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:

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
Stack of Sweet Potato Brownies topped with a scoop of vanilla ice cream
4.87 from 461 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



  • 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


  • 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.



*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:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Monica, we haven’t tested with canned, but other readers have reported it works. Hope you love these brownies!

  1. Stacey says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad to hear you all enjoy these brownies, Dalia. Thanks so much for the great review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! You should be able to use it in place of the oat flour, but you may need a bit less since it’s more absorbent than gluten-free flours. Let us know how it goes!

  2. Natalie says

    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.

  3. Judy Kenyon says

    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.

  4. Alison says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alison! Sorry this recipe didn’t work out for you. In an 8×8 baking dish the batter fills the dish by more than 1 cm, is it possible you used a much larger dish? These brownies also don’t rise a lot, but they do have baking powder in them for that purpose. We’re here to help trouble shoot if you’d like!

      • Alison Wells says

        Oh no! I missed out the baking powder! Very sorry and above comment withdrawn without reservation. I’ve used lots of your recipes and they’re always good. I will try again

        Many thanks for your reply


        5 stars below for support

  5. LinZ says

    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!!!

  6. Ariel says

    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.

  7. R says

    I made these tonight. I doubled the recipe. I used peanut butter, olive oil, regular salt, half maple syrup/half honey. I cut the sweet potato in half and I microwaved it in a covered dish for 5-6 minutes, rotated it once in between. Then just scooped it out. The batter was really thick and hard to mix – I wish I had mixed it more once adding the oat flour & maybe I should have used a more liquid-heavy nut butter. I took them out of the oven 4 minutes early because they were looking done!
    Brownies turned out SUPER dense and filling. They are good! Lightly sweet. I could not taste the sweet potato. I could see them being a good on-the-go breakfast item. Excited to try them tomorrow too and see how they settle.
    QUESTIONS: Was I supposed to sift the oat flour? It was my first time using it. Is there a way to make them more moist?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, a more runny nut butter would help. It’s also possible the honey made it thicker and more dry. We don’t find it necessary to sift the oat flour – a little texture is fine!

  8. Krissy says

    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.

      • Olga says

        I made these once for a ladies’ brunch, and they were a hit! I love how moist and chocolatey they are! The combination of ingredients is perfect and healthy! I’m making them again tonight for a book club meeting tomorrow morning. I’m sure everyone will love them!

  9. Stephanie says

    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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh boy! We know the need for brownies well. So glad it worked out in the end, and thanks so much for the great review, Stephanie!

      • Donna says

        These brownies are amazing and a huge hit in our house. I used my instapot to cook my sweet potatoes which I think might be a good way to do them after reading some reviews. The sweet potato’s where very soft which I think made the batter easier to work with. Steaming might be a good way too. These two methods create a softer sweet potato. 😋

  10. Karen says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you and your daughter enjoyed them, Karen! Thank you for leaving a review! xo

  11. Michele says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Michele! Thank you for the lovely review! That’s how we do oat flour too =)

  12. Patricia says

    I made these today. I used a little less sweetener as suggested by some of the comments, as I don’t like my food overly sweet. And I used honey. But other than that, I followed the recipe. I tried baking them in mini muffin pans. Anything that didn’t come out as a result of me using a different pan is entirely on me. I just found these OK.

    I have tried several recipes in silicon muffin pans. And the bottoms are getting way more done than I like. Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Patricia, It’s hard to say whether those modifications would be enough to cause the difference! We’d suggest trying it with maple syrup and using the full amount to see if you prefer it that way as it does add flavor. Hope that helps!

  13. Kate says

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

  14. Linda Campbell says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Samantha! Could you use sunflower seed butter? That should work well if your son can have it, otherwise you could try mashed avocado or possibly a flax egg – we haven’t tried those subs but other readers have! Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christine! We haven’t tried it but other readers have had success with substitutions such as tahini, avocado, or flax eggs. Hope this helps!

    • Amelia Palomares says

      I am on a hormone reset protocol since the beginning of the year and this was the best baking recipe I have tried so far! My sweet potato was pretty large so I should have cooked it longer because I wasn’t able to use all of it, but still had soft potato for 1 cup. They were delicious!!

  15. Brionna says

    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!

  16. Val says

    Would this work with pureed defrosted pumpkin instead of sweet potato? I have plenty of one and none of the other. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Val! We haven’t tried this recipe with pumpkin and aren’t sure if it will work. Let us know how it goes if you give it a try!

  17. Cindy says

    These look amazing and I can’t wait to try them!
    On another note, is there a way on the site to save favorite recipes? I’ve not figured out how to do it and would love to save them so when I’m on the site I can easily find my faves and get cooking. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Hope you love them, Cindy! There’s not at this time, but it’s something we’re looking into =)

  18. Andrea says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pam! We make oat flour ourselves by blending up oats in the Vitamix – so that should work, yes. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Judith, yes, we tried it and it works – though we preferred oat flour. You may need to use a bit less, though, as coconut flour is more absorbent than oat. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie! We haven’t tried it but tahini or sunflower butter should work. Hope this helps!

  19. ME2 says


  20. Rozsa says

    I like your recipes a lot, I already made some of them, and turn out very delicious. I want to do this sweet potato brownie, but I don’t like oat flour. Any substitutions possible?
    Thanks Rozsa

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rozsa! As listed in the ingredients, we tried this with gf blend and it worked fairly well, we also tried coconut flour, and we think almond flour + a bit of starch (tapioca or arrowroot) might work well too. Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! We’d suggest starting with less, maybe a heaping 1/2 cup? Then adding more as needed, you can watch the recipe video to see the texture of batter you’re aiming for. Hope this helps!

  21. Molly says

    I actually like these better than “normal” brownies, because of how fudgy they are! I don’t miss refined sugar in these one bit. We found that we liked the texture better the following day because they had set up a bit more, but perhaps I just needed to bake them longer.

    I did have a quick question: my mother-in-law is on a gluten-free, dairy free, refined sugar-free, oil-free diet, so these brownies are so close to falling within those restrictions. Do you think they would do okay without oil? Or is there some sort of substitution we could use?

    Thanks for the yummy recipe, and thanks in advance for any tips!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Molly! They will be a little more fudgy without the oil, but still delicious. We’d suggest subbing more nut butter or some applesauce. Hope that helps!

  22. Jessica says

    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!

  23. Ana says

    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!

  24. Ana says

    Thank you for posting such a beautiful recipe! I’m excited to make this at home. Could I use this recipe to make cookies instead? Any suggestions :)

  25. Tricia says

    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!

  26. Nali says

    These taste amazing!! I’m not vegan but this will be my go to brownie recipe from now on. Is there anything I can substitute for the cocoa powder or just omit it? My boyfriend doesn’t eat chocolate and I really want to make a version of this that he can eat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoy this recipe, Nali. Unfortunately the cocoa powder is pretty essential to the right texture for these brownies. You could try omitting it but we suspect the results might not be tasty. Hope this helps!

    • Liah says

      You could try a fine protein powder as a substitute… You may need arrowroot or corn starch to get it to stand up.. Definitely worth experimenting! If there’s no cocoa you’ll probably get something closer to a blondie with vanilla protein powder.

  27. Anna P says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear these brought happiness to your quarantine time, Anna! Thank you for the lovely review and wishing you and your husband a speedy recovery! xo

  28. Emily says

    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. :))

  29. Maeghan says

    I’m wanting to make a brownie recipe that has both black beans and sweet potato. Do you think it would work to sub the nut butter with black beans? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That’s a neat idea! Possibly, but the nut butter adds richness and moisture, so you may need more oil to compensate. Let us know if you try it!

  30. Tikia says

    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!

  31. sara says

    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

  32. Stacey says

    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)

  33. Heidi says


    I saw another question about making these in a muffin pan, but I was wondering if anyone has written the exact time in the oven with a muffin pan (I scrolled a LOT but didn’t find any such comments). I am going to make it for a party so want to make sure I have as close to details as possible.

    Please let me know!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heidi, we’re not seeing any mentions of an exact time either. We’d say probably 5-10 minutes less. Hope that helps!

  34. shirley says

    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.

  35. Mikaela says

    Yummy and glad I made it since had some leftover sweet potato which needed to be used but unlikely to bake again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mikaela, we’re glad to hear you enjoyed it, but sorry to hear you wouldn’t make it again. Would you mind sharing why?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks for the feedback, Mikaela! Some other readers who prefer less sweetness have used half the maple syrup with success. Hope that helps if you decide to give it another try!

    • Geraldine Shearan says

      I made this recipe as written with olive oil in the mix and pecans to finish. Absolutely amazing 🤩 Friends enjoyed them too.
      I now have a batch in the oven with pumpkin as I had some leftover that needed using up so I hope these turn out just as yummy! I mixed butters this time using almond, cashew and some tahini. Excited for the oven bell 🛎
      I make so many recipes from this site and don’t often share the results or my happiness but just know… I Love how easy and delicious your cleverly thought out experiments taste and have been a devoted fan for years now! Thanks so very much xxxx

  36. Demetra Antoniou says

    hi! Thank you for this amazing recipe! can i use this recipe on a 3 layered cake? or it is too fudgy to stand ?

  37. Susan Weber says

    I have made these several time and they are wonderful. I want to bring them to a work event but our school is nut free. Could you recommend a substitute for the almond butter?

  38. Lee says

    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.

  39. Neha says

    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!!

  40. Maddy says

    These brownies look amazing!

    I’ve tried several black bean brownie recipes before, and I’ve been sorely dissapointed with the results. Sweet potato seems like an amazing alternative!

    Is there any chance I could substitute monkfruit granulated sweetener for the maple syrup? Do you recommend adding more liquid to the batter to compensate, and if so, do you think water (or brewed coffee) would work out?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maddy, another mentioned using Lakanto monkfruit maple flavored syrup with success, so that could be an option! For granulated monkfruit, it will likely require more wet ingredients (e.g. dairy-free milk or oil). Let us know how it goes!

  41. Kristen says

    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.

  42. Breanna Butterworth says

    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!

  43. Mariah Bonsall says

    Hello, I am really excited to try this but I have one issue. Maple syrup is very expensive here in Brazil. 100 bucks for 250ml. What can I substitute it with? I also do have maple extract, as a side note.
    Thank you for taking the time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mariah, we think you could use agave, date syrup, or honey (if not vegan). Hope that helps!

  44. Tisha Underwood says

    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!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed them, Tisha. Thank you for the lovely review! xo

  45. Sans says

    Easy and very creamy brownie! I used peanut butter and coconut oil.
    Thanks for the amazing easy recipe 😊

    • Carolyn Brummel says

      Thanks for my new favorite brownie recipe! Even my husband, not usually a fan of GF baking, loves them. I substituted canned sweet potato.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, possibly! We haven’t tried that. But we think it would have a subtle banana flavor. If that doesn’t bother you, go for it!

  46. Elizabeth says

    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 :))

  47. Eva says

    Easy and delicious! The second time I made them I used half tahini/half peanut butter and I think I liked them even better.

  48. Faith V. says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you gave it a try and enjoyed. Thank you for the lovely review, Faith! xo

  49. Michael J Howey says

    Hi there, if you are not wanting to use oat flour. Do you sub for a mix of almond meal and coconut flour? Or either of them by themselves? Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michael, any of those options would be fine. If using coconut flour, just know it’s more drying, so start with less. Hope that helps!

      • Courtney says

        Had a strong pregnancy craving for brownies today and these were everything and more than I dreamed!! They are fantastic on their own but truly out of this world with ice cream!
        Thanks for a healthier recipe to help me through my cravings 😜

  50. Pamela says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You’re so kind, Pamela! We are so glad you enjoyed it =) Thank you for the lovely review! xo

  51. Sarah says

    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 :)

  52. Nancy Belz says

    Would it be possible to use roast pumpkin purée instead of the sweet potato? Thank you so much I look forward to your response.

  53. Jessica says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica, tapioca flour can lead to a stringy consistency, so we wouldn’t recommend using it as the only flour. But as part of a GF blend, it should work! Tapioca works great for vegan cheese.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, It should work, but it can be more drying so add less (little by little) and be careful not to over bake!

      • Kelly says

        Yum! I have alway been reluctant to try ‘healthier’ versions of brownies but these turned out so well. I used less Maple Syrup but they were still sweet. They are so rich and fudgey. I feel like this is quite a forgiving recipe as I changed the quantity of a few ingredients and it still turned out well. Perfect for a lunchbox treat (daughters school is not nut free).

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Woohoo! Thanks so much for the lovely review, Kelly! We’re so glad you both enjoy the brownies!

  54. Ana Paula says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Ana! Thank you for sharing! Ah, yes, that could explain it being a little dry. Or another idea would be if you’re using a thicker nut butter?

  55. Neha Jain says

    The recipe turned out awesome! I dint have avocado oil so replaced it with olive, still turned out great :) Thank you!

  56. Tracy says

    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. :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tracy, we’re sorry to hear that! A couple ideas here: 1) Were you using oat flour? Coconut flour will make them more dry. 2) Were you using a more dry variety of sweet potato? They can vary in their moisture content. Our favorite variety for these is garnet yams.

      • tracy says

        I used Oat Flour so maybe it was the sweet potato. Today I tasted the brownies and they are pretty moist. I guess they needed to sit and rest for a bit. :-)

  57. Angela says

    Can I make these brownies in a 9×9 pan? If so, should I change the amount of time that I bake them for?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angela, that should be fine without much modification – maybe just a few minutes less? Let us know if you try it!

  58. Amy says

    I made sweet potato brownies with tahini, and sweetened with dates! My post with the details for my subs is on Instagram @wastenot.livegreen.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, another mentioned using Lakanto monkfruit maple flavored syrup with success. Hope that helps! Let us know if you give it a try!

  59. Sabrina says

    Thank you so much for this recipe! The texture perfectly emulates a classic brownie. I made it with rapeseed oil and almond butter.

  60. Sam says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sam, we’re so sorry to hear that was your experience! This recipe is usually a reader favorite. Is it possible you were using an especially sweet variety of sweet potato? Did you use oat flour or another type?

      • Sam says

        I don’t think my sweet potatoes were especially sweet although I do tend to cut sugar in recipes in half which I didn’t in this case. I also used oat flour. The consistency was definitely better the next day but still not ideal. Think I’ll stick with the black bean brownies going forward.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks for the reply! These ones are on the sweeter side, so if you prefer things less sweet, we could see that! Not sure what to recommend on the texture though.

        • Tara Y Forward says

          This recipe was absolutely WONDERFUL! These brownies are so delicious. I saw this recipe earlier today and just happened to have all ingredients on-hand. The texture was perfect. I only omitted the peanuts due to a nut allergy, but otherwise this recipe was great. My family gives it a thumbs up. Thanks, Minimalistbaker!!!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Woohoo! We’re so glad you and your family enjoyed it, Tara. Thanks so much for the lovely review! xo

  61. Jordan says

    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.

  62. Stephanie says

    I needed brownies today, and these so hit the spot! (No mods.) Love the texture and flavor… I have leftover sweet potatoes, too. Yumm!

  63. Vicki says

    These are so deliciously fudgy and rich. Also, so easy to make. I have now found my goto brownie recipe. Thankyou so much

  64. Marissa Manzanilla says

    Can I skip the sea salt next time? Mine came out very salty. Not sure why. I used just the 1/4 tsp.

      • Joan O'Neill says

        The best brownies ever! I added extra vegan chocolate pieces into the mix as well as scattering on top. Making again today can’t wait!! Thank you for this amazing recipe!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review, Joan. 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

  65. Darcie Clark says

    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!

    • John Blackburn says

      Second time I’ve made these and are really tasty and fudge. This time though I’ve ended up having to make two as I cooked to much sweet potato, are they freezable as I don’t want to eat them all at once. Thanks.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Two batches of brownies is never a bad thing ;) We’re glad you enjoy the recipe, John! Thank you for sharing!

  66. Desi says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you both enjoy them, Desi. Thanks so much for the lovely review! xo

    • Shannon says

      These are hands down the best brownies I’ve ever eaten! I’m making them at least once a week now, and they’re so delicious every time. When I don’t have sweet potato I use canned pumpkin purée which turns out great. And sometimes I add in a tablespoon of cinnamon with the cocoa powder to spice it up a bit!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Aw, yay! We’re so glad you enjoy them, Shannon. Love your modifications too. Thanks for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, and I believe others have had success (scan the comments). Let us know how it goes!

    • Alice says

      I freeze them individually then defrost in the microwave until they’re really warm and pair with cream – still really yummy!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Natalie, We haven’t tried that, but it might work! Let us know how it goes!

          • Natalie says

            They are delicious! I love this recipe. I usually make them with sweet potato but was trying to get rid of squash and the substitution worked perfectly.

  67. Rebecca says

    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!

  68. Marcy Cody says

    I made the sweet potato brownies. Really good 😋 I used half of the syrup. Had to bake about 45 minutes. Thanks

  69. Carley S says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Carley. 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

  70. Shannon says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Amazing! Thanks, Shannon. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo