Deliciously gooey and low in sugar to boot, these oat flour sweet potato brownies make a great treat!
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.
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!
- 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.
Nutrition facts are based on using unsweetened almond milk. WW SmartPoints: 3
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…