Deliciously gooey and low in sugar to boot, these oat flour sweet potato brownies make a great treat!
Sweet potato brownies
These are ‘sweet potato’ brownies in the truest sense.
The added cocoa powder is but a smidgen, allowing the orange tuber to shine in all its glory. Please keep in mind, if you don’t like sweet potatoes, these probably aren’t for you!
If you are a lover of sweet potatoes and low sugar treats, then keep reading friends!
These soft and gooey treats make a great pre-workout snack. I often make and consume half the batch prior to a late afternoon gym trip, and the combination of ingredients makes for an awesome, energetic session!
Something about those sweet potatoes, let me tell you.
Low sugar and oat-based
My main goals for this recipe were to use oat flour and keep the added sweetener to a minimum. I already have a Buckwheat Brownie recipe, as well as a sweeter oat-based recipe from my early days of blogging, if these don’t interest you.
I got a big thumbs up from the entire family for these, so I hope you all enjoy them as well!
Oat Flour Sweet Potato Brownies
Ingredients
- 1/2 cup + 2 Tbsp oat flour
- 2 Tbsp cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 200 grams sweet potato flesh (about one cup) peeled and cooked
- 1 Tbsp melted coconut oil
- 1 Tbsp maple syrup
- 3 Tbsp milk of your choice (see Notes)
- 1 tsp vanilla extract
Instructions
- It's important to begin with room temperature ingredients, as the coconut oil will seize and form clumps in the batter if it becomes cold.
- Preheat the oven to 350 degrees.
- Whisk the flour, cocoa, baking soda, and salt in a medium bowl.
- In a separate bowl, mash the sweet potato and stir in the oil, maple, milk, and vanilla.
- Pour the sweet potato mixture in with the dry mix and stir until well combined.
- Oil a 7 x 5 inch baking dish and spread the batter evenly into the dish.
- Top with chopped chocolate or chocolate chips, if desired.
- Bake for 20-25 minutes (I like mine right at 20, even if they are a bit underdone).
- Cool 5-10 minutes before cutting to ensure best structure.
Notes
Nutrition
Notes:
I like to use these glass Pyrex dishes for baking smaller brownie batches.
I like to use my Homemade Coconut Milk in this recipe.
For a little extra sweetness, top these with some chopped chocolate or chocolate chips. I will sometimes add a little extra ‘oomph’ with this:
Brownie Drizzle:
1 T. coconut oil, melted
2 t. cocoa powder
1 t. brown rice or maple syrup
Mix and drizzle on top!
These are some of the items I use in this recipe:
Recipe Steps:
Measuring the sweet potato…
Mixing the dry ingredients…
Add in the sweet potato mixture…
Mix the batter…
Spreading the batter…
Post-bake…
Ta-da!
Lisa says
Hi, can I change the cocoa powder for cacao and the baking soda for baking powder instead? What can I substitute the coconut oil for? 350 degrees is it in Fahrenheit?
Lauren says
Cacao should work the same, though cacao is more bitter than cocoa. Try olive oil or butter for the coconut.
Holly says
Fantabulously delicious. My new staple dessert, seriously. I loved loved, loved these delicious amazing fantastic wonderful brownies. Saw them on Pinterest and left my full comments there.
You’re my hero.
Lauren says
Thanks, Holly! I’m so happy you liked them so much!
Asha says
This recipe is phenomenal! I substituted chocolate protein powder for the maple syrup and it was the perfect amount of sweet for a pre-workout breakfast. It tastes like a chocolate pudding cake. I cannot believe brownies made with such healthy ingredients are so unbelievably delicious. Thank you!
Alice. says
Hello Lauren, I tried this recipe yesterday. I had leftover sweet potato and figured it’d be good to use it up in brownies. I had tried sweet potato brownies before, with coconut flour though, and the couple recipes I tried sort of discouraged me from trying more. But your recipe uses oat flour, besides your recipes are always a hit, so I went for it and am happy I did 🙂 They came out really yummy, slightly pudding-y inside, but I liked that. I used honey (had no maple syrup on hand) and increased it to 2Tbsps, as I’ve had a sweeter tooth recently, but the sweetness came out just right: not too sweet, not too bitter. I actually ate half of the batch, then forced myself to leave the rest for the next day 😉 Today afternoon I had some craving, so I had two brownies and this is where I understood what you meant by that pre-workout energy boost. They filled me up well and satisfied the craving. I will surely be making them again! Thank you a lot, Lauren! 🙂
Lauren says
Thanks Alice, I’m so happy you liked them! I have some leftover sweet potato to use up with this recipe as well, hopefully on Saturday! 🙂
Tracy says
Wow ! Another delicious healthy treat ! So grateful I came across your blog – you are awesome ! Thanks again
Lauren says
Thanks so much Tracy! 🙂
Barbara says
I can’t wait to try these, Lauren. I love that they are a healthy version of brownies that are gluten-free for me and vegan for my daughter. A win-win!
Lauren says
Thanks Barbara, let me know how you like them if you do try them!
Josie says
Wowie! I can’t wait to eat this incredibly yummy looking treat!