Gluten-Free Sweet Potato Brownies Recipe (Vegan & Healthy)

There are brownies. And then there are sweet potato brownies—the fudgy, secretly-nutritious version that makes you feel good about dessert. Today, I’m walking you through my favorite gluten-free sweet potato brownies recipe. They’re soft, gooey, and rich in chocolate flavor. And yes—they’re vegan-friendly too.

I’ve tested this recipe more times than I’d like to admit (let’s just say my neighbors were thrilled). Each batch came out slightly different until I nailed the balance: deep cocoa flavor, creamy sweet potato, and just the right amount of sweetness. If you’ve been craving a guilt-free treat, this one’s for you.

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Why Sweet Potato Brownies?

Brownies are usually all about butter, sugar, and flour. But swapping in sweet potato changes the game.

• It adds natural sweetness.
• It keeps the brownies moist without loads of oil.
• It sneaks in nutrients like fiber, vitamin A, and potassium.

Think of sweet potatoes as the undercover hero of desserts—quietly doing the heavy lifting while chocolate takes the spotlight.

Plus, if you’re someone who craves chocolate during your luteal phase (yes, I’m talking about those cycle days when you want to eat the entire pantry), these brownies are a life-saver. They’re indulgent but won’t leave you feeling sluggish.

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Ingredients You’ll Need

This recipe is simple—just a handful of pantry staples. You probably have most of them already.

• 1 cup mashed sweet potato (about 1 medium potato, roasted or steamed)
• ½ cup almond flour (or oat flour if you prefer)
• ⅓ cup cocoa powder (unsweetened)
• ¼ cup maple syrup (or honey if not vegan)
• 2 tbsp coconut oil (melted)
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt
• ½ cup dark chocolate chips (optional but highly recommended)

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A Note on Sweet Potatoes

I like roasting mine because it deepens the flavor. But steaming works too if you’re short on time. Just don’t boil—the extra water makes the mash too runny.

Pro tip: Roast a few extra potatoes, mash them, and freeze in small portions. That way, you’re always halfway to dessert.

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How to Make Gluten-Free Sweet Potato Brownies

Let’s keep it simple. This is a one-bowl sweet potato brownies recipe, so fewer dishes to wash.

1. Prep the oven
   Preheat to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Mash the sweet potato
   Make sure it’s smooth. No one wants lumps in their brownies.
3. Mix the wet ingredients
   In a bowl, combine mashed sweet potato, maple syrup, coconut oil, and vanilla. Stir until creamy.
4. Add the dry ingredients
   Toss in almond flour, cocoa powder, baking powder, and salt. Stir until just combined.
5. Fold in chocolate chips
   This is where fudgy magic happens.
6. Bake
   Spread batter evenly in your pan. Bake 25–28 minutes. They should look set on top but still slightly soft in the center.
7. Cool completely
   This is the hardest step. Let them sit at least 30 minutes before cutting. Trust me, it’s worth the wait.

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Variations to Try

The fun part? These brownies are super adaptable.

• Nut-Free: Skip almond flour and use oat flour.
• Protein Boost: Add a scoop of chocolate protein powder for sweet potato protein brownies.
• No Oil: Replace coconut oil with nut butter or tahini.
• 4-Ingredient Vegan Brownies: Sweet potato, cocoa, maple syrup, and oat flour. Done.
• Bean Brownies Twist: Mix in black beans for healthy vegan black bean brownies with extra fiber.

You can even add chopped walnuts, swirl in peanut butter, or sprinkle sea salt on top.

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Are These Brownies Actually Healthy?

Let’s break it down:

• No refined flour → gluten-free and easier to digest.
• Lower sugar → natural sweetness from maple syrup + sweet potato.
• Fiber + vitamins → from the potato itself.

So while these are still brownies (not kale salad), they’re a much better choice than the store-bought box mix. They won’t spike your blood sugar the same way, and they keep you fuller longer.

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Storing Your Brownies

These brownies stay good for:

• Up to 4 days at room temp in an airtight container.
• Up to 1 week in the fridge.
• Up to 2 months in the freezer.

I usually freeze half the batch so I don’t “accidentally” finish them all in two days.

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Final Bite

If you’ve been hunting for the best sweet potato brownies, this recipe checks every box: fudgy, chocolatey, gluten-free, and vegan. They’re perfect for dessert lovers who want to indulge without going overboard.

I’ll say this: bake them once, and you’ll find yourself roasting extra sweet potatoes just to keep these brownies in rotation.

So grab that mixing bowl—your new favorite dessert is waiting.

FAQs About Gluten-Free Sweet Potato Brownies

1. Can I use canned sweet potato puree?
Yes, just make sure it’s plain puree—not the sweetened pie filling.

2. Are these paleo brownies?
Yes, if you stick to almond flour, coconut oil, and maple syrup.

3. Can I make them without chocolate chips?
Absolutely. But fair warning: you’ll miss that gooey bite.

4. Do they taste like sweet potato?
Not really. The cocoa dominates, while sweet potato adds texture and mild sweetness.

5. Can I make these low calorie?
Yes, reduce or skip the chocolate chips and swap maple syrup with a sugar-free sweetener.

6. What’s the best flour substitute?
Almond flour gives the best fudgy result. Oat flour works too but makes them slightly denser.

7. How do I make them more fudgy?
Bake on the shorter side (25 minutes) and let them cool fully. Brownies firm up as they sit.

8. Are these good for meal prep?
Definitely. They store and freeze beautifully, making them a handy snack all week long.