This healthy Sweet Potato Brownie recipe is wonderfully chocolatey and delightfully gooey in the centre—exactly what a brownie should be. Naturally gluten-free, vegan and free from refined sugar, this is one of my favourite desserts to make and share.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Sweet Potato Brownies
- Substitutions
- Variations
- How to make Sweet Potato Brownies
- Leftovers
- Recipe FAQs
- Sweet Potato Brownies Recipe
Why this recipe works
These sweet potato chocolate brownies are a crowd-pleasing treat that works throughout the year. Whether you bake them for your household, take them to a potluck or share them with friends, they’re bound to be enjoyed by many.
Providing a vegan and gluten-free option means guests with dietary restrictions can still enjoy a decadent dessert. The texture is the ideal balance of chewy and fudgy, and the flavour is rich and chocolatey without refined sugar.
Ingredients to make Sweet Potato Brownies
- Sweet potatoes – the base of these brownies; they add moisture, natural sweetness and a creamy texture.
- Ground almonds – give structure and moisture; they help create a tender crumb.
- Buckwheat or brown rice flour – good gluten-free flour options that keep the brownies light yet sturdy.
- Medjool dates – a natural sweetener that blends smoothly into the batter.
- Ripe bananas – add natural sweetness and help bind the mixture.
- Cacao powder – provides the deep chocolate flavour; use cacao for a richer, less processed taste.
- Pure maple syrup – a little extra sweetness; adjust to taste.
- Salt – enhances and balances the flavours.
- Coconut oil – for greasing the pan so the brownies release easily.
See the recipe card below for exact measurements and full details.
Substitutions
- Flour: Any suitable gluten-free plain flour or a 1:1 baking flour should work if you don’t have buckwheat or rice flour.
- Dates: Regular dates can be used in place of Medjool dates; soak first if they are dry.
- Cacao powder: Cocoa powder can be substituted, though it is slightly sweeter and more processed.
- Maple syrup: Runny honey or agave syrup are good alternatives if not strictly vegan.
Variations
- Deluxe: Fold in vegan chocolate chips or sprinkle a few on top before baking. Serve with a scoop of dairy-free ice cream for a more indulgent treat.
- Kid friendly: Involve children in measuring and mixing. Add colourful sprinkles on top after baking for a fun finish.
How to make Sweet Potato Brownies
Step 1: Preheat the oven to 180°C. Peel and chop the sweet potatoes into small cubes. Boil until tender, about 10 minutes.
Step 2: While the sweet potato cooks, pulse the dates and ripe bananas in a food processor until smooth.
Step 3: Drain the cooked sweet potatoes well and add them to the food processor with the banana-date mixture. Blend until you have a very smooth batter.
Step 4: Transfer the batter to a bowl and stir in ground almonds, flour, cacao powder, a pinch of salt and maple syrup until combined.
Step 5: Line a square baking tray with baking paper and grease it with coconut oil. Spread the batter evenly, aiming for roughly 1 cm thickness.
Step 6: Bake at 180°C for about 30 minutes. Allow the tray to cool completely before slicing into squares and serving.
Hint: Aim for approximately 1 cm thickness when spreading the batter for an even bake and the ideal gooey centre.
Leftovers
Store leftover brownies in an airtight container in the fridge for 2–3 days. They also freeze well for up to two months—slice and wrap portions before freezing for easy reheating. Reheat briefly in the microwave or enjoy chilled.
Recipe FAQs
Yes — sweet potato adds natural sweetness and moisture. Combined with dates, ripe bananas and a little maple syrup, these brownies are rich and satisfying.
Cocoa or cacao powder works very well in this recipe. Cacao offers a deeper, less processed flavour; cocoa powder is a fine substitute if needed.
Compared to conventional brownies, these are a healthier option: they feature whole-food sweeteners and fruit, are refined sugar-free, and include nutritious ingredients like sweet potato and almonds.
Bake at 180°C for about 30 minutes. They should be set at the edges and slightly gooey in the centre when finished.
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Sweet Potato Brownies
Ingredients
- 2 sweet potatoes, (roughly 600g)
- ⅔ cup ground almonds, (80g)
- ½ cup buckwheat or rice flour, (100g)
- 8 dates, pitted
- 2 ripe bananas
- 4 tbsp cacao powder
- 1 tbsp maple syrup
- pinch salt
Instructions
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Preheat the oven to 180°C. Peel and roughly chop the sweet potato into small cubes. Boil until soft, about 10 minutes.
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While the sweet potato is boiling, blend the dates and bananas in a food processor until smooth.
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Drain the sweet potatoes well, then add them to the food processor with the banana-date mixture and blend until the batter is very smooth.
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Transfer the batter to a bowl and stir in ground almonds, flour, cacao powder, a pinch of salt and maple syrup until well combined.
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Line a square baking tray with baking paper and grease with coconut oil. Spread the batter evenly to about 1 cm thickness.
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Bake at 180°C for 30 minutes. Allow to cool fully before slicing and serving.
Notes
Substitutions & Variations: Options are listed in the post above.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat briefly or enjoy cold.
To Freeze: Freeze for up to two months in an airtight container.
Tip 1: Serve with ice cream for an extra treat.
Tip 2: Use greased baking paper to prevent sticking.
Tip 3: If you don’t have a food processor, a blender or electric hand mixer will work.
Nutrition
