These delicious flourless sweet potato brownies are chocolatey and decadent, yet the ingredients list is fairly healthy! They are perfect for when you’re craving a sweet treat but don’t want to send your body on a blood sugar roller coaster. They also make a delightful semi-indulgent breakfast with a cup of coffee. YUM. These brownies are lightly and naturally sweetened with honey, and use a handful of oats for absorbency instead of flour. For a sweetener free option, try swapping the honey for a mashed banana or applesauce.
I used to make these tasty treats without any oats (this version is pictured) but I found that the addition of the oats makes them cakier. I blitz the dry oats in a food processor for a few seconds to process them into a finer texture, but you can also leave your oats unprocessed. In this case, I recommend quick oats because they are smaller and more absorbent.
Sweet Potato Brownies
Ingredients
- 1 cup cooked sweet potato, mashed, 8 oz
- 1/2 cup almond butter, 4 oz
- 1/3 cup unsweetened cocoa powder or raw cacao
- 1/2 cup oats, pulsed in a food processor for better absorbency, or sub oat flour
- 1/4 cup dark chocolate chips
- 1/4 cup nuts, reserve a few for garnish
- 1/4 cup honey, or sub agave, or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp sea salt
Instructions
- If you aren’t using leftover pre-cooked sweet potatoes, cook them using your preferred method until soft and remove the peels. I prefer to either bake them, steam them, or pressure cook them.
- Preheat the oven to 375° F
- Mash the sweet potato, almond butter and honey in a bowl and mix well.
- Stir in the remaining ingredients and combine well.
- Line a loaf pan or baking dish with parchment paper, cutting it into pieces as needed to fit the shape.
- Spread the mixture evenly and garnish with a few more nuts and chocolate chips.
- Depending on how shallow the dish is, the cooking time will vary. Mine took about 30 minutes. They will be a little bit gooey, but they should be cooked through.
- Let the brownies cool before breaking into them, I know it's hard!
Nutrition Information
For more healthy baking inspiration, check out these posts:
- Blueberry & Almond Flourless Oatmeal Muffins
- Pumpkin Oat Muffins
- Quinoa Breakfast Cookies
- Banana Oat Breakfast Cookies
- Pumpkin Spiced Breakfast Cookies
- No-Need-For-Sweetener Fruit Crisp w/ Coconut Yogurt
- Baked Apple Breakfast Crisp
If you make these flourless sweet potato brownies, leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there.
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Hi – Do you think this recipe
Will work if I sub mashed banana for the honey?
Yes, I think it would work great! I haven’t tried it but I think applesauce or mashed banana would work. If you try it let me know how it goes!
Made these for Valentine’s Day for our teenagers yesterday. They LOVED them!!! I subbed banana for the honey and didn’t use the chocolate chips as we are all avoiding sugar and flour. (I’m following BLE… so I’m thinking this wouldn’t be compliant with it… right?) Thank you for the lovely recipe and the special treat for the kids It looked SO good! ☺️
Awww thank you Cheryl for the feedback! I’m so glad your family loved it and you were able to make it work for everyone! You’re right, chocolate is not compliant with BLE but I am a serious chocolate lover and couldn’t get behind that. 😉
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I made these a few days ago and they are my new favorite dessert. I used unsweetened applesauce for the sweetener and it worked fine. I also left out the choc. chips because I didn’t have any on hand. I think these actually get better after sitting in the fridge a day or two.
I agree about letting them sit (if they survive that long!) Glad you loved them, thanks for the feedback and for sharing your substitutions. xoxo
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