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. ?
- 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
- 1 pound sweet potatoes
- ½ cup raw almonds
- ½ cup oats
- 10 tablespoon cocoa powder
- 6 tablespoon coconut or cane sugar
- 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.
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
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:(
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. 🙂
Hi Li! I'm so glad you like them 🙂
How many calories per brownie? Thanks
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.
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!
Hi Maha! Thanks a lot 😀 Have a nice day!
Laura F says
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)
Hi Linda! I'm so glad you enjoyed them 😀 Have a nice day!
Emma Anderson says
I made these last night & made some subs & tasted great!!
I used medicinal raw ceremonial cacao which comes as a slab and has a higher fat content in it then the raw powder you buy at the store so I omitted the almonds.
Instead I did 1 cup oats
& 3 tbsp. Brown rice syrup!
So good thankyou! My friend who isn't vegan tried them and loved them too!
Hi Emma! I'm so glad you liked it. I've never tried medicinal raw ceremonial cacao, but sounds great 😀
Crapaud Chameau says
I'm trying this recipe this afertnoon. So excited !
Hi Crapaud! Hope you liked it!
Kate Riggall says
Has anyone tried making these with purple and white hawaiian sweet potato instead of orange kumara sweet potato? They are a bit drier but I'm wondering if I could adjust the recipe to compensate...
Kate Riggall says
I have tried with orange sweet potato and dates as a sweetner and it was lovely.
Hi Kate! I'm so glad you liked it 🙂 Have a nice day!
I did. Had to add some coconut milk to compensate for the drier texture. Didn't measure just added a little at a time until the consistency looked about right.
Hi Whitney! Thanks a lot for your comment 🙂 Have a nice day!
Tammy Cook says
These were great!!!! I doubled the batch and made them in a standard 9x11 cake pan. I do not own a food processor so I had to mix and mash util blended and the batter was more like dough so I pressed it into the pan. AMAZING!!!!!! super moist even though I baked them the full 30 minutes and never added any liquid. I stacked two with a wedge of frozen coconut whipped topping between them and on top. Will make again and again and again. My mom just brought me 40 pounds of sweet potatoes lol.
Hi Tammy! I'm so glad you liked this recipe 🙂 Lucky you! I loooove sweet potatoes and I eat them all the time, I'd be so happy with so many of them in my kitchen 😛
Just made these - they're just out the oven and they smell and look fantastic!
Hi Sareta! Thanks a lot! Hope you liked it 🙂
How many servings per this recipe and I need to know the nutritional facts plz
Thanks in advance
Hi Maha! 8 servings as you can see in the recipe box 🙂 You could use this web if you want to know the nutritional facts: https://www.caloriecount.com/ Have a nice day!
Hi. 10 tbsp seems like a large amount of cocoa, could I make recipe with less?
Hi Sarah! Yes, you can add less if you want 🙂
can you use almond flour instead of raw almonds? 🙂
Hi Henna! Of course you can 🙂
Hi can I use coconut flour instead of oats? And almond meal instead of grounding my own almond?
Would the coconut flour make it too dry as I've read somewhere that coconut flour is a thirsty type of flour which soaks up all the moisture...
Hi B! You can use almond meal and I think you also could add coconut flour, but I've never used it to make this recipe, so I'm not sure. You could add more liquid if you think the brownies are going to be too dry... Hope it works!
This is so delicious and simple recipe, thank you! I made a batch with cocoa and one with carob (I used only 2 tbsp of carob) and I actually liked the latter more. I enjoyed the dough already before adding cocoa, that's why I decided to try without and experimented with the carob which resulted in a sweeter caramelly taste. Oh, and I used dates instead of the sugar, because that's what I had at home. This is definitely a go-to recipe for some quick and easy dessert or snack 🙂
Hi Ly! I'm so glad you liked the recipe 🙂 I'll use carob powder next time, sounds great!
Hi. How many dates did you use to replace the sugar?
Hi Virti! Thanks a lot for your comment 🙂