sweet potato browniesSome 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?

gluten free browniesThis 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!

gluten free brownies healthyYes—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!

sweet potato brownies veganI hope you love these treats as much as I do! My sweet potato brownies are:


Rich + Indulgent

Nutrient Dense

Naturally Sweetened

& SO Delicious

oat flour browniesIf 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 cookiesgluten free oatmeal chocolate chip cookies, sweetheart cake balls, carrot cake bread, or my blackberry breakfast cookies.

Sweet Potato Brownies

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!
Prep Time10 mins
Active Time35 mins
Total Time45 mins
Course: Dessert, Snack
Cuisine: Gluten Free, Vegan
Yield: 12 brownies
Author: The Local Sprout


  • 1 Tbsp. flaxmeal
  • 1 large sweet potato steamed and cubed
  • 10 dates pitted
  • 3/4 cup rolled oats ensure certified gf for gluten free eaters
  • 1/4 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
  • 1/2 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.


This recipe is a revamp of my original sweet-potato walnut brownies.
Nutrition information is a rough estimate for 1 brownie of 12.


The Local Sprout

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