Sweet Potato Brownies (Gluten-Free & Vegan)
Servings: 16 servings
Calories: 227kcal
Cost: $13
These rich, fudgy brownies are naturally sweetened with maple syrup and packed with wholesome ingredients. Perfect for anyone looking for a healthier treat that still satisfies those chocolate cravings. Adapted from Minimalist Baker's sweet potato brownie recipe.
Print Recipe
Ingredients
- 1 cup sweet potato purée see how to make it below
- 2/3 cup maple syrup
- 2 tbsp coconut sugar optional
- 1/2 cup almond butter or peanut butter
- 1 tsp vanilla extract
- 2 tbsp avocado oil or melted coconut oil or vegan butter
- 1/2 cup cocoa powder or cacao powder
- Optional: Swap 2 tbsp of cocoa powder for espresso powder if you want a hint of coffee flavor!
- 1/4 tsp sea salt
- 1 tsp baking powder
- 2/3 cup gluten-free all-purpose flour or oat flour
- 1/2 cup chopped nuts like pecans or walnuts – optional
- 1 cup dairy-free chocolate chips optional
Instructions
How to Make Sweet Potato Purée
- Preheat your oven to 375°F (190°C). Cut a sweet potato in half and lightly brush the cut sides with oil (optional).
- Place the sweet potato halves on a parchment-lined baking sheet and bake for about 25-30 minutes, or until soft when poked with a fork.
- Once done, wrap the sweet potato in the parchment paper to steam for an extra 5 minutes.
- Peel off the skin and mash the flesh with a fork. For a smoother texture, you can use a food processor. Set aside.
Brownie Instructions
- Preheat your oven to 350°F (176°C) and line an 8x8-inch baking pan with parchment paper. (You can use a similar-sized pan if needed.)
- In a large bowl, mix together the sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil until smooth.
- In a separate bowl, whisk together the cocoa powder, espresso powder (if using), sea salt, gluten-free flour, and baking powder.
- Add the dry ingredients to the wet ingredients and stir until just combined (it’ll be thick!).
- Fold in any add-ins like chocolate chips or nuts, if you like.
- Spread the batter evenly into the prepared baking pan using a spoon or spatula. Top with more chocolate chips or nuts, if desired.
- Bake for 30 minutes. The edges should look slightly dry, and a toothpick inserted into the center should come out mostly clean (a few crumbs are fine).
- Let the brownies cool in the pan for at least 30 minutes before slicing.
Storage
- Keep leftover brownies covered at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to a month.
- Enjoy them warm, at room temperature, or even chilled!
Nutrition
Calories: 227kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 75mg | Potassium: 251mg | Fiber: 4g | Sugar: 16g | Vitamin A: 3364IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg