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Vegan Gluten Free Sweet Potato Brownies with Almond Butter Swirl

Vegan and Gluten-Free Olive Oil Sweet Potato Brownies with Almond Butter Swirl and Flaky Sea Salt

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5 from 1 review


These Vegan and Gluten-Free Olive Oil Sweet Potato Brownies with Almond Butter Swirl and Flaky Sea Salt are every bit as decadent and amazing as they sound.  Each bite is so rich and fudgy you will be in total chocolate nirvana.  These nutritious brownies are loaded with my favorite vegetable to sneak in everything: sweet potatoes.  The sweet potato helps make them super moist and fudgy!  The olive oil provides richness and the almond butter swirl provides the perfect nutty contrast that these chocolate brownies deserve.  The flaky sea salt brings out all the incredible flavors and makes everything pop.  Best of all, this recipe couldn't be easier to make.  The hardest part is waiting!


Units Scale

For the brownies

  • 1 cup rolled oats (certified gluten-free if desired) [or sub 3/4 cup oat flour]
  • 2/3 cup unsweetened cocoa powder*
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 1 packed cup cooked sweet potato (no skin) [you can use canned]
  • 2/3 cup pure maple syrup
  • 1/2 cup raw creamy unsalted almond butter
  • 1/4 cup olive oil (or avocado oil)
  • 1 tablespoon pure vanilla extract

For the almond butter swirl

  • 1/2 cup raw creamy unsalted almond butter (runny, new jar if possible)
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon fine salt



  1. Preheat oven to 350 degrees and grease an 8x8 baking pan with avocado oil using a silicone brush.  Alternatively you can line the baking pan with parchment paper. Set prepared pan aside.
  2. In a high-speed blender process the oats until a fine flour forms (about 60 seconds on high speed). This creates your oat flour. The blender should be completely dry for this to work well.  Transfer this homemade oat flour to a large mixing bowl and whisk in the other dry ingredients (cocoa powder, salt and baking powder).
  3. To the blender add all the wet ingredients: cooked sweet potato (without skin), maple syrup, almond butter, oil and vanilla. Blend on high speed for 30 seconds until well combined and transfer to the mixing bowl. Stir or use a hand mixer to combine the dry and wet ingredients until a thick and fudgy batter forms. Transfer to the prepared baking pan and use a silicone spatula to spread out into an even layer.
  4. Next, prepare the almond butter swirl.  I suggest using a new jar of almond butter that is at room temperature.  Make sure the almond butter oils on top are stirred in well and fully incorporated.  Use a one-cup glass measuring cup and a spoon to combine the almond butter, maple syrup and salt.
  5. To the brownie pan, add dots of the almond butter mixture and swirl with a chopstick, toothpick or knife.
  6. Bake on the center rack for 30 minutes. Remove from oven and let cool in the pan for 45 minutes [or speed up the process and place in the freezer for 20 minutes].  Slice into 16 squares (the brownies are super fudgy so you may need to wipe your knife clean between cuts.  Serve warm and garnish with a sprinkle of flaky sea salt overtop the brownies.
  7. Store leftovers in an airtight container for up to 2 days. Refrigerate for up to 5 days.


You can substitute pumpkin puree for sweet potato in a pinch but it will be slightly less sweet.  Still delicious though.

*You can substitute cacao powder for added health benefits, however I prefer the flavor of unsweetened cocoa powder.  I suggest using a high quality dark cocoa powder - organic and fair-trade if possible.  I love Whole Foods 365 organic unsweetened cocoa powder the best which also happens to be fair trade.  The color is super rich and dark so you can tell it is high quality.  If your cocoa powder is light brown the brownies will not turn out as amazing.  

To cook the sweet potato in an Instant Pot:

1. Add sweet potatoes to the steamer basket in your pressure cooker. I layer a couple at once while I’m doing it but you will only need two large sweet potatoes for this recipe. Add 1 cup of water to the pressure cooker and secure lid. Valve should be on sealed. Cook on manual high pressure for 20 minutes.

2. When cooking is complete, manual release and use tongs to transfer the sweet potatoes to a cutting board. Slice through each lengthwise with a knife. The knife should slide through very easily. If not, return to the pressure cooker to cook for another minute or two.  Cooking time will vary based on the size of your potato.

3. Allow the sweet potatoes to cool until you can safely handle them. Peel the skin off and discard.

You could also roast the sweet potatoes in an oven but it could take 40-60 minutes to fully cook. Here are the instructions for that method:

1. Place a baking sheet lined with aluminum foil on the bottom rack of your oven.

2. Preheat your oven to 425 degrees Fahrenheit. Pierce the sweet potato with a fork on one side then place directly on the middle rack (not on a baking sheet and not wrapped in foil).

3. Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for a large sweet potato. The bottom baking sheet will catch any drippings for an easy cleanup.

4. Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center. Remove the skin.

  • Prep Time: 15
  • Cook Time: 30
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American