Gluten-Free Sweet Potato Pecan Brownies

No one, not even the proudest omnivore, would be able to tell that this brownie recipe is gluten-free and vegan—much less made with a root vegetable and fruit! These fiber-rich, naturally-sweetened brownies are chewy, chocolatey and simple to make. So get started…


Saucepan and lid
Food processor
Double boiler OR
2 saucepans, one slightly larger than the other, and maybe a metal screen with hooks OR
A heat safe glass bowl and one small saucepan
Casserole dish
Unbleached parchment paper
Silicone scraper/spatula

Try to buy everything organic. Here’s why.
1 1/4 cup sweet potato
1/2 cup sucanat
2 tbsp grade B maple syrup
1/4 cup cacao (or cocoa powder)
1 tbsp vanilla extract (choose gluten/alcohol-free if you have a sensitivity)
1 red apple of your choice (cored and seeded)
1 3 oz. bar of chocolate (choose gluten-free if you have a sensitivity)
1 tbsp cold-pressed coconut oil
1/2 tsp fine ground sea salt
1 cup almond flour (Benefit Your Life brand, or homemade, is best—if you use Bob’s Red Mill I can’t guarantee that it will turn out well) OR
1 cup brown rice flour is an option (the texture may be less moist and more grainy than cake-like, but still delicious)
1 tsp baking soda
1/2 cup pecans, chopped


Let’s get started.
Chop and toast your pecans in an oven preheated to 350°F for 5 minutes. Place a piece of parchment paper in a large casserole dish and press the paper against the bottom/edges.

Peel and chop the sweet potato (use this trick). Using a steamer, steam the potatoes for 10 minutes.

Using a double boiler (or the other options) melt the chocolate with the coconut oil, stirring well. Place the apples, chocolate mixture, cocoa, sweet potato, sucanat, maple syrup and vanilla in the food processor and mix until super creamy.

In a bowl, mix the almond flour, salt and baking soda with a fork and then fold in the chocolate mixture.

Then fold in the toasted pecans. Pour into the parchment-lined casserole dish.

Smooth with the scraper and place in the oven. Bake for 45 minutes. Ultimately, use the knife-test to see if they are done. Just push a knife into the brownies and if it removes clean, the brownies can come out of the oven, if not, keep baking until it does.

Allow them to cool for at least 10 minutes. Enjoy!


Store in the fridge in an airtight glass container for about 10 days.


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  1. Laurel

    These look absolutely scrumptious but I pulled up in my head long rush to make them asking “What SIZE bar?” Would that be 3 oz or 3 1/2?

  2. Marty

    Pure heaven! Vegan and gluten-free, aaaaah!

  3. Edith

    When you say one chocolate bar, what size bar are you talking? Gourmet size bar, personal bar, what? I must say it looks delicious.

  4. Beth

    Mmmm Mmmmm Mmmmmm! I made these last night and they turned out really delish! I’m at about 6,000ft altitude and needed to cook them for longer than 45 minutes so they were not too gooey~After about 1 hr, I achieved just the right gooeyness! YUM!
    I think it could also be made Quinoa to add some protein (like the pumpkin pancakes on YU). Oh, PLUS, I think you could throw a ripe avocado, or 2, in there too for added nutrients (and make them even creamier)! Delish : o )))… (drool)

  5. These are everything you said they would be–chewy,ultra chocolatey (I added 1/2 a tsp of chocolate extract), and easy to make. When I tasted the batter before baking, I was totally underwhelmed and bummed that the flavor wasn’t great. However, something magical must happen during the baking process b/c these are heavenly, full of flavor, beautifully balanced by the addition of the toasted pecans. THANK YOU. I think this is going to be my go-to brownie recipe from now on.

  6. suzi

    I am gonna make these using quinoa flakes in place of rice flour. i will grind them in my chopper to make more of a flour and that way get some protein benefits with my dessert!! (vegan secrets : ) ) ps these sound amazing!!

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