I haven't tried sweet potatoes until a few years ago because they're not very common in the north of Spain and I can't live without them now. They're perfect to make low-fat vegan desserts because you don't need oil or margarine to make super chewy brownies!
Although I'm a savory person, I really love sweet things, especially if they're made with chocolate or cocoa powder, but I prefer easy recipes that require healthy ingredients, it could sound challenging, but it's not!
Here are the ingredients that you are going to need: sweet potatoes, almonds, oats, cocoa powder and coconut or cane sugar. If you want to use other ingredients, please read the tips we always share above the recipe box and don't be afraid to change the recipes and make them using the things you've got at home. ?
Tips:
- Other sweeteners are okay, but if you use some kind of syrup or molasses, maybe you'll need to add more almonds or oats.
- If you can't eat oats, use any other flour instead. If the batter is too dry, add some plant milk and if is too liquid, add more flour.
- We used almonds, but I suppose other type of nuts will work as well.
📖 Recipe
5 Ingredient Sweet Potato Brownies
Ingredients
- 1 pound sweet potatoes
- ½ cup raw almonds
- ½ cup oats
- 10 tablespoon cocoa powder
- 6 tablespoon coconut or cane sugar
Instructions
- Peel the sweet potatoes, chop them and steam or boil them until soft (about 25 minutes).
- Preheat the oven to 355ºF or 180ºC.
- When the sweet potatoes are cold, place the almonds in a food processor and blend them to make almond flour.
- Add the oats and blend again.
- Add the rest of the ingredients and blend one more time.
- Place the batter into a baking dish and bake for 25 or 30 minutes. We recommend you to put parchment paper onto the baking dish. Baking time may vary depending on the oven you're using.
- Let the brownies cool for at least 10 minutes and cut them into squares.
Nutrition
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
Cho says
Hi. I've made these many times and really enjoyed them! Thanks so much for sharing this recipe.
I'm now trying to avoid processed sugar in all forms including cane sugar. Can I use ripe banana instead of cane sugar in this recipe? If so, how would I need to change the quantity of other ingredients if at all? Thanks 😊
Iosune Robles says
Hi! I haven't tried it myself but I think it could work 🙂 I couldn't tell you how much banana to use or if you would have to modify quantities, sorry!
jodi Stein says
I have so many food allergies. I was able to tweak your recipe and it was delicious!! I used carob instead of cocoa and all almond flour no oats and monk fruit instead of sugar
Iosune Robles says
Sounds so good! Thanks for making our recipe 🙂
SLG says
Hi Iosune,
I love your blog and all the recipes!
I was wondering if it’s my browser, but the page is full of pop ups, ads, videos, etc, and it makes it very difficult to actually see the recipes as the page keeps jumping all the time. Is it possible that the problem is with my browser? Thanks!
Iosune Robles says
Hi! So glad you like our recipes 🙂
The page has some ads and videos but it doesn't include pop-ups!
phoebe says
soooo good, love that I already these ingredients and didn’t need to go out and buy things unnecessarily
Iosune says
Hi Phoebe! Thanks a lot 🙂
Stephanie says
Firstly, changes I made as follows:
I used cashew nuts instead of almonds
I used 6.5 Tbsp of Maple syrup instead of cane sugar
I added 1 Tbsp of unsweetened soya milk
I added roughly 1 Cup chopped walnuts (3/4c in brownies and 1/4c on top)
I ended up baking it for 35minutes total but cooking time will be oven specific
Okay. Now for my review. I thought these were nice. Better consistency than black bean versions I’ve tried. Easy to make. Easy to sub Ingredients based on preference and what’s on hand.
They were very chocolatey and the walnuts added a nutty flavour I used to enjoy in regular brownies. They were not overly sweet, but I imagine they would have been sweeter had I used cane sugar. So if I wanted them sweeter I might try half maple syrup and half cane sugar next time. Overall they are really nice. I’m bringing them to an event tonight so hoping they are a hit for any non plant based samplers! I might drizzle some melted chocolate chocolate on top once they cool.
One question: do you need to store these in the fridge?
Thanks for a fab recipe!
Iosune says
Hi Stephanie! You're so welcome 🙂 Yes, I keep them in the fridge. Thank YOU for your comment!
Ale MJ says
I think the cocoa is a little bit too much. Added a little of cinnamon on my second batch to reduce the after taste of the cocoa. Overall a great option!
Iosune says
Hi Ale! I think it's just perfect, but try to add less cocoa next time 🙂
B says
What can I replace almonds with
Iosune says
Hi B! Use any other nut instead 🙂 You could also use other type of flour, but I've never tried it myself...