Sweet Potato Brownies
If you’re looking for a healthy yet indulgent tasting brownie, these Sweet Potato Brownies will be your new go-to! Vegan, gluten-free and refined-sugar free, this chocolatey treat is packed full of fibre and nutrition yet tastes sooo naughty.
Jump to Recipeingredients
Brownies have always been one of my most favourite treats. There’s nothing quite like biting into a warm, ooey gooey, fudgy brownie straight off the cooling rack. But if there’s one thing that most brownie recipes have in common, it’s that they pack a lot of calories. Not in these Sweet Potato Brownies, though!
By replacing the oil or butter in brownie batter with baked, mashed sweet potatoes you instantly lighten up the calories plus add in some awesome nutrition! Sweet potatoes not only add a wonderfully fluffy yet moist texture and sweetness, they are packed with vitamins, minerals and fibre!
what you’ll need
- Oat flour
- medjool dates
- sweet potatoes
- cocoa powder
- plant milk
- vanilla extract
- ½ tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- maple syrup
sweet spuds are underrated
Yup, you heard me. I’m no stranger to incorporating sweet potatoes into my sweet treats (Chocolate ice cream, anyone?). When baked, they practically melt into a sweet, ooey-gooey, caramelized ingredient that can easily replace eggs, oil or sweeteners in your desserts. So naturally they’d be totally amazing in brownies!
Sweet potatoes are the bomb for many reasons. A few being they’re full of minerals and vitamins like beta carotene, they’re relatively low-calorie yet keep you feeling satiated, and they’re full of gut-healthy fibre!
why we love sweet potato brownies
I’m all about indulgent tasting treats that have sneaky veggies hidden in them. So if you’ve got picky eaters in your household this is a stealthy way to tuck some extra nutrition into dessert!
Sweet Potato Brownies are the best because:
- You only need 9 simple and inexpensive ingredients
- Medjool dates naturally sweeten the recipe without refined sugars
- They’re packed full of fibre and nutrition
- They’re incredibly delicious and indulgent tasting
how to make sweet potato brownies
- Bake your sweet potatoes and let cool completely so you can peel off the skins.
- Using a food processor, blend together the sweet potatoes, soaked medjool soaked, vanilla and plant milk until you reach a nice smooth texture.
- Whisk together all remaining dry ingredients and add to the wet ingredients, then blend together until a smooth batter forms.
- Pour batter into a parchment lined tin, smooth into an even layer and bake for 22 to 25 minutes until slightly firm to the touch.
- Let cool, pour over the chocolate drizzle, cut into squares, serve and ENJOY!
brownie points!
These Sweet Potato Brownies are there for you when you want to satisfy those chocolate cravings with a healthy twist! I love transforming whole foods into unreal-tasting, finger-lickin’ good desserts and I hope you enjoy this recipe tons! If you’d like to use Date Syrup for the chocolate drizzle (or anything really) make sure you check out my recipe on how to make your own date syrup and date paste HERE!
If you’re looking for some more healthy chocolatey treats you might like my Healthy Chocolate Ice Cream, Dark Chocolate Fruity Nut Clusters, or Pumpkin Spice Chocolate Chip Mini Scones!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Sweet Potato Brownies
Equipment
- 1 food processor or high-speed blender
Ingredients
- ½ cups oat flour (oats blended in a blender) GF if necessary
- ½ cup pitted medjool dates, soaked in hot water 5 mins
- 2 medium sweet potatoes
- ½ cup cocoa powder
- ½ cup plant milk
- ½ tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
Chocolate Glaze
- 2 tbsp cocoa powder
- 2 tbsp maple syrup/date syrup/agave
- 2 tbsp plant milk
Instructions
- Bake 2 medium sweet potatoes (skins on, poke a few holes around with fork) for 1 hour until soft and let cool completely (overnight is preferable as it helps with the caramelization)
- reheat oven to 400° F (200°C) and line a 9"x9" baking tin with parchment paper.
- n the bowl of a food processor, add the sweet potato flesh (skins removed), soaked dates, vanilla, and plant milk and process until completely smooth, about 2 minutes.
- In a separate large bowl, sift and combine the oat flour, cocoa powder, sea salt, baking powder and baking soda and then add to the wet ingredients in the food processor. Process once again until a completely smooth batter forms.
- Transfer the batter into the lined baking tin, smooth into an even layer and bake for 22 to 25 minutes, until slightly firm to the touch.
- Let cool completely — in the meantime make the chocolate sauce: in a small bowl whisk together all the sauce ingredients until it forms a shiny liquid mixture. Pour over the brownies and smooth out with a spatula. Cut into 9 even squares and enjoy!
