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Learn how to make truly healthy vegan sweet potato brownies that are also low glycemic, low-fat and gluten-free. You'll need 9 ingredients, a food processor, and 20 minutes of your time.

Sweet Potato Brownies [Vegan, Low-Fat]

Learn how to make truly healthy vegan sweet potato brownies that are also low glycemic, low-fat and gluten-free. You’ll need 9 ingredients, a food processor, and 20 minutes of your time.

What I love about this recipe:

  • Chewy and moist deliciousness.
  • Easy to make brownie recipe.
  • Makes a perfect meal prep item.

My vegan sweet potato brownies are low glycemic, gluten-free, low-fat and oil-free, soy-free, peanut-free, nut-free, and vegan Candida diet friendly (after the cleanse phase).

Learn how to make truly healthy vegan sweet potato brownies that are also low glycemic, low-fat and gluten-free. You'll need 9 ingredients, a food processor, and 20 minutes of your time.

How to Make Vegan Sweet Potato Brownies

You won’t need any special skills or experience to make those sweet potato brownies with relatively simple and healthy ingredients.

The Ingredients

Evidently, the main component of this brownie is sweet potato. It gives our brownies moistness, heartiness as well as sweetness.

Next come rolled oats soaked in plant milk. Choose the least processed variety of rolled oats to lower the glycemic load of the brownie. By the way, any preferred plant milk will do – oat milk, rice milk, soymilk, almond milk etc.

Black beans is another bulk ingredient in those sweet potato brownies. Beans have proven to be an excellent component in brownie recipes, especially black beans. As sweet potato, also beans add moistness and heartiness without the use of oils.

Carob and cocoa powder are the chocolatey ingredients in this sweet potato brownie recipe. Besides, carob adds some sweetness as well. However, make sure to use the lightly roasted variety as dark roasted carob is very bitter.

Since we’re going to bake this brownie anyway, I do not recommend using the more expensive cacao powder (the raw variety). Instead, opt for heat-treated cocoa powder making sure it’s unsweetened though.

Coconut flour gives some flavour and acts as a gluten-free absorbent as well.

As for extra sweeteners, I’m using date paste and powdered erythritol. You could also add chopped dates soaked in water, but the paste simply dissolves so much better into the batter. Same goes for erythritol i.e., the powdered form combines much better than the granulated variety.

Dark chocolate drops sweetened with xylitol give the final touch to those sweet potato brownies. Feel free to use any preferred dark chocolate drops and simply chopped dark chocolate.

Learn how to make truly healthy vegan sweet potato brownies that are also low glycemic, low-fat and gluten-free. You'll need 9 ingredients, a food processor, and 20 minutes of your time.
The batter after processing.

The Process

Start by cubing the sweet potato and steaming it for 7-10 minutes until it’s soft.

While the potatoes are cooking, throw rolled oats into the food processor bowl and pour plant milk over them. Now, let them soak for 5-10 minutes before adding the rest of the ingredients. In other words, wait until the oats have absorbed most of the liquid.

Next, toss in steamed sweet potato cubes, rinsed and drained cooked black beans, carob powder, cocoa powder, coconut flour, Himalayan salt, date paste, and powdered erythritol.

Learn how to make date paste at home and get more tips on how to use it.

Learn how to make truly healthy vegan sweet potato brownies that are also low glycemic, low-fat and gluten-free. You'll need 9 ingredients, a food processor, and 20 minutes of your time.
Ready to go into oven!

Now, take a 23x23x6cm baking dish and line it with parchment paper. Alternatively, grease the pan using olive, coconut, or avocado oil.

Pour the brownie batter into the dish and spread out evenly using a spoon or a spatula. Before baking, sprinkle on the dark chocolate drops or chopped dark chocolate.

Finally, bake at 175°C (350°F) for 40 minutes and let cool completely before attempting to slice it.

Learn how to make truly healthy vegan sweet potato brownies that are also low glycemic, low-fat and gluten-free. You'll need 9 ingredients, a food processor, and 20 minutes of your time.
Freshly out of oven!

How to Serve

There are several delicious ways you can serve those sweet potato brownies:

  • Eat as is. It’s delicious on it’s own and doesn’t necessarily need anything to serve it with.
  • With some plant milk. For example, I like to put a brownie piece in a small bowl and pour some plant milk in the bottom. Then, I take some milk with each bite.
  • Add your preferred plant-based ice cream to your piece.
  • Finally, unsweetened applesauce or fresh berry puree would also make an excellent additive.
Learn how to make truly healthy vegan sweet potato brownies that are also low glycemic, low-fat and gluten-free. You'll need 9 ingredients, a food processor, and 20 minutes of your time.
Let cool before slicing!

How to Store Sweet Potato Brownies

The brownies store very well in a sealed container in the fridge for about 5 days.

For longer keeping, freeze individual pieces and keep them in the freezer for months. Warm them up in microwave or regular oven whenever needed.

For more vegan blondie and brownie recipes, check out the following:

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Learn how to make truly healthy vegan sweet potato brownies that are also low glycemic, low-fat and gluten-free. You'll need 9 ingredients, a food processor, and 20 minutes of your time.

Sweet Potato Brownies [Vegan, Low-Fat]


  • Author: Nele Liivlaid
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings 1x
  • Diet: Vegan

Description

Learn how to make truly healthy vegan sweet potato brownies that are also low glycemic, low-fat and gluten-free. You’ll need 9 ingredients, a food processor, and 20 minutes of your time.


Ingredients

Scale

Instructions

  1. Start with cubing the sweet potato and steam for 7-10 minutes, until the potato is soft.
  2. For the date paste (if you prepare it yourself), add into blender: 400 grams (14.1oz) of pitted dates and 475 grams (16.8oz) of filtered water. Let soak for up to 30 minutes and blend until smooth. Store in a glass jar in the fridge for up to a week. Use only 170g (6oz) for this recipe.
  3. While the potatoes are cooking, throw rolled oats into the food processor bowl and pour plant milk over them. Now, let them soak for 5-10 minutes before adding the rest of the ingredients. In other words, wait until the oats have absorbed most of the liquid.
  4. Now, add the rest of the ingredients (except chocolate buttons) and process until you have a homogeneous batter. You may need to scrape down the sides.
  5. Next, take a 23x23x6cm baking dish and line it with parchment paper. Alternatively, grease the pan using olive, coconut, or avocado oil.
  6. Pour the brownie batter into the dish and spread out evenly using a spoon or a spatula. Before baking, sprinkle on the dark chocolate drops or chopped dark chocolate.
  7. Finally, bake at 175°C (350°F) for 40 minutes and let cool completely before attempting to slice it.

Notes

You may use any preferred plant milk i.e., oat milk, rice milk, almond milk, soy milk. Remember that oat and rice milk are naturally sweet.

Make sure you get lightly roasted or raw carob powder as dark roasted carob tastes bitter.

Instead of using both erythritol and date paste you may opt for only one or the other. Also, feel free to substitute erythritol with xylitol.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Oven

Nutrition

  • Serving Size: 1/9 of the recipe
  • Calories: 215.3 kcal
  • Sugar: 10.7g
  • Sodium: 85.27mg
  • Fat: 5.4g
  • Saturated Fat: 2.7g
  • Carbohydrates: 27.3g
  • Fiber: 9.5g
  • Protein: 8.3g

Keywords: brownie, sweet potato, black beans

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Learn how to make truly healthy vegan sweet potato brownies that are also low glycemic, low-fat and gluten-free. You'll need 9 ingredients, a food processor, and 20 minutes of your time.

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