Sweet Potato Brownies

These are amazing & can be adjusted according to your preference. They are gooey, fudgey, and gluten free!!!

My whole family loves these. My son said he wants to make these for santa. 


1 peeled, diced, steamed sweet potato (about 1 cup) 

1/2-3/4 c nut butter (I used an almond butter peanut butter combo because I was running low on peanut butter.) 

1 tsp vanilla 

1/2 c maple syrup (or raw sugar) (add an extra 1/4 c if you like your brownies sweet) I used a combination of both raw sugar & maple syrup.

1 tsp olive oil (optional & not necessary- but to make the brownies taste like those ones you grew up with, use a table spoon of oil. (You could really use any kind of cooking oil.) 

1/4 c heaping oat flour (I used my old fashioned oats & made flour in the food processor)

1/4 tsp salt (optional) 

1/4 c heaping cocoa powder (I used the extra dark)

1.5 tsp baking powder

1/4 c tiny vegan chocolate chips 

*warm peanut butter and extra chocolate chips to drizzle the top (optional) 

-peel, dice, and steam a sweet potato until it is soft (if you have a plain baked sweet potato you could scrape out the inside or a can of sweet potato purée or pumpkin purée would work great too!) 

-preheat oven to 325 degrees Fahrenheit and grease a pan 8×8 (my pan was slightly smaller) 

– blitz old fashioned oats in your food processor until it turns into a fine flour, remove from food processor & set aside. (Or use store bought oat flour). 

-put sweet potatoes, vanilla, maple syup (and Or sugar), nut butter, and oil (if using) into the food processor and pulse until blended. 

-in a bowl measure out oat flour, salt, cocoa, and baking soda and stir until combined. 

-add the dry ingredients to the food processor with your sweet potato mix and pulse until blended well. 

-stir in chocolate chips then spread into pan 

-top with peanut butter drizzle (just PB that’s been heated enough to drizzle) and more chocolate chips. 

– Bake for 20-30 mins (I waited until the edge slightly moved off the pan) then allow to cool before serving. Mine were still a little gooey & warm & were amazing. 

We had ours with cold almond milk. Everyone had seconds. 

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