Healthy Whole Food Fudgey Sweet Potato Brownies (GF/DF)

GF/DF Sweet Potato Brownies made with whole foods.

Healthy Whole Food Fudgey Sweet Potato Brownies

When you're managing Hashimoto's or any autoimmune condition, finding treats that feel indulgent and support your wellbeing can feel like a rare win. That’s why I’m excited to share with you my gut-loving, guilt-free, go-to recipes for those moments when you just need some indulgence without the crash or flare-up. Try my Healthy Whole Food Fudgey Sweet Potato Brownies - adapted to suit autoimmune warriors like you.

These brownies are naturally gluten-free, dairy-free, and made with whole food ingredients, that are kinder to your gut, your blood sugar, and your immune system. The humble sweet potato brings natural sweetness, fibre, and a lovely creamy texture, while also being a great source of beta-carotene (an antioxidant that supports the immune system). Paired with nourishing ingredients like almond butter, almond flour and cacao, this is a treat your body will thank you for. I add eggs for extra protein and nourishment, but if you react to eggs, these work without them.

What do they taste like? Think rich, fudgy, deeply chocolatey, and just sweet enough – with none of that dry overly processed taste you get from packaged gluten-free options. They’re moist, satisfying, and even picky eaters won't guess there's sweet potato inside! My five year old loves them!

Are they easy to make?Absolutely. No fancy equipment needed – just a mixing bowl, a baking dish, and a willingness to taste-test the batter (don’t worry, it’s totally safe). Perfect for those of us managing low energy days, but still craving a little homemade comfort or something to celebrate with.

When to make them?These are brilliant for cosy evenings in, weekend baking with kids, or a healthier dessert to bring to a gathering (especially when you want to ensure there’s something autoimmune-friendly to enjoy!). I also make these for sunny weekends, Mother's Day or Easter. I love keeping a stash in the freezer for those moments when you want to indulge.

Fudgey Sweet Potato Brownies

Adapted from Minimalist Baker

Ingredients:

• 2 medium sweet potatoes (baked and mashed, about 1 ½ cups)

• 2 eggs

• 1 1/2 tbs Olive oil

• 1/3 cup maple syrup

• 1/4 cup creamy almond butter or peanut butter

• 1 tsp pure vanilla extract

• ½ cup raw cacao powder

• ½ tsp gf baking powder

• 1 tsp sea salt

• 2/3 cup almond flour

• Optional: ¼ cup dairy-free chocolate chips or chopped walnuts

Instructions:

1. Preheat the oven to 180°C (350°F) and line a small baking dish (8x8 inch) with parchment paper - or use silicon moulds and make them into muffins (I do this)

2. Bake or steam your sweet potatoes until soft, then mash until smooth. Allow to cool slightly.

3. In a large bowl, mix together the mashed sweet potato, eggs, olive oil, maple syrup, almond butter, and vanilla.

4. Add the cocoa powder, baking powder, sea salt, and almond flour. Stir until fully combined. Fold in any optional extras like chocolate chips or nuts.

5. Transfer to the baking dish or moulds (I grease with olive oil) and smooth out the top with a spoon or spatula.

6. Bake for 25–30 minutes or until the edges look slightly dry and the centre is firm but still fudgey.

7. Allow to cool in the pan before slicing. They firm up even more if stored in the fridge overnight!

8. Enjoy with berries and a cup of tea!