 50/50 pure maple syrup and sugar free maple syrup; coconut oil, coconut flour, 2Tbsp. Vanilla almond milk (unsweetened) to add liquid for coconut flour and dark cocoa. With that the sweetness is perfect. There is no hint of sweet potato. I added about 1/2 tsp. Instant coffee that I always add to enhance chocolate; Also added mini chocolate chips and walnuts. Serving with homemade coconut whipped cream.

I must have done something wrong – but I followed the recipe and the amount of batter was very small and I couldn’t see how it would make brownies thicker than 1 cm. I was right – the brownies didn’t rise – nothing in the ingredients to make them rise.
Complicated recipe too. Ill go back to my normal vegan brownie recipe

Fabulous! I followed your recipe exactly, including roasting the sweet potatoes and making my oat flour in a vitamix. If I didn’t tell my family these were healthy, GF and vegan (exc. for the added toll house choc chips!) they never would have known. I’m an experience baker and looooved these. Lives up to the name and hype, and I will most definitely make again. Thx!!!

These brownies were absolutely terrific! I used peanut butter as my nut butter. The batter was extremely thick and almost too thick to spread, so I was worried it would be too dense. I had to work really hard to spread it over the sheet. Once baked and cut, I tried my first bite, and wow. These are so yummy. They stay perpetually moist due to the sweet potato, so very chocolatey, and just the perfect thing to satisfy my sweet tooth without breaking my diet! I absolutely adore these brownies, 100% will make them again and again.

These are incredible!! I plan to make these regularly. I’m not a fan of sweet potatoes on their own but somehow these come together to be soft and delicious.

I cannot remember if I’ve rated these brownies before, but I’ve made them several times. Soooo good! In the past I’ve always had leftover sweet potatoes, so prep was super easy. This time, I didn’t have any on hand, so I tried to expedite by microwave baking them… That ended up a bit of a nightmare. After getting frustrated, I had to tag in my partner to complete the task. The brownies needed to be made. I’ve been dreaming of them all week! Long story short, bake your taters in the oven per instructions. And enjoy!!!

I make a lot of your recipes but never left a comment till now. These are outstanding! I can’t believe how delicious and chocolatey they are. We added mini chips to the batter and they melted right into the brownie. Delicious. Thank you so much! By the way, my daughter asked if this counts as eating a vegetable! Lol.

These New Age Browies are absolutely Divine! I have made other vegan gluten free varations of brownies and am always astounded that healthy ingredients can taste so decadent. This particular brownie is fudgy, chocolatey, and incredibly delicious and a worthy of serving to guests anytime or simply just to have on a regular basis….easy to make and very satisfying! Delicious! Make em! you will not be disappointed! Coming from a picky health cook and baker! On a side note: I made my own oat flour by simply blending up some oats in my food processor!

Wonderful recipe. Worth the wait (of letting them cool down). Both my kids thought they were great too! Dinner for dessert- sweet potatoes:)

Excellent ! Excellent ! Excellent ! Not overly sweet but just right. Next time I may crush up some pecans and mix into the batter. But this recipe, as is, … perfect!

These brownies are insanely good! I am not really a chocolate person and I’ve never even made brownies before because they simply had no appeal to me, but I saw this recipe and just had a gut feeling and wow. We had to freeze half of them so we didn’t eat the whole pan that night. Ha!

Oh my. Told hubby they were awful and not to touch them 🤣🤣🤣. Truly delicious. I used peanut butter and olive oil options. Topped with chips and walnuts. Baked the full time in my toaster oven…THEY ARE AMAZING!

Okay these are GOOD. And not “good-for-healthy-brownies” good but like “no-way-these-are-made-with-sweet-potatoes-maple-syrup-and-oats” good.

They are light and fluffy from the sweet potato but still fudgy, I assume from the nut butter. I used peanut butter and omitted the walnuts and chocolate chips (uncharacteristic of me, I didn’t have any on hand!)

I used this technique from chocolate covered Katie to cook the sweet potatoes for the purée. I find that it caramelizes the sweet potatoes and maximizes their natural sweetness.

Full disclosure, I tried them 10 min out of the oven because I could NOT wait the 30-60 min so they were warm and absolutely delightful. MAKE THESE!

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!