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A close-up of a single bite of sweet potato brownie with a fudgy, moist texture, surrounded by other brownies. The brownie is filled with melted chocolate chips and chopped pecans.

Sweet Potato Brownies (Vegan & Gluten-Free)


  • Author: Bruna
  • Total Time: 35 minutes
  • Yield: 16 squares 1x
  • Diet: Vegan

Description

These indulgent sweet potato brownies are a must-try! Made with wholesome ingredients, they boast a rich and decadent flavor profile, with a fudgy texture that is sure to satisfy any chocolate craving. They’re also vegan and gluten-free, and super easy to make!


Ingredients

Units Scale
  • 1/2 cup rolled oats (55 g), gluten-free if necessary
  • 1/2 cup cocoa powder (50 g)
  • 3/4 cup organic cane sugar (185 g), or other sugar (not liquid)
  • 1/4 teaspoon salt
  • 1 cup sweet potato puree (250 g)
  • 1/3 cup natural almond butter (90 g)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 400˚F (204˚C). Line an 8×8 inch baking pan with parchment paper. Set aside.
  2. Fit the food processor with a metal blade. Add oats, sugar, cacao powder, and salt to a food processor. Process the mixture until it reaches a very fine consistency.
  3. Add sweet potato puree, almond butter, vanilla extract, and baking powder to the food processor and blend until completely smooth. The batter will be thick, sticky, and dense. Be careful not to overwork your food processor.
  4. Remove the lid of the food processor and detach the blade. Use a spoon or spatula to fold in the chocolate chips and chopped pecans.
  5. Transfer the batter into the prepared pan and distribute it evenly, making sure to spread it out into the corners to ensure a level surface.
  6. Bake the brownie for about 20 to 25 minutes or until a toothpick inserted into the middle comes out with just a few crumbs.
  7. Let it cool for a few minutes before removing it from the pan, then allow it to cool completely before cutting into slices and serving.

Notes

To maintain freshness, store the brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To prevent sticking, layer parchment paper between the brownies. For longer storage, freeze the brownies in a single layer using a freezer-safe bag for up to 3 months.

You can find instructions on how to make these brownies using a blender or mixing the ingredients manually in the recipe post. We’ve also included potential recipe variations and ingredient substitutions.

Prep time doesn’t include preparing sweet potato puree.

The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/16 of the recipe
  • Calories: 182.1 kcal
  • Sugar: 16.5 g
  • Sodium: 46 mg
  • Fat: 8.7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2.9 g
  • Protein: 3.5 g
  • Cholesterol: 0 mg

Keywords: vegan, gluten-free, oil-free, eggless, healthy, easy, flourless