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.
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
5 Ingredient Sweet Potato Brownies
- Prep: 10 mins
- Cook: 50 mins
- Total: 1 hour
- 8 1x
- Dessert
- Vegan, American
Servings 8 1x
Sweet potatoes are perfect to make low-fat vegan desserts like this 5 ingredient sweet potato brownies.
Ingredients
- 1 pound sweet potatoes (450 g)
- 1/2 cup raw almonds (75 g)
- 1/2 cup oats (60 g)
- 10 tbsp cocoa powder
- 6 tbsp 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
- Serving Size: 1/8 of the recipe
- Calories: 177
- Sugar: 1.1 g
- Sodium: 8 mg
- Fat: 7.4 g
- Saturated Fat: 2.1 g
- Carbohydrates: 27 g
- Fiber: 6.6 g
- Protein: 5.2 g
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
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
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Sounds so good! Thanks for making our recipe 🙂
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!
Hi! So glad you like our recipes 🙂
The page has some ads and videos but it doesn’t include pop-ups!
soooo good, love that I already these ingredients and didn’t need to go out and buy things unnecessarily
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Hi Phoebe! Thanks a lot 🙂
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!
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Hi Stephanie! You’re so welcome 🙂 Yes, I keep them in the fridge. Thank YOU for your comment!
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!
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Hi Ale! I think it’s just perfect, but try to add less cocoa next time 🙂
What can I replace almonds with
Hi B! Use any other nut instead 🙂 You could also use other type of flour, but I’ve never tried it myself…
Such an easy recipe! I added cinnamon to mine and it turned out so flavorful! It was a little dry after I mixed my ingredients, nothing a little almond milk can’t fix though 🙂 Looking forward to making these again soon!
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Hi Meganacero! So glad you enjoyed it 🙂
Sweet potato brownies: what size pan? How many dates do I need to substitute for the sugar?
Can’t wait to try it!
Hi Nancy! I haven’t made this recipe using dates myself, so I don’t know, sorry! I think I used a 9 1/4 x 6 x 2 inch or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want. Hope it helps!
HII!! Can this work as a no-bake recipe? 🙂
Hi Beatrice! I’ve never made it that way, so I don’t know, sorry!
While this is certainly an easy recipe with only a few wholesome ingredients, we unfortunately did not like the taste. Also, we had to cook them twice as long as stated and they were still not all the way done. Likely we guessed incorrectly at the pan size (not stated in the recipe). Out of desperation we ended up sprinkling confectioner sugar over the top but even that wasn’t enough to salvage the taste
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Hi Amy! I’m so sorry the recipe didn’t work for you, but this recipe is super popular on the blog and our readers love it so much. Did you use the same ingredients and followed all the steps? Maybe you’re used to regular baking, which is make with much more sugar…
Can’t believe how easy and delicious these are! Made for some vegan friends, who were super impressed. I was wary about the amount of cocoa, but it makes a really rich, fudgy brownie. I just used ground almonds rather than blitzing them up myself. The dough seemed very thick, but came up perfect when cooked. Already shared and will definitely make again, thank you!
Hi Chloe! Thanks a lot for sharing 🙂 I’m so glad you enjoyed them!
Hello!! I plan on making your recipe soon and it sounds delicious! Instead of using raw almonds, would the measurements be the same if I already bought almond flour? Thank you!!
Hi Chloë! Thanks a lot 🙂 No, you’ll need less amount of almond flour, but I can’t tell you the equivalence, sorry! You can add 1/4 cup almonds and then add more if needed until you get a consistency similar to ours. Hope it helps!
I made the brownies using Stevia ….best after they’ve cooled. Delicious…just now going to make more as my husband, who is NOT vegan, ate them up! I shared this with my vegan friends because it’s a very healthy and satisfying chocolate treat!
Hi Peggy! So glad you liked them so much 🙂
Hi my batter doesn’t seem to settle it is all gooey, why could that be
Hi Tessy! Have you used the same ingredients and followed all the steps? Some brands of flour are different than other, so maybe you’ll need to try add more flour 🙂
Instead of sugar I used dates. the batter is delicious but haven’t baked yet. Can’t wait to see how it turns out!
Hi Anna! Hope you liked it 🙂
Legit the BEST plant based brownie recipe out there. Oh my word, the texture is divine! I subbed mostly pecans and a bit of pumpkin seeds for the almonds. Served with Nada Moo mint chocolate chip nice cream. BIG HIT! Thank you SO much!
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Oh! And I used cacao!
Hi Kelley! Sounds amazing 🙂 So glad you liked it!
do you know how many calories are in these?
Hi Jessica! You can use this web: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 🙂
Didn’t realize that you used yams, we bought the white sweet potatoes and added walnuts to the batter.Not as sweet as I had hoped, probably because of the white sweet potatoes.I think yams are a bit sweeter. Will continue to experiment.
Hi Nikki! We used orange sweet potatoes, but they’re still sweet potatoes 🙂
these are not that tasty. maybe for a vegan super healthy recipe it’s ok, but i’d have to bribe my kid with chocolate in order to make him eat these brownies:(
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Hi Ela! I’m sorry the recipe didn’t work for you, but it’s so popular on the blog. Maybe you’re not used to healthy food. Have you followed all the steps and used the same ingredients?
Do you think this recipe would work if i substituted the almond flour for spelt flour or regular white flour? Thanks
Hi Benjie! I think it should work. Add more or less flour if needed 🙂
These were DELICIOUS!! Thank you!!
Hi Nadia! You’re so welcome 😉
Made this with a few modifications, used honey instead of sugar and einkorn wheat flour instead of the almonds & oats. The brownies were delicious! Thanks for sharing this simply recipe. Great alternative to high fat/caloric bakery brownies. 🙂
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Hi Li! I’m so glad you like them 🙂
How many calories per brownie? Thanks
Lori
Hi Lori! You can use this web https://www.verywell.com/ to get the nutritional info of this recipe. Have a nice day!
For me this was too much cocoa – I was disappointed that I could not taste the sweet potato at all. I thought it would be a blend of sweet potato and chocolate, but it was strongly cocoa flavored and a bit bitter at that. Kudos to all who enjoyed them. Maybe I’ll try again and cut the cocoa.
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Hi Sarah! I’m so sorry the recipe didn’t work for you, maybe your cocoa powder had a stronger flavor than mine. Have a nice day!
This is AMAZING! I just found the recipe and rushed back home to make it! It’s simple, healthy AND deliciousness incarnate! Thanks sooooo much. Now I have something to satisfy my sweet tooth without the post-consumption-guilt-trip side effect!
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Hi Maha! Thanks a lot 😀 Have a nice day!
Can you store these in the freezer at all?
Hi Laura! I’ve never frozen them myself, but I think it could work 🙂
Made these tonight, substituting coconut flour instead of oats and using only 4, instead of 6, tbsp. coconut sugar. Baked it a little longer than 30 minutes, maybe 36-ish, and they are freakin’ divine!!! Thank you so much. Simplicity and vegan deliciousness, most especially baked sweetness, rocks my world. :o)
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Hi Linda! I’m so glad you enjoyed them 😀 Have a nice day!