Fudgy Sweet Potato Brownies (V/GF)

I made this recipe per the instructions, with only one small modification (I added a little instant espresso powder to deepen the chocolate flavor). I found them too bland for my taste and a bit dense/gluey. I will try modifying with some spices and maybe a different type of flour. I like the fact that they aren’t super sweet, but the flavor could use a little boost.

These were SO good! I made them nut-free so substituted almond butter with sun butter. I also added chocolate chips in place of the nuts. These brownies satisfy that chocolate craving without being junk-y. I will be making these again and again!

Great recipe! Thank u so much! 💕

These brownies are in the oven now for a party tonight. They look amazing and I tried oat milk chocolate chips on them. Thank you for a wonderful recipe.

I had some leftover sweet potatoes and decided to make this recipe and I’m so glad I did. These brownies are fabulous! I didn’t have any oat flour on hand, and didn’t feel inclined to make any, so I substituted chickpea flour and it worked like a charm!

I made these when a strong chocolate craving hit, needed something gluten free, and had a pretty limited pantry to work with. I do like them, but I found it to be much more enjoyable when I stopped calling these brownies and thought of them more as baked oatmeal. Which makes sense, these aren’t much different than the viral baked blended oats.

My batter was too dry, so I added some non-dairy milk to get the batter to match the picture. Because there is no raw egg or flour, I would recommend tasting before baking and adjusting as needed if you would like them to be sweeter (perfect for me but quite dark). It may come down to some variability in sweet potatoes.

Great recipe! First time making any kind of brownies from scratch and I’m pretty proud to say they came out quite good. I used purple sweet potato (that’s the only kind I had) and I boiled it instead of baked/broiled. I think my mistake was not saving some potato water as my “puree” was pretty dense. But I added some oat milk at the end and it seemed to aid the issue. I used peanut butter instead and no pecans (tree nut allergy). I also used gluten free flour as I was out of oat flour and consistency wise, they seemed just fine. The overall taste was good. VERY dark chocolatey and not too sweet. I personally like them a little sweeter, especially when it’s dark chocolate. But my boys loved them and my husband will probably be obsessed once he tries them since he lives off of dark chocolate. Would def make again. Thanks!!

These are the best brownies I have eaten since going vegan! My non-vegan husband loved them too! Love the pecans on top but not inside the brownies. I will definitely be making these again!

These are absolutely delicious! I didn’t use pecans but they came out perfect. My teenage daughter loves them which is the true test. Already planning on making another batch tomorrow.

Love this recipe! It’s fabulous, rich, and fudgy as is, but is also a very adjustable and forgiving recipe. I’ve added more sweet potato and it’s fine. I’ve swapped agave or brown sugar when I’ve been out of maple syrup. I typically use almond flour instead of oat flour just because it’s a pantry regular. I’ve also used regular flour and it works fine too. When I’ve been counting macros and wanted to bump up the protein and lower fat, I’ve substituted applesauce for the oil, peanut powder for the almond butter, and added protein powder and while those substitutions made it more cakey rather than fudgy, it was still delicious.

This recipe is so amazing, and really easy to adapt! I’ve made them with sweet potato, pumpkin, and butternut squash purée. I’ve also tried with peppermint or almond extract instead of vanilla. The base recipe is delicious, but every substitution has also been really good.

I made whipped sweet potatoes with spices and maple syrup for Thanksgiving. I always make far more than is needed, so I went in search of a recipe in which to use the leftovers and found this one.

I doubled the recipe to a 9×13, but since I had put maple syrup in the potatoes, I didn’t double that amount. I probably should have, as it was like cookie dough and I needed to add some liquid to get it to a thick batter consistency.

I’m not V/GF, so I used AP flour for convenience, but I think I’ll try oats next time. They have a better flavor and texture.

They came out quite good, but not very sweet, probably because they only had half the maple syrup. I don’t care for super sweet things, but I made them for a church function, so I think I’m going to add a simple glaze on the top.

I’ll definitely be making them again.

This is the best dessert I’ve made with sweet potatoes. I used honey and sunflower seeds and had to bake them for 37 minutes in my oven.

So good. My daughter says they are better than “regular” brownies. We used sunbutter so that they are school lunch friendly and made them “two bite” brownies in mini cupcake tins. Perfection!

Fab!! Nothing more to say😊

I made these and they are incredibly delicious! Especially with the chocolate chips and pecans on top!

Yuuuummmm! I had to improvise a lot because I didn’t plan to bake but then wanted a fudgy brownie and adapted the recipe. I’ll post it below. Also everyone who had some melted into pure bliss. Thank you! :) I will have my last slice with my afternoon tea and shall enjoy the yummy goodness! (It also stayed wonderfully yummy for a week in the fridge).

My adapted recipe was this:

255 g sweet potato purée (see instructions)
*Used pumpkin pumpkin instead because I had pumpkin*

160 ml maple syrup
*I changed it a bit: I melted some dark chocolate and supplemented part of the sirup with it. I think it was about 50 grams? Also I used agave because it was what is had*

128 g almond butter or peanut butter
*used tahini because it was what I had*

1 tsp pure vanilla extract
*used some vanilla bean mark and then later also one pack of organic vanilla sugar because due to the chocolate I had less sweetener in*

22 ml avocado oil (or sub melted vegan butter, melted coconut oil, or olive oil)

48 g cocoa powder or cacao powder (the higher quality the better // such as this one)
*added more because I wanted mooooore chocolate. Probably 2, 3 tablespoons? Not sure.*

1/4 tsp sea salt

1 tsp baking powder

60 g oat flour (we also tested almond and coconut flour, and while they did work, we preferred oat // GF all purpose should also work)
*used tijgernoten flour, which has quite a nutty and sweet flavour*

50 g chopped raw pecans (or sub walnuts, but we liked pecans better)
*threw in some hazelnuts i had*

45 g dairy-free chocolate chips (optional)
*not optional* :D

I have made these a few times. When I follow the recipe exactly they come out perfect. They’re gooey, soft and incredibly Moorish. The only substitution I make is swapping the pecans for almonds because I’m allergic to all other nuts. I’ve also made them with honey instead of maple syrup and olive oil instead of avocado oil but they’re not as gooey and tasty in my opinion. I bake mine for 28 minutes which is just right for my oven.

Honestly I made so many tweaks (mostly accidental!) I don’t know if I can even say I followed the recipe at this point, BUT I will write what I did and how it tasted in case anyone want’s to recreate my version..

Firstly, I didn’t have maple syrup or enough nut butter so I improvised :’)

I had a little rice syrup so I added two heaped tsp of that, a sprinkle of sugar, some (5) soaked dates (note, these are all less sweet than maple syrup so it’s quite rich) and as my batter was dry I added extra coconut oil and a little butter (I didn’t measure, just went by the consistency), but you can sub that for any vegan alternative.
I also melted 1/3 block of dark chocolate and used that as extra moisture, which makes the brownies more gooey and fudgey. For nuts I used hazelnuts.
I used cornstarch for my GF flour, organic cacao powder for the chocolate flavour.
I put them in mini cupcake tins and added little pockets of apricot jam, blackcurrent jelly and almond butter (three different flavour alternatives) in the center so they are more like brownie bites with filling. They look adorable and are absolutely delicious!

One thing to note is they are very smooth, only need about 14 mins to bake and make sure not to over fill them or the removal is not fun :’)
Also, with the jam they are quite sweet so honesty recommend less sweetener if you don’t like sweet brownies :)

Very much enjoyed these brownies. Made a few tweaks. I try to eat all whole food plant based, no sugar, so try to use only fruit for sweeteners. In this recipe I used 1/4 cup pure date syrup and 1/4 maple syrup. I also used half almond butter and half pure tahini. Also used a baked Japanese sweet potato. I stirred it all together and it all glued together into one piece. I was able to just flatten it into pan without it sticking to my fingers at all. I have a small toaster size convection oven and baked it for ONLY 20 minutes at 325 and it was totally done. Any more it would have burnt. Didn’t add any nuts or chocolate chips on top. Came out just right with a slight cake brownie texture.

This is my all time favorite brownie recipe and I have been baking them up at least once a month! I’m currently pregnant and craving chocolate so this make me feel good about my dessert option. These are incredible. I make them with coconut oil instead of avocado oil, peanut butter instead of almond butter, and I add chopped Brazil nuts instead of pecans. I also lowered the maple syrup to only a half cup because my jarred peanut butter has sugar in it. I keep them in the fridge and they are great straight out of the fridge but sometimes I keep one out to get to room temp and I am telling you it tastes like fudge! Definitely better at room temperature. I’ve been giving these out to my friends and family I just have to share the love. Thank you for this amazing recipe!

I tried these today and did a few changes, as I chopped Brazil nuts, peanuts, and walnuts on top as well as the chocolate chips! I also used peanut butter as I had it in the house! Very moist, very delicious and my husband absolutely loves these! Oh dear! 😂!

This is the best GF brownie I’ve done! Dangerous – can’t stop eating it!

Oh man! These are good! This is the 2nd sweet potato brownie I’ve tried, and while I liked the other one…this one wins! I ground up my oats to make the flour. It was a little coarse. I’m not sure how fine it’s supposed to be. I also used 1/2 cup honey and omitted the nuts (my oldest won’t eat them 🙄) otherwise everything else was the same.

OMG, these are amazing! I used peanut butter as I couldn’t get hold of almond butter today! I will try it with almond butter next time but the peanut butter was delicious. My kids loved them and had no idea they were a healthier version of the classic brownie! Yum! Thank you!

First time trying sweet potato in a dessert! Used regular flour, almond butter, and omitted pecans. Also tried normal oven mode instead of fan oven. Baked at 175° for 35 minutes. Looking for diabetic-friendly recipes and never disappointed with this website. Fuss-free and perfect for chronically ill young adults at home who like to cook in a non-stressful environment ! Highly recommend it 😁🙌🏼

YUM! Just made these (exactly as per recipe) and they are fabulous. So easy to make as I had all the ingredients on hand. I actually cubes the sweet potato and boiled it and mashed it and that worked well for me. Will make again!

The texture was perfectly moist and it was super easy to make! I only wish they were sweeter. Can I increase the maple syrup? I think next time I’ll use a sweetened nut butter or Nutella too. I’ll definitely make this again, just need to adjust the sweetness a little.

I used monk fruit “maple syrup” and honey roasted peanut butter and they came out so good! Thank you!

Turned out great!!!!! I used walnuts instead of pecans. I also used quinoa flour instead of oat (as I cannot tolerate oats) and it worked perfectly!

Loved how the brownies turned out. Had the ingredients pretty much on hand so making it wasn’t difficult. Just the right sweetness. Biggest plus was the two thumbs up from my anti-vegan, anti gluten free husband 😉. The one serving did not spike my blood sugar out of normal range. Will definitely make again in regular rotation.

I usually roast a whole potatoe in tinfoil for about an hour, so that’s what I did. Cut the maple syrup down to 1/2 cup, and used PB/coconut oil/oat flour. I topped with dark chocolate chunks, cracked hazelnuts, and flaked sea salt. I had to cook longer, but ultimately they were still very moist and sticking to the toothpick. But that’s fine- ooey gooey brownies are great lol.

They were AWESOME, my brother loved them too. They honestly didn’t even need the chocolate chips, they were still very rich/sweet. Side note- I usually whip up a quick frosting with cocoa powder/maple syrup/plant milk. I think coconut flakes would make a nice topping also.

Thanks for the recipe! :)

I just made these with cashew butter (it was what I had on hand) and gluten free flour (all purpose 1:1 replacement) and they came out incredible!!!! Soft, moist, chocolate-y, and sweet but not too sweet. Seriously have to stop myself from eating the entire batch at once lol

Wow! These came out absolutely DELICIOUS. I followed the recipe exactly until I got to the nuts. I used walnuts because that’s what I had. Just delicious! Thank you so much.

This recipe is amazing and I’ve made it 5 times since I discovered it last month. The batch before last I subbed honey because I was out of Maple Syrup. It was the only substitute I made.. For the record I do not recommend that sub, that batch was super sticky- like peanut butter on the roof of your mouth, hard to swallow sticky. Switched back to maple syrup and it was perfect again. I will try the brown sugar sub another commenter suggested if I ever am without maple syrup again.

I was VERY SUSPICIOUS and hesitant when I imagined sweet potato in a brownie, but this are CRAZY GOOD! I mean CRAZY…as in they taste like conventional brownies, like, the good kind. Wow! I’m amazed. Thank you once again, minimalist baker!

Amazing!!! I used light brown sugar instead of maple syrup. And canned sweet potato purée. I did have to cook them about five minutes extra because the canned sweet potato was wetter than just a roasted sweet potato would be. These were phenomenal!

These are by far the best taste and texture of any vegan brownies I have ever made 😋 and given the healthier ingredients I couldn’t be happier, absolutely fantastic recipes MB crew 😀

These are AMAZING. If you are considering making them, LET THIS BE THE REVIEW TO CONVINCE YOU.

I have been making them since since 2021, and they turn out better every time. I have used both regular sweet potatoes and murasaki; I like murasaki more as they make them slightly creamier with a touch of sweetness. I usually wrap them in foil then roast them in the oven at 400 for an hour, peel them, and puree them in my food processor. I have also subbed out almond butter for tahini and they are just as good!
THANK YOU for this recipe! They have remained a staple in my house for years now.

These are literally my favorite snow-day snack/baking activity. Cannot recommend them enough.

This recipe was incredible! I added vegan white chocolate chips in the batter and put some on top when I took them out of the oven. When they melted, I “iced” the brownies and then sprinkled peppermint crumbles over the top. They were amazing!

These are the best! I Have made these with peanut butter, Mac and Damien at better have made these with peanut butter, macadamia nut butter, and tahini. I really like the tahini the best. Even my non-vegan friends absolutely love these.
Your recipes are the best! You are one of my favorite “go-to’s” for recipes.

Dear MB team,
This was incredible, I didn’t expect it to be that good. This is the best way to use leftover sweet potatos :)

These were absolutely incredible. I used chocolate protein powder instead of cocoa powder and I used all purpose flour. I also added like 2-3 tbsp of hersheys chocolate syrup because my batter was really light and thick. The texture was perfect they rose so nicely and are so fudgy. Chocolate chips are not optional!!

Hands down my favorite brownie recipe! So smooth and moist! I’ve made with both peanut and almond butter both successfully. I use a little bit less than the maple syrup called for just so I can enjoy them with PRESSED vanilla ice cream (love that its also made with Maple syrup) the only problem with these brownies is I don’t want to share them!

I’ve made this recipe in the past and it was a hit!!! Thinking of subbing sweet potato for pumpkin this Halloween. Thoughts? Recommended changes to other ingredients? Thanks in advance for your help.

OMG, these are amazing. I used almond butter powder and low cal regular flour. Had to cook a bit longer due to the super gooey almond butter, would say 40 min in total but the key is to let them sit to be totally amazing and fudge like. The whole pan had 1052 cals so 1/12 = 88 cals. Will make these over and over.

I’m never going to try any other sweet potato recipe again! This is definitely the best I’ve ever tried. Amazing

Love this and many of your recipes. I don’t use oil so subbed unsweetened apple sauce. I have made it several times. Sometimes with Tahini and sometimes with Macadamia Nut butter. Love making this as guilt free special treat. Thank you!!!

*SERIOUSLY THE BEST BROWNIES I HAVE EVER HAD!*

Try these substitutions for delicious brownies.

• Instead of Oat flour try almond flour for especially moist brownies.

•Use coconut oil instead of avocado oil. Personally I feel like avocado oil enhances that vegetable flavor that people have discussed. Coconut oil COMPLETELY mask any sweet potato flavor.

•Swap maple syrup for 2/3 cup brown sugar.

Trust me when I say the batter taste exactly like your favorite boxed brownie mix. The result was a perfectly moist brownie with crispy edges.

I wanted to love this. I like healthy things. But everybody saying that “their families couldn’t taste the difference between this and a normal brownie”…… your loved ones are lying to you! Trying to make you feel better for serving them things only a fitness nut considers dessert.

Was it gross? No. But it absolutely tastes like almond butter, doesn’t stay goey, etc. My aunt described it as tasting “vegetal.”

I enjoyed eating it because it is sweet and chocolate-y, but don’t expect to please those whose palates are accustomed to real desserts.

I’m going to make a big statement: this is the best healthy baking recipe I have EVER made. I am an experienced and enthusiastic baker and am continually trying new ones. This one is special.

I’ve already made this brownie recipe 4 times and can confirm this is one of my favorite brownie recipes EVER!! It has a PERFECT consistency/texture. Not too fudgy but also not too cakey. My boyfriend literally begs me to make these because he just loves them that much!! My sibling also really enjoyed these and could not believe how clean the ingredient list was. These are definitely time consuming to make but dang they are good!! Thank you MB! <3

Minimalist Baker is at it again with another winner recipe! One of THE BEST vegan brownie recipes ever. No joke, made these for a friend who took a bite and said, “No way this is made with sweet potato! It tastes like you definitely stopped by a bakery on the way over here..unreal”.

Packed with nutrients from sweet potatoes, this gluten-free, dairy-free recipe is sure to please those looking for a healthier alternative to satisfy an ooey gooey chocolate fix. This is MUST TRY recipie, especially for the chocolate lovers out there.

Sometimes I sub unsweetened apple sauce for oil to cut down on the fat.

OBSESSED WITH THESE. Like wow they are so good. Got my brownie fix without all the sugar. Thanks for sharing this recipe!

Made these and I haven’t been able to stop eating them since!! Not going to lie, during the whole process I was very skeptical, but I tasted the batter right after mashing in the sweet potato puree and it was soooo good. I used all-purpose flour so I’d definitely make it again with oats and compare the taste. Thank you for sharing, I’ve found my new sweet fave treat!!

Sorry, I feel like if someone else had posted this, it would have saved me from wasting time and money in making this. These were just gross, I ended up throwing all of the brownies in the trash. Not one of my family of 6 could take it in. Bad after taste too.
I guess maybe sweet potatoes should not be used in brownies. I’ve had sweet potato chocolate ice cream and that was great.
I don’t mean to be harsh, I feel like I sound harsh in this review. I’m sorry. I appreciate you sharing this recipe, I’m thankful for all those like you who share recipes online because without you, I’d be lost on the kitchen.

the best brownies i’ve ever made, omg they were delicious. i used walnuts and peanut butter instead and they turned out amazing.

I tried another sweet potato brownie recipe online last year and did not like it. I decided to give them one more chance with yours and I’m SO glad I did! Your recipe is amazing!!! Gluten free and naturally sweetened bliss!

This is such a delicious recipe… but for some reason, even after 40 minutes, my toothpick still won’t come out clean! The mix looked a bit grainy when I finished stirring, so could the “not done” texture be because I didn’t blend the oats into flour for long enough??