Sweet Potato Brownies
Jamie is a recipe developer, content creator, and registered dietitian with expertise in food allergies. She is passionate about food and behaviors that affect people's health and strives to encourage people to become more nutritionally-informed, utilize ingredients effectively and sustainably, and form a positive relationship with food. In her free time, she enjoys playing piano, hiking, and trying new foods!
- Dessert
Fudgy, chocolate-y brownies made with mashed sweet potato, nut butter, and oat flour — vegan, gluten-free, and 243 calories a square.
These sweet potato brownies are fudgy, decadent, and chocolate-y and make for a great way to sneak in some vegetables. If you love a sweet treat but want to keep it nutritious, these are gluten-free, dairy-free, and plant-based. They’re rich, fudgy, and moist, and they don’t actually taste like sweet potatoes at all. Plus, they’re a good source of protein and are packed with vitamin C, iron, and fiber. These brownies don’t spike blood sugar as much as traditional brownies because of a few ingredient swaps that help lower glycemic impact.
Why This Works
Swapping oil for sweet potato purée and nut butter adds fiber, protein, and nutrients while keeping the brownies moist and fudgy. Swapping white flour for oat flour increases the fiber and protein content, and may help create a steadier blood sugar response than refined white flour.
Nutrition (per serving)
| Calories | 243 |
|---|---|
| Protein | 8g |
| Carbs | 23g |
| Fat | 15g |
Ingredients
| Mashed cooked sweet potato | ¾ cup |
|---|---|
| Creamy natural nut butter, stirred | 1 cup |
| Oat flour | ⅓ cup |
| Brown sugar, unpacked | ½ cup |
| Cocoa powder | ¼ cup |
| Vanilla extract | 1 tsp |
| Baking powder | 1 tsp |
| Salt | Pinch |
| Chocolate chips, dairy-free if desired (optional) | ⅓ cup |
Step-by-Step Instructions
1 Preheat
Preheat the oven to 325° Fahrenheit.
2 Mix the batter
Add all the ingredients (except the chocolate chips) into a large bowl or a food processor, and mix or pulse until a smooth batter forms.
3 Fill the pan
Pour the batter into a greased 8 x 8″ baking pan or a pan lined with parchment paper.
4 Top and bake
Top the brownie batter with some chocolate chips (if using) and bake the brownies in the oven for 20-25 minutes at 325°F.
5 Cool
Remove the brownies from the oven and allow them to cool for about 10 minutes before serving.
6 Set
The brownies will firm up the more they sit at room temperature.
Notes & Tips
- The cooked sweet potato can be baked or steamed.
- Use a nut-free butter (i.e. sunflower seed butter) or tahini.
- Use dairy-free chocolate chips.
- Store the brownies in the fridge in an airtight container for up to 5 days.
Jamie is a recipe developer, content creator, and registered dietitian with expertise in food allergies. She is passionate about food and behaviors that affect people's health and strives to encourage people to become more nutritionally-informed, utilize ingredients effectively and sustainably, and form a positive relationship with food. In her free time, she enjoys playing piano, hiking, and trying new foods!
