Description
These Sweet Potato Brownies are a deliciously moist and healthy twist on traditional brownies, using nutrient-rich sweet potato purée and natural sweeteners. Packed with cocoa, almond butter, and optional nuts and dairy-free chocolate chips, they offer a luscious chocolate treat that’s gluten-free, vegan, and perfect for an indulgent yet wholesome snack or dessert.
Ingredients
Scale
Main Ingredients
- 1 cup sweet potato purée (see instructions)
- â…” cup maple syrup
- ½ cup almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- 1½ tablespoons avocado oil (or melted vegan butter, coconut oil, or olive oil)
- ½ cup cocoa powder or cacao powder
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- â…” cup oat flour
- ½ cup chopped raw pecans (or walnuts)
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Prepare the sweet potato: Cook the sweet potato by boiling, baking, or steaming until it becomes soft. Scoop out the flesh and mash it thoroughly into a smooth purée to yield about 1 cup.
- Mix 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 the mixture until it is smooth and creamy.
- Combine dry ingredients: In a separate bowl, mix the cocoa powder, oat flour, baking powder, and sea salt. Stir well to prevent clumps and create an even mixture.
- Mix wet and dry ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Gently fold in the chopped pecans and dairy-free chocolate chips if using, ensuring an even distribution without overmixing.
- Prepare baking dish: Grease or line an 8×8-inch baking pan with parchment paper. Pour the brownie batter evenly into the prepared pan, spreading it smoothly for uniform baking.
- Bake: Place the pan in an oven preheated to 350°F (175°C) and bake for 25 to 30 minutes. Test doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Cool and serve: Allow the brownies to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, slice into 9 servings and enjoy.
Notes
- You can cook sweet potatoes by boiling, steaming, or baking depending on your preference or time available.
- Substitute almond butter with peanut butter or any nut butter of your choice for flavor variation.
- Using avocado oil keeps the brownies moist and helps maintain a vegan profile.
- Oat flour makes this recipe gluten-free; ensure your oat flour is certified gluten-free if necessary.
- Optional dairy-free chocolate chips add extra chocolate richness but can be omitted for a simpler brownie.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
