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Vegan Sweet Potato Brownies (hclf, gluten- and refined sugar-free)

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  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 6-8


  • 2 medium to large sweet potatoes*, skin included
  • 2/3 of a cup of ground almonds
  • 1/4 cup buckwheat flour
  • 1/4 cup white rice flour
  • 12 medjool dates, pits removed
  • 4 small black mission figs
  • 1/4 cup raw carob or cacao powder
  • 3 tbs of pure maple syrup
  • A few dashes of Savour This Kitchen Gypsy or cinnamon
  • A pinch of salt


  1. Preheat the oven to 350 F and line a baking pan with parchment paper. I used an 8×8 tray.
  2. Cut the potatoes into chunks and place them into a steamer for until soft, about 15-20 mins.
  3. Place the potatoes, figs and dates into a food processor and run until smooth.
  4. Pour the mixture into a large bowl, and mix well with the remaining ingredients.
  5. Place into your lined dish and bake for 20 mins, or until a fork comes out clean when poked.
  6. Cool for 10 mins, then slice and devour!


I kept the skin on for the extra added nutrients!
Adapted from Deliciously Ella
Store in the refrigerator, up to 5 days.

  • Prep Time: 10 mins
  • Cook Time: 20 mins