Some nights all I want is to sit down to a movie, cuddle up with a blanket, and indulge in a big, gooey brownie.
Anyone else?
This gluten free + vegan brownie is my go-to on those kind of nights. It is rich, sticky, and tastes incredibly indulgent—but is secretly healthy.
Say hello to your new favorite “healthy” treat! Let’s make Sweet Potato Brownies!
Yes—you heard that right. These brownies are made with sweet potatoes! The sweet potato gives the base a creamy, moist texture unlike any other brownie I’ve tried. Paired with maple syrup and sticky dates, the base is naturally sweet and leaves you feeling nourished.
My sweet potato brownies are so easy to make. With only 12 ingredients and 45 minutes you can have these treats on your table in no time!
I hope you love these treats as much as I do! My sweet potato brownies are:
Gooey
Rich + Indulgent
Nutrient Dense
Naturally Sweetened
& SO Delicious
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
For more delicious, gluten free treats, check out my gluten free chocolate chunk cookies, gluten free oatmeal chocolate chip cookies, sweetheart cake balls, carrot cake bread, or my blackberry breakfast cookies.
- 1 Tbsp. flaxmeal
- 1 large sweet potato, steamed and cubed
- 10 dates, pitted
- ¾ cup rolled oats (ensure certified gf for gluten free eaters)
- ¼ cup almond flour
- 3 Tbsp. cacao powder
- 1 tsp baking powder
- 1 tsp salt
- 1 Tbsp. coconut oil, melted
- 3 Tbsp. maple syrup
- 1 Tbsp. almond butter
- ½ cup vegan dark chocolate chunks
- Preheat oven to 375°F. Line an 8 inch baking pan with parchment paper. Set aside
- Make your flax egg: In a small bowl, combine flax meal with 3 Tbsp. of cold water. Stir and set aside to gel.
- In a high-speed blender or food processor (a food processor will work better for this recipe), combine the cubed sweet potato and dates into a thick, creamy paste.
- Add in the prepared flax egg, oats, almond flour, cacao powder, baking powder, salt, coconut oil, maple syrup, and almond butter. Blend until smooth and creamy.
- Scoop brownie batter into prepared baking pan and spread with a rubber spatula to smooth. Sprinkle with the dark chocolate chunks and transfer pan to oven.
- Bake for 35 minutes, or until brownies are firm, but still tender on the inside (they will firm-up more after cooling). Immediately after removing pan from oven, spread the soft chocolate chunks with a rubber spatula to create an even chocolate coating over top of the brownies.
- Let brownies cool in pan until chocolate is hardened and can be sliced without sticking to a knife. (Sometimes I place the entire pan in my refrigerator to speed up the process).
- Slice brownies into 12 equal pieces and enjoy! Leftovers will keep in airtight container on counter for up to 3 days or refrigerated for up to a week.
Nutrition information is a rough estimate for 1 brownie of 12.
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