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Sweet Potato Brownies stacked

Sweet Potato Brownies

Easy, gooey and delicious sweet potato brownies that are great for everyday baking. Made with oat flour and ground walnuts, naturally sweetened with dates so they don't spike up your child's blood sugar. Perfect snack for a toddler and the whole family for any day of the week.
Course Dessert, Snack
Cuisine American
Fridge Life? Store at room temp in airtight container for 3 days
Freezable? 3 months
Prep Time 10 minutes
Cook Time 50 minutes
Cooling time 10 minutes
Total Time 1 hour 10 minutes
Servings 16
Calories 191kcal
Author Dora


  • Mixer


Wet Ingredients

  • 8.8 oz sweet potato puree 250g
  • 4 oz date syrup 120g
  • 7 oz peanut butter 200g
  • ½ tsp vanilla extract (or powder)
  • tbsp coconut oil

Dry Ingredients

  • 2 tbsp raw cocoa powder
  • 2.1 oz dark chocolate 50g
  • 1 tsp baking powder
  • 3.5 oz oat flour 100g
  • 2.1 oz ground walnuts 50g
  • pinch salt


  • If you are not using sweet potato puree, bake the sweet potato first.

Baking the sweet potato

  • Preheat the oven to 180°C / 350°F.
  • Cut the sweet potato in halves lengthwise and pierce it through the skin with a fork several times (do not peel the skin).
  • Place them on a baking tray on parchment paper.
  • Bake for about 45 minutes (until you can easily pierce it all the way to the other side with a knife).
  • Allow to fully cool before scooping the flesh. Takes about half an hour.
  • Blend into a puree.

Making the brownies

  • Preheat the oven to 170°C / 340°F.
  • Oil a baking tray with some coconut oil and sprinkle some flour on top (check notes for baking tray sizes).
  • Mix all the wet ingredients in a mixing bowl.
  • In a separate bowl, mix all the dry ingredients.
  • Gently fold the dry ingredients into the wet ones with a spatula or by using your mixer for about 20 seconds.
  • Transfer the mixture to the baking tin. The mixture should be compact enough that you can easily level it with four hands.
  • Bake for about 20 minutes. When you insert a knife through it it should come out clean.
  • Allow to cool for about 30 minutes prior to cutting into pieces and serving.


Not suitable for children under 1 due to caffeine and sweetness. 
Note on baking trays: We have made this using a 10 x 10 inch baking tray (25 x 25 cm) and also using a 12 x 7 inch (30 x 18 cm) and both times they turned out perfect.
Mix the dry ingredients into the wet. The trick is to first blend/mix all the wet ingredients together until they form a smooth liquid. Then you need to add all the dry ones. You can either mix in the dry ingredients into the wet ones with a spatula, OR with a mixer/blender for 20 seconds.
Don't over bake the brownies. If you over bake the brownies, they won't be as fudgy and soft on the inside but rather firm and rubbery. So the trick is to watch over your brownies while they are baking for the first time because no oven is the same. For me, 20 minutes was enough so that I could insert a knife and it would come out clean. Another indicator that you have overbaked them is if they start developing brownish spots like they are burnt on the top.


Serving: 1brownie | Calories: 191kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 91mg | Potassium: 277mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2999IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg