Brittany Churchill
  -  Food + Recipes   -  Vegan Sweet Potato Brownies of Your Dreams

cliquez ceci These are the healthiest most delicious brownies I’ve ever made! I love baking with sweet potatoes they’re sweetness is amazing in desserts, especially healthy ones.I absolutely love these & so does everyone else! They are a hit every time I bring these along with me. If you use all clean, healthy ingredient options in these they are completely guilt free. These brownies are rich & fudgy and very filling.


1 cup rolled oats (certified gluten-free are the best)

2/3 cup unsweetened cocoa powder

1 tsp baking powder

1/4 tsp fine salt

1 packed cup cooked sweet potato – no skin (usually one sweet potato medium sized)

2/3 cup pure maple syrup

1/2 cup raw creamy unsalted almond butter

1/4 cup olive oil

1 tablespoon pure vanilla extract

For the almond butter swirl:

1/2 cup raw creamy unsalted almond butter (runny no sugar no salt)

2 tablespoons pure maple syrup

1/4 teaspoon fine salt

  1. Boil water & add chopped & peeled pieces of sweet potato for about 12mins (check with fork) or you can steam them for about the same amount of time.
  2. Preheat oven to 350 degrees and grease an 8×8 baking pan with coconut oil or olive ( I like using a silicone brush).
  3. In a high-speed blender process the oats until a fine flour forms (about 60 seconds on high speed). This creates your oat flour.The blender should be completely dry for this to work well. Transfer this homemade oat flour to a large mixing bowl and mix in the other dry ingredients (cocoa powder, salt and baking powder).
  4. To the blender add all the wet ingredients: cooked sweet potato, maple syrup, almond butter, olive oil and vanilla.  Blend on high speed for 30 seconds until well combined and transfer to the mixing bowl. Stir or use a hand mixer to combine the dry and wet ingredients until a thick and fudgy batter forms.  Transfer to the prepared baking pan and use a spatula to spread out into an even layer.
  5. Next, prepare the almond butter swirl. Make sure the almond butter oils are stirred in well so it’s as liquids as possible. Use a one-cup glass measuring cup and a spoon to combine the almond butter, maple syrup and salt.
  6. To the brownie pan, add dots of the almond butter mixture and swirl with a chopstick or knife.
  7. Bake on the center rack for 30 minutes. Remove from oven and let cool in the pan for 45 minutes.  Slice & serve (the brownies are really fudgy so you may need to wipe your knife clean between cuts)
  8. Store leftovers in an airtight container & refrigerate for up to 5 days… they don’t usually last that long 😉


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