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Spiced Sweet Potato Brownies

When it feels like fall, looks like fall, and smells like fall… you probably start to crave something that tastes like fall too, right?!? You may even be sipping on a Pumpkin Spiced Latte as you read this. So, in honor of these fall cravings, we present to you SPICED SWEET POTATO BROWNIES, courtesy of our new recipe contributor and friendly Dutch neighbor, Erna Drion-Smit! Thankfully, because she’s our neighbor (and friend), we’re able to devour these deliciously vegan treats whilst writing about them! Let’s just say, these superfood-spiked, dairy-free brownies are literally (and we mean literally) melt-in-your-mouth good! So, grab some sweet potatoes and Almond Spice Squarebars, preheat the oven, and get to it! 

Erna’s inspiration - Rens Kroes Sweet Potato Brownies!


2 sweet potatoes (yams)
coconut oil, for greasing the pan
1/2 cup raw almonds
1/4 cup gluten-free brown rice flour
5 tbsp raw cacao powder
½ tsp powdered ginger
1 tsp vanilla (unsweetened)
1 tsp cinnamon
1 tsp cardamom
a pinch of sea salt
1 cup dates, pitted
2 small handfuls of raw walnuts
3 Chocolate Coated Almond Spice Squarebars


  1. Preheat the oven to 350°F. Peel the sweet potatoes and cut in half (lengthwise). Coat each half in a teaspoon of coconut oil and place in the oven for about 20 minutes, or until soft. Remove from oven, but keep oven on. Allow the sweet potatoes to cool. Meanwhile, grind the almonds in a food processor, until flour/meal forms. Transfer to a large mixing bowl. Add the brown rice flour, cacao powder, ginger powder, vanilla, cinnamon, cardamom and sea salt. Mix.
  2. Chop dates into small pieces. Put the now cooled sweet potatoes in the food processor and blend. Add in dates and combine. Pour the mixture into the flour bowl. Mix well until batter is formed. Chop up walnuts (or use walnut pieces), add half of them to the batter. Mix. 
  3. Line a small ovenproof dish with parchment paper. Pour half the batter into the dish. Evenly distribute 1 layer of 1 1/2 chopped Almond Spice Squarebar pieces. Next add the second layer of batter and smooth out the surface using a spatula. Finish with another layer of 1 1/2 chopped Almond Spice pieces.
  4. Place the brownies in the oven for 30 minutes. Use a toothpick to make sure no batter sticks. Remove the brownies from the oven. Allow to cool for about 10 minutes. 
  5. Sprinkle the rest of the walnuts on top of the cooled brownies. Remove the brownies from the dish (the parchment paper should help with the removal) and cut into smallsquares.

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