brownies dessert gluten-free vegan

Fudgy Sweet Potato Brownies

March 6, 2013

Chocolate or Vanilla? One of life’s most challenging questions! Apparently your response says a lot more about you than you would think…

Vanilla-You are a delightful, friendly person. You are optimistic about life and people.
You are enthusiastic and energetic. You enjoy everything you do. You are cooperative and flexible. You get along with people from many walks of life. You’re not a show off. Instead, you’re more likely to help other people shine.

Chocolate-You are dramatic, charming, and downright addicting. You have a strong personality, and and people are drawn to your fabulousness. You are stimulating and exciting. It’s hard to get tired of you. You are incredibly likable and popular. You live a glorious life.

Sweet Potato BrowniesNow if you were to guess which one I would choose based on these characteristics, I am very clearly a chocolate lover. Unfortunately you would be guessing wrong! I will always always choose vanilla. Reliable, deliciously sweet vanilla! Well truth be told lemon flavor will always hold a special place in my heart, but vanilla comes in a close second. Lemon cake with vanilla icing? Consider my mind officially blown.

BUT today is not about vanilla. Every once in a while it is imperative that you indulge in some chocolate (it’s good for your health right???). And with that I bring you the absolutely most delicious, melt-in-your mouth, fudgy brownies. Plus they have the added benefit of being made mostly from sweet potatoes! These brownies are gluten-free, vegan and refined sugar-free. They are a must bake! I promise you will never go back to your Betty Crocker boxed mix.


Fudgy Sweet Potato Brownies

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes


  • 1 medium to large sweet potato
  • 1 cup pitted dates
  • 1/2 an avocado
  • 1/2 cup unsweetened applesauce
  • 2/3 cup of almond meal
  • ½ cup brown rice flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 5 T raw cacao (or sub cocoa powder)
  • 2 T coconut palm sugar (or sub brown sugar)
  • pinch of salt


  1. Pre-heat the oven to 350 degrees F
  2. Peel and chop the sweet potatoes into chunks. Place into a pot of boiling water for about twenty minutes, until they become really soft.
  3. Once they are soft strain them.
  4. Next, add them to a food processor with the pitted dates and process until smooth.
  5. Put all the wet ingredients into the food processor with the potato/date mix and process together.
  6. Add dry ingredients and continue to process until mixture is thick and fudgy.
  7. Pour into a 9×9 inch baking pan greased with coconut oil. Cook for about 25-30 minutes, until you can pierce the brownies with a fork bringing it out dry.
  8. Allow them to cool for about ten minutes so brownies stick together. Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – enjoy!
Would you consider yourself more of a chocolate or vanilla lover? What’s your favourite cake/icing combo? Feel free to bring me lemon cake with vanilla frosting any day of the week 🙂


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  • Reply
    December 4, 2015 at 9:34 pm

    Thank you so much Healthy Maven for this recipe! I didn’t think I would be able to satisfy my brownie craving with my goal of eating healthy but I struck gold with your recipe. It turned out super yummy!

    • Reply
      Davida Kugelmass
      December 8, 2015 at 3:59 pm

      Aw so happy to hear that! Glad you enjoyed 🙂

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