Sweet potato brownies recipe


There is nothing I love more in the world than a cup of Yorkshire tea and something sweet on the side. Cakes, in particular, are my weakness so I’m always on the hunt for ways to make my favourite treats healthier.

When I heard you could make brownies using sweet potatoes and oats instead of butter, eggs and flour, I simply had to try them!

I’m always trying to reduce dairy from my diet so the idea of a vegan, healthy brownie was very appealing!

Sweet potatoes contain high amounts of fibre and potassium as well as meeting your daily vitamin A requirement. A sweet treat that’s good for you? I was already hooked.

There are two ways to make these simple sweet potato brownies depending on your circumstances. You can either use sugar and enjoy them as a ‘better for you than a regular brownie, but still to be seen as an occasional treat’ or you can use honey or maple syrup if you are cutting back on refined sugar.

I’ll be honest, they taste better made with sugar so I would recommend choosing that option.  They are still healthier than a typical brownie. Whereas a normal brownie is ’empty calories’, sweet potato brownies contain essential vitamins, minerals and fibre.  Plus the oats, are a great source of important vitamins, minerals, fibre and antioxidants, and leave you feeling fuller for longer.

Here’s how to make sweet potato brownies 

You’ll need:

  • Greaseproof paper or non-stick dish/try
  • Oven proof dish
  • Pan
  • Sweet potatoes
  • Oats
  • Coco powder
  • Sugar (or honey/ maple syrup)
  • Vanilla essence (not essential, but it does help disguise the potato taste)
  • Baking powder
  • Salt


  1. Preheat your oven to 200 degrees
  2. Peel your sweet potatoes and cut them into chunks. You need about 4 or 5 medium sized potatoes to make a full tray of brownies.
  3. Place into a large pan, add boiling water,  and boil on a med-high heat until soft enough to mash up with a fork/ potato masher. This should take about 10-12 mins.
  4. Drain the water and mash the potatoes up to a smooth, thick paste consistency
  5. Add approx 4 drops of the vanilla essence. This is not an essential ingredient, but it will help disguise the potato flavour.
  6. Add approx 2 mugs full of oats to the pan and mix well
  7. Add 2 tablespoons of unsweetened coco powder, 1 teaspoon baking powder, 1/4 teaspoon salt and 2 tablespoons of sugar
  8. Combine thoroughly and do the ‘taste test’. The batter should taste chocolatey and sweet. If it’s not sweet enough for you, add another spoon of sugar. Be mindful that the more sugar you add, the less ‘healthy’ they become!
  9. Transfer batter (it will be thick) to the prepared pan. Using a spatula or your hands, spread and pat the batter into an even layer.

  10. Bake for 20-25 minutes, until the knife comes out mostly clean.

Once they have cooled you can enjoy with a cuppa or on their own.

Let me know if you made this and whether you liked it 🙂

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