Sweet potato brownies have been exploding in popularity thanks to their lightness. They contain way less sugar and fat than their standard counterparts, and most definitely the boxed instant variety. But, what they sacrifice in calories they certainly make up for in flavor and the gooey brownie satisfaction we’ve come to expect.

The core of what makes these brownies so magnificent is their simplicity. There are four primary ingredients that you’ll need to successfully pull off this obsession-worthy bake: sweet potato purée, maple syrup, nut butter (almond or cashew are both excellent), and cocoa powder. It’s the perfect dessert for that last-minute contribution to the potluck. After all, the entire prep time is only about 20 minutes, and the cook time is generally around 20 to 30 minutes.

There are numerous recipes on the internet, ranging from no-bake, to flourless and egg-free. For this recipe, we will be using a gluten-free oat flour; however, you can use any flour of your choice. Some may choose to substitute the flour for two eggs, but we’re going to forego the eggs this time around, as this recipe is a bit of a unicorn — gluten-free, vegan, healthy, and delicious.

Note that canned purée is fine, and of course you can make your own, too. For homemade purée, just skin, chop, and boil the potatoes, or bake them until soft and remove the skins after. Then either hand mash or put them in a food processor or blender, puréeing until smooth.

Ingredients

• 1 cup (0.24 liters) sweet potato purée
• 2/3 cup maple syrup
• 1/2 cup almond butter or peanut butter
• 1 tsp vanilla extract
• 1 ½ tbsp vegan butter or melted coconut oil
• 1/2 cup cocoa powder or cacao powder
• 1/4 tsp salt
• 1 tsp baking powder
• 2/3 cup oat flour
• 1/2 cup chopped walnuts (optional)
• 1/2 cup dairy-free chocolate chips (optional)

Directions

Preheat the oven to 350F and prepare a 9-inch square baking pan by lining it with parchment paper. Combine the mashed sweet potato, almond butter, maple syrup, vanilla extract, and vegan butter/coconut oil, stirring the ingredients are well mixed. Stir in the cocoa powder, baking powder, and salt, then add the flour. The batter will be quite thick. Lastly, add the chocolate chips and nuts to the batter, stirring until they are well-incorporated.

Spread the batter evenly into the baking pan in an even layer. Add a handful more chocolate chips on top for a tad more decadence. Place the pan on the center rack and bake for 20 to 23 minutes for a more fudgy, gooey brownies, but no more than 30 minutes total. Let the brownies cool on the counter, or pop the pan in the refrigerator if you are in a hurry. Whichever route you take, just be sure to allow them to cool before you slice, that way you ensure that they hold up

Serve these brownies up with a scoop of your favorite ice cream (or n’ice cream) and you have heaven in the palm of your hand.

Storing Sweet Potato Brownies

Once you’re done cooking this sweet potato brownie recipe, where can you keep the finished product? Assuming these sweet treats won’t get eaten up in mere seconds, store your sweet potato brownies in a ziplock bag or airtight container. Squeezing out the air and limiting their exposure to oxygen will keep your decadent brownies from drying out. Once you’ve got them secured, store the brownies in the fridge for up to 5 days.

They’re pretty tasty cold, or you can let them sit at room temperature for about 15–20 minutes before diving in. If you want to recreate that warm, delicious, just-out-of-the-oven experience, pop them in the microwave in 10 second intervals until they’re as warm as you like. Overdoing it in the microwave might make them harden unpleasantly, so keep an eye on your sweet potato brownies as you reheat them.