These fudgy sweet potato brownies are naturally sweetened with maple syrup and made entirely vegan and gluten-free using oat flour, cacao, and almond butter. They're topped with pecans and chocolate chips for a rich, satisfying healthier dessert.
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To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
Adjust oven temperature to 350 degrees F (176 C) and line an 8x8-inch baking pan (or similar-size pan) with parchment paper. Set aside.
To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.
Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved (see photo).
Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes - 1 hour.
Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.
Store covered at room temperature up to 3 days, refrigerate up to 5-7 days, or freeze up to 1 month. Serve warm or at room temperature, optionally topped with dairy-free ice cream.
Yes. Use 2/3 cup all-purpose flour, though this will remove the gluten-free claim. Oat flour keeps the recipe naturally gluten-free and adds a subtle nuttiness.
Bake at 350°F for 28-32 minutes. The edges should appear slightly dry and a toothpick inserted in the center should come out mostly clean with just a few crumbs—not overly gooey.
Yes, peanut butter works as a 1:1 swap for almond butter. The flavor will be slightly more pronounced but the texture will be identical.
Store covered at room temperature up to 3 days, refrigerate up to 5-7 days, or freeze up to 1 month. They taste good warm or at room temperature.
The recipe includes instructions for roasting and mashing fresh sweet potato. You can use canned sweet potato purée as a shortcut if unsweetened.
