Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF

Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF

I already posted black bean brownies and these are made using the same principle. Mashed fruit and veg are great in bakes, keepin…more


15 servings

  1. 25 g gluten-free rolled oats

  2. 100 g brown sugar

  3. 40 g cocoa powder

  4. 50 g gluten-free / plain flour

  5. 1 tsp baking soda

  6. 200 g pre-baked and mashed sweet potato (mash weight)

  7. 140 mls coconut milk

  8. 3 tbsp coconut oil

  9. 2 tsp vanilla extract

  10. 40 g ‘Moo-Free’ or ‘Enjoy Life’ brand chocolate chips (optional)


  1. Preheat the oven to gas 4 / 180C / 350F and line a 7″ square cake tin or an 11 x 7 traybake tin with parchment

  2. Pulse the oats in a blender or food processor until it becomes flour, then add the oat flour to a mixing bowl with the rest of the ingredients

  3. Mix until you form a smooth batter then pour into the cake tin

  4. Bake for 30 – 35 minutes or until firm on top when pressed with a clean finger

  5. Let cool in the tin then refrigerate for an hour before removing from the tin and cutting into squares

  6. These brownies can be individually wrapped and frozen for up to 3 months but are best kept fresh in the fridge for up to a week

  7. Lovely with some buttercream icing! Mix 75g gold foil-wrapped Stork margarine block with 175g icing sugar and 1 tsp vanilla extract and spread over the top of the brownies before slicing

  8. If iced, these are best consumed within 2 days

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