Fudgy Sweet Potato Brownies (V/GF)

This recipe is the bomb. The second time I made it, I added chocolate cut up into pieces and pecans, which made it even more satisfying. I also forgot to add the flour (oops!), but with longer oven time, they still set.

These are so good they’re indistinguishable from regular brownies, and I will never make them any other way.

These brownies were a big hit at a party! I used oat flour (for the first time) and peanut butter instead of almond butter and they were absolutely delicious, moist, chocolatey, and not too sweet. I will definitely be making these again.

SOOO GOOD!
I reduced the maple syrup to 1/3 cup and added 1/3 cup apple sauce. Used Bobs red mill gluten free baking flour instead of oat flour.
Sprinkled 2 Tbsp of mini choc chips and all the pecans- made for a great little hint of extra sweetness and perfect crunch!
Thank you for sharing such delicious recipes! I’ll be making this again next week…if not tomorrow!!

This was such a great recipe, exactly what I was looking for. I made some minor swaps.
I reduced maple syrup from 2/3 to ~1/3, added some more chocolate chips inside to make it more chocolatey. Did not add any oil. Instead, added 2 tbsp of milk to make up for the lost moisture by reducing maple syrup.
I made it with chunky peanut butter and you could taste it a bit in the recipe but I don’t mind it much.
Will def make it again!

This turned out to be amazing! I used Bob’s Mill Gf flour and had roasted pecans + dried cranberries to balance out the chocolate flavor. The only thing I would do is add a touch more maple syrup as after you combine the flour the sweetness reduces and even more when you bake it.

I can’t believe how indulgent and rich these are! You feel like you’re eating something bad, but it’s sweet potatoes :) I used 1/3 cup honey instead of maple syrup and 1 tablespoon of avocado oil. They came out perfectly and I cannot wait to make them again.

These are simply the best! I used a Gf flour blend and applesauce instead of oil. So delicious and absolutely no guilt with the clean ingredients. Thank you!!

This came out so amazing! It’s so delicious and I get zero of a blood sugar spike which I appreciate.

I’m not vegan or gluten free and am always skeptical of “healthy” sweets… holy cow these are freaking delicious! I don’t think I’ll ever waste my time on regular brownies again!

Absolutely delicious! Does not taste like sweet potato at all. I also didn’t feel sluggish after eating this. Perfect amount of sweetness. I added hazelnuts, brown sugar instead of maple, and also almond flour instead of oat flour. Loved the recipe. Thank you!

These are delicious! I made these because I was craving chocolate and ran out of chocolate chips so I only topped with walnuts. I used a scant 2/3 cups of maple syrup and even without the chocolate chips they are plenty sweet. I also used almond flour because it was all I had.

Love this super healthy, super delicious, and super easy recipe! It’s always a hit!

I brought these to a family gathering. Most people loved them, including me. My pregnant sister has heightened taste buds and said that she could taste the peanut butter and the sweet potato. She wasn’t a big fan. Nobody else nor me could taste the sweet potato, but most people said that they could taste the peanut butter. I made them with melted virgin coconut oil instead of avocado oil. They have a more fudgey texture rather than cakey.

I would probably make them again one day, but it is worth noting that they’re pretty expensive to make, as I used up almost one full glass jar of maple syrup, a lot of peanut butter, and a lot of cacao powder, for just a fairly small batch. Last thing to note, they did make me burp everytime after I took a bite, but not sure what that means, lol. Nonetheless, I’m glad that I made them.

I made this for a family gathering. I liked them a lot and most people liked it. My pregnant sister has heightened taste buds and claimed that she could taste the peanut butter and the sweet potato. She was not a big fan. Nobody else nor me could taste the sweet potato, but a lot of people said that they could taste the peanut butter. They also taste more fudgey than cakey. Also, the times on here are incorrect to bake the sweet potato. You need to bake it for 1 hour to get it soft enough to mash. 30 min is not nearly enough for it to get soft, even when steaming them afterward.

I would probably make these again one day, but they are pretty pricey to make because they use almost 1 whole glass jar of maple syrup, a lot of peanut butter, and a lot of cacao powder, for just a fairly small batch. But I’m still glad that I made them.

My go-to healthier brownie recipe! These are the perfect guilt free treat! And so tasty I finish them all on my own! I blended oats for oat flour, substituted coconut oil for avocado oil, and used an immersion blender for extra smoothness! Plus a plethora of dark chocolate chips and walnuts of course. 10/10 recommend! I’ve also substituted banana when I didn’t have enough sweet potato and tahini for almond butter and they turned out delish! In case your missing ingredients like me :)

This recipe is perfect! The only thing I replaced was maple syrup with golden (although golden has a slightly higher sugar intent, its not that drastic). Soooo chocolatey, super fudgey but not offensively sweet. Its exactly what I was craving!

Omg these are the best! I can’t believe how fudgy and sweet these turned out. Perfect for that time of the month. I added chocolate chips inside the batter as well (lol) I use the date sugar ones, and it’s exactly what I needed. Pecans on top are perfect too.

I make these all the time now, always prepped in my luteal phase for a healthier chocolate fix on my time of the month! Highly recommend!

I make mine using peanut butter instead of almond, and sometimes sub brown sugar and a bit of oat milk for maple syrup if I’m trying to make it a bit more affordable.

I also make sweet potato puree by just microwaving a couple of sweet potatoes for 10-15 mins, it’s so much quicker and easier in my opinion. They’re absolutely delicious, so fudgy and amazing warm with ice cream!

Okayyyy YUM. First time trying sweet potato brownies and they are going to become a staple- I can already tell. THANK YOU

Substituions I made:
Agave for maple syrup
Coco oil for avo oil

Added:
Marshmallows :)

So yummy!! I would definitely make this again. It was fun making oat flour for the first time. I didn’t have avocado oil so I subsituted flaxseed oil – the batter tasted a little flaxseed strong but after baking it neutralized and it so delicious.

Im creating a brownie with your recipe, for a client with special dietary needs. Tested it today and it’s fantastic!! Had a couple modifications that are worth sharing – subbed half quinoa/half rice flour for oat flour and used pistachio butter in the mix. Came out perfect in flavor and texture and rise!! So happy to find this recipe to help my friend. She needs healthy REAL food to thrive and this is just what the Dr. ordered. BE WELL <3

Great recipe, couldn’t taste the sweet potato at all! Subbed coconut oil for avocado oil, almond meal for oat flour, honey for maple syrup and peanut butter for almond butter. Took a lot longer than expected to cook (25min at 180C and 20min at 160C fan forced and still not fully set), so will add some extra almond meal or wholemeal flour next time to make it more dense (perhaps up to a cup).

So delcious! Very simple recipe, super fudgy brownies! I used almond flour and it worked well.

These turned out really yummy! Really fudgey and a nice chocolatey flavour. I couldn’t even taste the sweet potato after baking it. Only modifications I made was using butter for the oil, and accidentally adding a whole tsp of salt, but it didn’t taste salty at all.

I hadn’t got the right size tray so these did end up a bit tinner and denser but still very fudge and really good!

Thank you for sharing such a fantastic recipe! These are such a crowd-pleaser (even a non-vegan crowd). I swapped the peanut/almond butter for tahini and kept everything else the same and it worked out really well! I was afraid it would turn out a bit bitter but it was perfect.

I added one Bobs Red Mill egg replacer to this recipe and made it with ap flour. Came out great!

Great recipe! Very fudgy. I have made these brownies a few times and just love them and so does anyone else that has tried them. The last few times I have used sun butter, added one egg and used 1/4 cup of carob powder and a 1/4 cup of cocoa powder. These are my go to brownies.

These sweet potato brownies were absolutely delicious! 🤤 This was my first time making them and they turned out so wonderfully rich and fudgy. I highly recommend xx

I love this recipe! I’ve made it about 6 times already. I chose to use coconut oil, and I added a splash of milk. They’re perfectly fudgy and delicious!

I was excited to try this recipe when I came across it. I told my husband about using sweet potato in a brownie, he was horrified at the thought and said he wouldn’t try them if I made them. I made them this afternoon and offered him some after his dinner. He rated them 9/10 and he is generally quite a tough critique. Will 100% be making these again. They are absolutely delicious. Non vegan and non gf foodie.

I love this recipe made it a few time’s now and everyone loves it. I even eat it for breakfast with a cup of coffee or tea bc it has soo many healthy ingredients and I use my freshly milled einkorn wheat berries flour substitute so its extra good for me😊

These. Are. DELICIOUS!!! 🤤 my gluten loving family even adores them! I blended the liquid ingredients to avoid any possible chunks of potato. The texture was just like a fudged-up gluten brownie! So soul warming. Definitely a new staple in our mixed allergy home.

Fudgy and delicious! I added 2 tsp of powdered espresso to amp up the chocolatiness and it was amazing! 👌

These were fantastic!!! I’ve done a lot of vegan baking (lots of hits and misses) but these turned out great! I used almond flour, almond butter, olive oil, walnuts, topped with dark chocolate chips and finished with sea salt after cooled.
Definitely making again!

modified the recipe as such (made due with what I had in my pantry):

honey instead of maple syrup,
1/3 almond flour + 1/3 GF all purpose flour (instead of the 2/3 cups oat flour),
coconut oil instead of avocado oil (per personal preference),
no vanilla and no chocolate chips (due to missing said ingredients)

golly this is delicious! if anything I would remove it from the oven just a minute or two sooner (at 26mins instead of 28mins) because it does continue to bake while it sits out

though this may be because of the size of the pan I used:
glass: 6.5 inches by 10 inches

thank you for sharing this recipe!!!

Another winner!
I made this for my American friend who is not well and I wanted to make her a treat. I was pretty nervous because I have not made brownies before and wanted them to be healthy. She loved them! Yay. Thank you again for another great recipe 🙏🥰

My new fave!! Thank you! The pecans on top are so good. My kids love them. #happymom

Excellent fudge brownies, family approved and impressed company. Used all my yield of about 1.25 cups of sweet potato puree. Made with almond butter, coconut oil, and GF flour mix. Was worried the full amount of maple syrup was overkill but it turned out just-right sweet. I used a round 8-inch cake pan and filled some holes in a mini-muffin pan with the extra batter (perfect for my kids‘ snack box). The mini-muffin pan was ready at 30mins, the cake pan needed 15 mins more. Would love to try with oat flour next time, maybe I’ll add a tad bit more salt. Thanks, Dana!

I made this recipe with two changes: tahini instead of almond butter and butter instead of avocado oil. These brownies turned out delicious – I think tahini super compliments the sweet potato and maple – my husband and I love the soft, fudgy texture of these and I’ll definitely be making them again.

Best baked sweet potato brownie I tried. I can eat several, stay in calorie limit, feel satisfied and no sugar hangover. Worth it.

This is the best nutrient brownie I have ever made. I used peanut butter and put peanut butter cups on each “square” before baking. I also substituted the chocolate chips for a roughly chopped peanut chocolate bar. 10/10. I’m not usually compelled to leave reviews, but I must appreciate y’all at Minimalist Baker and encourage everyone to make these!

Oh my holy mother of lord these are SO GOOD !!!! I never, ever leave reviews. But felt I owed it to the recipe owner and future chefs to encourage you to make this!!!!! Yuummmm :)

I 💗 this recapy. ⭐️⭐️🌈❤️🧡💛💚💙💜💟

Ilana age 6

Brownies turned out fluffy and delicious!

Have made these so many times I’ve lost count. Scrumptious! I used peanut butter at first, but found them too peanut-y. Next time I used cashew butter since it’s what I had and they came out perfect. Thanks! :)

This recipe turned out great. I read through all the recipe comments before I made it (I often find good suggestions there).

I made the following substitutions:

– I used 1/2 cup Sun Warrior peanut butter powder mixed with water in place of almond butter (to lower the fat content)
– I used 1 1/2 tbsp Forager cashew yogurt in place of avocado oil (to lower the fat content)
– I used cane sugar in place of maple syrup (I prefer sugar in sweets)
– I used 1/3 cup all purpose flour in place of 2/3 cup oat flour (per the recommendation I read in the recipe comments)

I had to add some cashew milk to the batter because it was super thick. I had to bake it longer (43 minutes). It still turned out great! It’s the perfect sweetness for me, and it scratches the chocolate itch very nicely. Thanks for another fantastic (and flexible) recipe!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thanks for such a flexible recipe!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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