Description
These Sweet Potato Brownies are a delicious and healthier twist on traditional brownies, combining nutrient-rich sweet potato purée with natural sweeteners and wholesome ingredients. They are moist, fudgy, and perfect for a gluten-free, dairy-free dessert that everyone will love.
Ingredients
Scale
Sweet Potato Purée
- 1 cup sweet potato purée (see instructions)
Wet Ingredients
- 2/3 cup maple syrup
- 1/2 cup almond butter or peanut butter
- 1 tsp pure vanilla extract
- 1 1/2 Tbsp avocado oil (or substitute melted vegan butter, melted coconut oil, or olive oil)
Dry Ingredients
- 1/2 cup cocoa powder or cacao powder
- 1/4 tsp sea salt
- 1 tsp baking powder
- 2/3 cup oat flour
Add-ins
- 1/2 cup chopped raw pecans (or walnut substitution)
- 1/4 cup dairy-free chocolate chips (optional)
Instructions
- Prepare the sweet potato: Cook the sweet potato by boiling, baking, or steaming until soft. Once cooked, scoop out the flesh and mash it into a smooth purée, making about 1 cup.
- Mix the wet ingredients: In a large bowl, combine the sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Whisk or use an electric mixer to blend everything until smooth.
- Combine the dry ingredients: In a separate bowl, mix the cocoa powder, oat flour, baking powder, and sea salt. Stir well to avoid clumps.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture and stir until just combined. Fold in chopped pecans and chocolate chips if using.
- Prepare the baking dish: Grease an 8×8-inch baking pan or line it with parchment paper. Pour the brownie batter into the prepared pan, spreading it evenly.
- Bake the brownies: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness with a toothpick—it should come out with a few moist crumbs. Let the brownies cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Slice and serve: Once the brownies are completely cool, slice them into squares. Serve as-is or with toppings like vegan ice cream or whipped cream.
Notes
- You can cook the sweet potato by boiling, baking, or steaming depending on your preference.
- For nut-free version, substitute almond/peanut butter with sunflower seed butter.
- Ensure brownies cool completely for easier slicing.
- Optional chocolate chips add extra richness and texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
