Sweet Potato & Oat Brownies

These gluten-free sweet potato oat flour brownies are rich, fudgy, dense and deliciously sweet. Sweet potato is a great addition to brownie recipes because it adds moisture to the mix. The ingredients are all things you can pick up in your local supermarket.

Serves 8

Cooks in 60 Minutes


  • 400g sweet potato peeled and chopped
  • 200g oats
  • ½ tbsp. baking soda
  • 2 tbsp. coconut oil
  • 2 tbsp. honey (maple for vegan option)
  • 70g dark chocolate chips
  • 2 tbsp. cacao powder
  • 4 tbsp. almond milk


  1. Preheat the oven to 180°C
  2. In a saucepan, steam the sweet potato until tender. Set aside to cool.
  3. Blend the oats in a food processor or nutribullet until a flour consistency is reached (40 seconds).
  4. Place the oats in a large mixing bowl, along with the baking powder.
  5. Blend the sweet potato into a smooth puree in a nutribullet or food processor.
  6. Melt the coconut oil and set to one side.
  7. Pour the blended sweet potato along with the honey, melted coconut oil, cacao powder and almond milk into the oats and using a spoon and combine well to create a smooth thick batter.
  8. Stir in the chocolate chips and pour into a greased or lined brownie tin.
  9. Bake for 40 minutes.