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
- 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
- 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.
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:
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:
Measuring the sweet potato…
Mixing the dry ingredients…
Add in the sweet potato mixture…
Mix the batter…
Spreading the batter…