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    Home » Recipes » Low Sugar Desserts

    Healthy Sweet Potato Brownies

    Published: Apr 7, 2022 · Modified: Mar 14, 2023 by Lauren · This post may contain affiliate links · 21 Comments

    Jump to Recipe  ↓

    Healthy Sweet Potato Brownies - Deliciously gooey, low in sugar, and gluten-free! These brownies make a great treat, and they're made with wholesome oat flour. Egg-free.

    Vegan sweet potato brownie with oats

    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!

    My main goals for this recipe were to use oat flour and keep the added sweetener to a minimum.

    I got a big thumbs up from the family for these, so I hope you all enjoy them as well!

    Oat flour brownie recipe

    How to make low sugar sweet potato brownies

    Before beginning, you might check out my post on the fastest way to bake a sweet potato!

    Measuring the sweet potato...

    Mixing the dry ingredients...

    Add in the sweet potato mixture...

    Mix the batter...

    Spreading the batter...

    Post-bake...

    Ta-da!

    Oatmeal sweet potato brownie recipe

    Recipe notes

    I like to use these glass Pyrex dishes for baking smaller brownie batches like this one.

    I use this food scale to measure the sweet potato.

    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!

    Vegan sweet potato brownie with oats
    Print Recipe
    4.60 from 20 votes

    Healthy Sweet Potato Brownies

    Deliciously gooey and low in sugar to boot, these brownies make a great treat! 
    Prep Time10 mins
    25 mins
    Total Time35 mins
    Course: Dessert
    Cuisine: American
    Keyword: Gluten-Free, Low sugar, Nut-free, Vegan
    Servings: 9 brownies
    Calories: 69kcal

    Ingredients

    • ½ cup + 2 Tablespoons oat flour
    • 2 Tablespoons cocoa powder
    • ½ teaspoon baking soda
    • ⅛ teaspoon sea salt
    • 200 grams sweet potato flesh (about one cup) peeled and cooked
    • 1 Tablespoon melted coconut oil
    • 1 Tablespoon maple syrup
    • 3 Tablespoon milk of your choice
    • 1 teaspoon 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 facts are based on using unsweetened almond milk.
    WW SmartPoints: 3

    Nutrition

    Sugar: 2.8g | Fiber: 1.7g | Calories: 69kcal | Fat: 2.2g | Protein: 1.5g | Carbohydrates: 11.2g

    If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!

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    Filed Under: Low Sugar Desserts

    Reader Interactions

    Comments

    1. Charanjit

      January 17, 2023 at 4:31 am

      Could I powder chocolate weetabix instead of oatflour

      Reply
      • Lauren

        January 17, 2023 at 5:51 pm

        I'm not familiar with that, so I'm not sure, sorry.

        Reply
    2. Maeve McKeown

      November 13, 2022 at 10:41 am

      Hi I am from Northern Ireland. Baked these delicious brownies and they turned out so well, thank you for sharing the recipe

      Reply
    3. Lynne Stephens

      April 08, 2022 at 6:34 pm

      Your recipes are so helpful for treating myself while still staying on track for fighting candida! Thank you for this one! I'd also love to see you develop a brownie recipe with teff flour! 🙂

      Reply
      • Lauren

        April 09, 2022 at 12:50 pm

        Thanks, Lynne! I do have one with teff flour (though it is mixed with a couple of others): https://www.oatmealwithafork.com/chewy-coconut-brownies/

        Reply
    4. Ashley

      August 23, 2020 at 12:21 pm

      Hi Lauren, I just made these. My batter was extremely dry so I kept adding more milk until it looked like the consistency of yours. Has this ever happened to you? I think it might be because my microwaved sweet potato was quite dry..how do you usually cook it?
      With all the extra milk, the brownies were quite cake-y but delicious none the less 🙂
      Thank you for creating recipes with such healthy ingredients, I love your website!

      Reply
      • Lauren

        August 23, 2020 at 2:22 pm

        Hi Ashley,

        Did you use an orange sweet potato? I've noticed others, like purple, can have less moisture, so that may be the culprit. Another thing could be how packed your flour was. You want to spoon in the flour and level it off with the flat edge of a knife. Sometimes, baked goods can end up dry depending on how someone measures their flour. Here is a good post for reference: https://natashaskitchen.com/how-to-measure-ingredients-video/
        I'm happy the extra liquid ended in a decent enough treat for you. Thanks for your comment! 🙂

        Reply
    5. Lani

      June 05, 2020 at 6:55 am

      I’ve tried a couple of sweet potato brownie receipts and this is by far THE BEST! I swapped the coconut oil for rape seed as didn’t have coconut in the house and topped with some crush frozen raspberries before baking. Super delicious, just like a proper brownie 😋

      Reply
      • Lauren

        June 06, 2020 at 6:19 pm

        Thanks, Lani! So happy you enjoyed these. 🙂

        Reply
    6. Lisa

      May 02, 2020 at 6:49 pm

      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?

      Reply
      • Lauren

        May 03, 2020 at 8:45 am

        Cacao should work the same, though cacao is more bitter than cocoa. Try olive oil or butter for the coconut.

        Reply
    7. Holly

      April 15, 2020 at 9:58 am

      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.

      Reply
      • Lauren

        April 15, 2020 at 12:34 pm

        Thanks, Holly! I'm so happy you liked them so much!

        Reply
    8. Asha

      March 15, 2020 at 9:35 am

      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!

      Reply
    9. Alice.

      May 24, 2018 at 4:11 pm

      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! 🙂

      Reply
      • Lauren

        May 24, 2018 at 5:25 pm

        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! 🙂

        Reply
    10. Tracy

      May 06, 2018 at 2:11 pm

      Wow ! Another delicious healthy treat ! So grateful I came across your blog - you are awesome ! Thanks again

      Reply
      • Lauren

        May 10, 2018 at 1:52 pm

        Thanks so much Tracy! 🙂

        Reply
    11. Barbara

      April 09, 2018 at 11:40 am

      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!

      Reply
      • Lauren

        April 12, 2018 at 7:03 pm

        Thanks Barbara, let me know how you like them if you do try them!

        Reply
    12. Josie

      April 09, 2018 at 11:33 am

      Wowie! I can't wait to eat this incredibly yummy looking treat!

      Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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