sweet potato, brownies, vega, gluten-free, sugar-free, healthy

Before making these sweet potato brownies, I was always making the vegan, but the unhealthy version of the brownies, with lots of sugar, butter, and flour.

Then, I was amazed by how much more delicious the vegan sweet potato brownies are than the other version. And of course, now there is no way back! These are for sure my favorite vegan brownies!

They are extra fudgy, flavorful, and chocolaty. I especially enjoy them after they have stayed in the fridge for 1 or 2 days because then the brownies are even fudgier. But it’s hard to keep them in the fridge for so long.

sweet potato, brownies, vega, gluten-free, sugar-free, healthy

Why these sweet potato brownies are perfect?

  • Super fudgy and flavorful.
  • Refined sugar-free (we’ll use dates and sweet potatoes to sweeten the brownies).
  • Vegan & plant-based.
  • Gluten-free (oat flour instead of classic wheat flour).
  • Can be enjoyed as a snack, dessert, or even breakfast.
  • No fancy ingredients required.
  • Very nutritious and filling.
  • Kids and guests friendly.
sweet potato, brownies, vega, gluten-free, sugar-free, healthy

Ingredients for the sweet potato brownies

  • Old-fashioned rolled oats.
  • Plant-based milk (I used oat milk).
  • Dates.
  • Cacao powder.
  • Baking powder.
  • Sweet potato puree/mashed sweet potatoes.
  • Peanut butter.
  • Coconut oil.
  • Chopped almonds/chocolate chips.
sweet potato, brownies, vega, gluten-free, sugar-free, healthy

Substitutions

I would really like it if you could make the exact recipe, without substituting anything. BUT I get it. So, I will share some ingredients that you could substitute for this recipe.

  • Substitute the old-fashioned rolled oats with some flour. Use ¾ + 2 tbsp of flour such as almond flour, coconut flour, or brown rice flour.
  • Use whichever plant-based milk you have on hand. There is really no difference in the result.
  • You could use baking soda instead of baking powder. For this recipe, you will need around 1 tsp of baking soda.
  • I know that this recipe is called sweet potato vegan brownies, but if you don’t have enough sweet potato puree, add some mashed banana! If you add banana, you may need some extra flour, as the banana is more watery than a sweet potato. Add 2-4 tbsp of extra flour to the batter if you are adding mashed banana.
  • Instead of peanut butter, you can add whichever nut butter you like. I guess crunchy nut butter will work fine in this recipe. Or even consider adding sunflower seeds butter!
  • All kinds of neutral-smelling/tasting oil will work well in this recipe. I actually used unrefined coconut oil, but the sweet potato brownies didn’t have any coconut taste. However, other oils might have a strong taste, so avoid using strong smelling oils for this recipe.
  • As you can see, I added almonds to the brownies, to make them as healthy as possible. But chocolate chips will work great. Also, you could add walnuts, pecans, or any kind of seeds/nuts/dried fruits of your choice.
sweet potato, brownies, vega, gluten-free, sugar-free, healthy

Storing the sweet potato vegan brownies

  • The best option is to store the sweet potato brownies in the fridge for up to 5 days. Store them in an air-tight container.
  • Serve them directly from the fridge or warm them up in a microwave and serve with some ice cream on the side. It tastes like lava cake!
  • Place them in the freezer in an air-tight container for up to 3 months. Let them thaw in the fridge overnight or for at least 6 hours before serving.

Want more delicious recipes?

Do the sweet potato brownies taste like sweet potato?

Not at all. Some of you might be upset hearing this, but the truth is that the brownies don’t taste at all like sweet potatoes. The sweet potatoes are there for more reasons:

  • The nutrition that they provide.
  • The sweetness and consistency of the brownies.
  • Because maybe you have a bunch of sweet potatoes that have to be used.

Are these vegan sweet potato brownies gluten-free?

Yes. They are gluten-free. We use oat flour instead of regular flour and no other gluten ingredients. So, you are all covered!

Be careful when buying oats, because some of them may contain gluten. So, make sure to buy certified gluten-free old-fashioned rolled oats.

As for the sweet potatoes, you should know that they are totally gluten-free! Read more about that in this article. 

Can I use directly oat flour instead of blending the oats?

Of course! Use ¾ + 2 tbsp oat flour instead of 1 cup oats. The result will be the same.

Which pan is the best for baking the brownies?

Anything that is smaller than a 9×9 baking pan will work fine. Even if the pan is not square, it will still be great!

I used a glass pan, but an aluminum one will work great. But if using an aluminum pan, let the brownies in the oven for 10-15 minutes longer, as the baking time of glass and aluminum differs.

sweet potato, brownies, vega, gluten-free, sugar-free, healthy

What color of sweet potatoes should I use?

The color doesn’t matter as long as the potatoes are sweet potatoes, and not classic potatoes. Yellow, orange, red, or purple sweet potatoes work perfectly in this recipe!

Can I use canned mashed sweet potatoes for the brownie?

Yes, you can do that. This way, you save a lot of time and probably some dishes to wash.

P.S. you are lucky if you can find canned sweet potatoes in your country, because in mine – I don’t!

Instructions for making the vegan sweet potato brownies

  1. Start by baking the sweet potatoes. Make some holes in them and place them in the oven for 30-40 minutes at 200 C / 400 F. Let them cool, remove the skin and mash them.
  2. Next, into a blender or food processor, add the oats and blend for 1-2 minutes until flour is formed. Set the flour aside.
  3. Into the same blender, add the plant-based milk and the dates. Blend for a few minutes until combined.
  4. Transfer the oat flour into a medium mixing bowl, along with the cacao powder and baking powder. Mix everything until well combined.
  5. Then, add the mashed sweet potatoes, peanut butter, coconut oil, and the date and milk mixture. Stir again.
  6. Lastly, add half of your chopped almonds and fold in gently.
  7. Into a baking pan, add the batter and spread evenly. Add the rest of the almonds.
  8. Bake for about 30 minutes on 175 C/ 350 F. (P.S. if you have an aluminum pan, bake for 40 minutes instead of 30).
  9. Let the brownie cool completely before cutting and serving. Otherwise, they are going to break apart. Store in the fridge for up to 5 days.
sweet potato, brownies, vega, gluten-free, sugar-free, healthy

Sweet potato brownies (vegan, gluten-free, sugar-free)

It seems impossible to enjoy a brownie without feeling guilty afterwards. But with this recipe of sweet potato brownies, evething is possible! They are vegan, gluten-free and sugar free. Plus, super fudgy and delicious! Enjoy!
Prep Time 40 mins
Baking time 40 mins
Total Time 1 hr 20 mins
Course Breakfast, Dessert, Snack
Cuisine American, Vegan
Servings 15 brownies
Calories 206 kcal

Ingredients
  

  • 2 medium sweet potatoes
  • 1 cup old-fashioned rolled oats
  • 1/2 cup plant-based milk
  • 10 seedless juicy dates
  • 1/2 cup cacao powder
  • 1 tbsp baking powder
  • 1/3 cup peanut butter
  • 1/2 cup coconut oil
  • 1/2 cup chopped almonds

Instructions
 

  • Start by baking the sweet potatoes. Make some holes in them and place them in the oven for 30-40 minutes at 200 C / 400 F. Let them cool, remove the skin and mash them.
  • Next, into a blender or food processor, add the oats and blend for 1-2 minutes until flour is formed. Set the flour aside.
  • Into the same blender, add the plant-based milk and the dates. Blend for a few minutes until combined.
  • Transfer the oat flour into a medium mixing bowl, along with the cacao powder and baking powder. Mix everything until well combined.
  • Then, add the mashed sweet potatoes, peanut butter, coconut oil, and the date and milk mixture. Stir again.
  • Lastly, add half of your chopped almonds and fold in gently.
  • Into a baking pan, add the batter and spread evenly. Add the rest of the almonds.
  • Bake for about 30 minutes on 175 C/ 350 F. (P.S. if you have an aluminum pan, bake for 40 minutes instead of 30).
  • Let the brownie cool completely before cutting and serving. Otherwise, they are going to break apart. Store in the fridge for up to 5 days.

Video

Notes

  • The dimension of the pan doesn't matter that much. Just don't use a bigger than 9x9 pan.
  • Add chocolate chips instead of almonds if desired. 
Keyword sweet potato brownies, vegan brownies

Sweet potato brownies vegan

Per slice of brownie:

Protein: 3,5% of your daily dose

Net Carbs: 9,5% of your daily dose

Fat: 16% of your daily dose

Fiber: 13% of your daily dose

Iron: 5% of your daily dose

Calcium: 10% of your daily dose

Vitamin A: 166% of your daily dose

Vitamin C: 5% of your daily dose

Folate: 3,5% of your daily dose

Potassium: 11% of your daily dose

*please note that these numbers are estimated 

Please note that I may earn a small commission from Amazon and iHerb in case you decide to buy products from these sites. 

If you liked the recipe, share the result in the comment section below, I would be glad to see the result and you may help others as well doing so.

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