Gluten Free Sweet Potato Brownies

I have tried a few recipes for Sweet Potato Brownies and this one ticked the most boxes for me! It is Gluten Free and contains Oats, Hazelnuts and Dark Chocolate – some of my favourites! The ingredients are all store cupboard items and you would never dream that they contained vegetables (aka sweet potatoes) when you taste them. These are definitely a more healthy dessert or treat. However they do contain some glucose in the maple syrup of course, so don’t eat them all at once. Maple Syrup (100% Pure) has a lower score than processed sugar on the Glycemic Index and actually contains anti-oxidants and nutrients including Manganese, Zinc, Calcium, Potassium, Iron and Magnesium. This makes it a much healthier alternative and we have included fibre (Oats) and Protein (Almond Butter & Nuts) which help to release the glucose more slowly into the blood, avoiding sugar spikes. They are super easy to make and delicious…

Mixture for Sweet Potato Brownies
Brownies Topped with Hazelnuts and Dark Chocolate Chips


Mashed sweet potato (approx 3 small sweet potatoes – 1 Cup)
Maple syrup – 2/3 Cup
Almond butter – 1/2 Cup
Vanilla extract – 1 Teaspoon
Olive Oil – 1 1/2 Tablespoons
Cacao powder – 1/2 Cup
Sea salt – 1/4 Teaspoon
Baking powder – 1 Teaspoon
Oat flour – 2/3 Cup (You can make this by whizzing oat flakes)


Dark Chocolate Chips or Cacao Nibs

Chopped Hazelnuts (or other nuts)


• Cut the sweet potatoes in half lengthways, brush the cut sides with oil (optional) and add to a parchment-lined baking sheet.
• Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. When cooled scoop out the flesh and mash in a mixing bowl and set aside.
• Reduce oven temperature to 175 degrees C and line an 8×8-inch baking tin (or similar-size pan) with parchment paper.
• Add the mashed sweet potato, maple syrup, almond butter, vanilla extract, and oil to a large mixing bowl and stir to combine.
• Next add the cacao powder, sea salt, and baking powder and stir to combine.
• Then add the oat flour and stir until you have a thick batter.
Transfer the batter to the parchment-lined baking tin and spread into an even layer using a spoon.
• Spread the chopped nuts and cacao nibs or chocolate chips over the top.
• Bake on the middle rack for approximately 30 minutes.
• Check if fully baked by inserting a toothpick into the center to see if it comes out mostly clean.
• Remove from oven and let cool in the pan for 30 minutes – 1 hour.
Lift out of pan and slice.
Enjoy the Sweet Potato Brownies warm or room temperature. Leftovers can be stored covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month.

Brownie Recipe inspired by http://Fudgy Sweet Potato Brownies (V/GF) – Minimalist Baker Recipes

Lyn Sharkey Nutrition
    Your Cart
    Your cart is emptyReturn to Shop