Purple Sweet Potato Brownies

Purple Sweet Potato Brownie (vegan, sugar free, oil free) |

5 from 1 reviews

A quick and easy healthy brownie recipe with no added sugar and no oils! Sweet, but not too much, with a perfect soft chewy texture.


  • about 7 to 8 medium sized purple sweet potatoes*
  • 1 cup of oat flour*
  • 1 cup of cacao powder
  • 1/2 cup of apple sauce
  • 2 tbs of agave (or sub for whichever sweetener you prefer)*
  • 1 tbs of psyllium husk (optional)*
  • 1 tsp of vanilla extract
  • pinch of himalayan salt
  • 1/4 c to 1/2 c of chopped walnuts (will be used for toppings)

To make frosting (optional)

  • about 1/2 cup of sweet potatoe puree (make sure to separate this amount before you mix it in with the cacao and other ingredients)
  • 1/2 cup of date paste (1 cup of water blended with 5 or 6 dates)
  • 1/4 cup of coconut milk (if you do not have coconut milk on hand simply omit and just use date paste mixed with the sweet potato)


  1. Wash, peel and boil sweet potatoes (you can also steam or bake your potatoes but if you are in a time crunch boiling is the quickest method.)
  2. While potatoes are boiling – preheat oven to 375 degrees Fahrenheit and prepare oat flour by processing oats in a food processor until it becomes a fine flour. Place flour in a mixing bowl.
  3. To the mixing bowl – Add 1 cup of cacao, 1 tsp of vanilla extract, 1/2 cup of apple sauce, 1 tbs of psyllium husks, and 2 tbs of agave or your favorite sweetener, and pinch of salt. Combine by hand until evenly mixed.
  4. Once sweet potatoes are soft, drain and let cool for a few minutes. Then place in food processor and process until it is a smooth paste, trying not to leave any big chunks behind.
  5. Scoop out about 1/2 cup of puree and place it to the side (we will be using this to make the frosting). Place the rest of the sweet potato puree into mixing bowl and combine with all other ingredients, then pour mixture into an oven-safe pan.*
  6. In order not to use any oil or butter – you can place a piece of parchment paper on the bottom of the glass dish so that your brownies do not stick to the dish.
  7. Bake in oven at 375 degrees Fahrenheit for 45 minutes. And in the mean time prepare the frosting by mixing together (by hand) the 1/2 cup of  sweet potato puree with date paste and thick coconut milk. Place in the fridge to set.
  8. Once brownies are finished, allow some time to cool down, and cover with frosting and chopped walnuts! Serve and Enjoy! 🙂


  • I weighed my potatoes and it was about 23oz or 1.5 lbs
  • You can process oats in a food processor to make oat flour
  • You can probably use date paste instead of agave by blending 1 cup of dates and 1 cup of water in the blender and using that paste as your sweetener.
  • psyllium husk is optional – I used it instead of baking soda or baking powder but feel free to experiment.
  • I used a square 8×8 glass dish and was able to make 9 brownies out of that.
  • The taste of these brownies improved as the days went by so if you can prepare a day before and allow to sit in fridge overnight before serving.
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