Contains: Gluten, Tree Nuts
These Sweet Potato Brownies are rich, fudgy, and naturally sweetened—made with wholesome ingredients that support digestion and help keep inflammation low. They’re gluten-free, refined-sugar-free, and topped with a creamy probiotic yogurt frosting for an extra gut-loving boost. The perfect chocolatey treat when you want something nourishing and indulgent.
Serves
4
For the Brownies
For the frosting
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Browse ProgramsTo prep the sweet potato puree peel and chop 1 medium sweet potato into 1-inch cubes. Place in a pot and cover with water. Bring to a boil, reduce heat, and simmer until fork-tender (about 12–20 minutes, depending on cube size). Drain well, then mash with a fork or blend until smooth. Measure 1 cup and let cool slightly.
Preheat oven to 350°F (176°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a large mixing bowl, combine 1 cup sweet potato purée, 2/3 cup maple syrup, 1/2 cup almond butter, and 1 tsp vanilla. Whisk until smooth and homogenous.
To the wet mixture, add 1/2 cup cocoa powder, 2 tbsp flaxseed flour, 1/4 tsp sea salt, 1 tsp baking powder, 2/3 cup gluten-free oat flour, and 1/3 cup almond flour. Fold gently with a spatula until everything is evenly combined and no streaks of dry flour remain. The batter should be thick but spoonable.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30–40 minutes. Start checking at 30 minutes: insert a toothpick into the center — it should come out mostly clean with a few moist crumbs.
Remove brownies from the oven and place the pan on a wire rack. Let the brownies cool completely in the pan — at least 30–45 minutes. Cooling is essential so the frosting won’t separate on the warm surface.
While brownies cool, whisk together 1 cup probiotic plain yogurt, 1 tbsp maple syrup, and 2 tbsp almond butter in a small bowl until smooth. Taste and adjust sweetness if needed. If the yogurt is very loose, chill the frosting 10–15 minutes to thicken slightly before spreading.
Spread the frosting evenly over the top. For a decorative touch, swirl with the back of a spoon or grate a little extra dark chocolate on top
Store in an airtight container for up to 4–5 days. Keep the frosting separate if you store it for longer a few days.
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