Description
These Sweet Potato Brownies are a moist, fudgy, and naturally sweetened treat made with wholesome ingredients like sweet potato purée, almond butter, and oat flour. Perfect for a healthier dessert option, they combine the rich taste of cocoa with the earthiness of sweet potato and the crunch of pecans, offering a gluten-free and dairy-free brownie experience.
Ingredients
Scale
Wet 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)
Dry Ingredients
- ½ cup cocoa powder or cacao powder
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- â…” cup oat flour
Add-ins
- 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. Once cooked, scoop out the flesh and mash it into a smooth purée to make about 1 cup.
- Mix wet ingredients: In a large mixing bowl, combine the sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Use a whisk or electric mixer to blend these until the mixture is smooth and uniform.
- Combine dry ingredients: In a separate bowl, mix the cocoa powder, oat flour, baking powder, and sea salt thoroughly to avoid any clumps.
- Mix wet and dry: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Then fold in the chopped pecans and, if using, the dairy-free chocolate chips.
- Prepare baking dish: Grease or line an 8×8-inch baking pan with parchment paper. Pour the brownie batter evenly into the pan and spread it out.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center—when it comes out with moist crumbs, the brownies are ready.
- Cool and serve: Allow the brownies to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Once cool, slice into squares and serve.
Notes
- You can cook sweet potato by boiling, baking, or steaming depending on your preference or available equipment.
- For a nut-free option, substitute almond or peanut butter with sunflower seed butter.
- Using oat flour makes the brownies gluten-free, but ensure your oat flour is certified gluten-free if needed.
- Adjust sweetness by adding more or less maple syrup according to taste.
- Add-ins like chocolate chips and nuts are optional but add great texture and flavor.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies are naturally dairy-free and vegan-friendly when using dairy-free chocolate chips and oils.
