Description

These Sweet Potato Brownies are a deliciously moist and fudgy treat made with nutrient-rich sweet potato purée and natural sweeteners. Perfectly balanced with cocoa powder, almond butter, and a hint of vanilla, these brownies are gluten-free, dairy-free, and optionally vegan. They offer a healthier twist on traditional brownies without compromising on flavor or texture.

Ingredients

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Sweet Potato Purée

1 cup sweet potato purée (see instructions)

Wet Ingredients

⅔ 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
⅔ cup oat flour

Add-ins

½ cup chopped raw pecans (or walnuts)
¼ cup dairy-free chocolate chips (optional)

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Instructions

Prepare the sweet potato: Cook a sweet potato by boiling, baking, or steaming until it becomes very soft. Scoop out the flesh and mash it thoroughly until smooth, measuring out about 1 cup of sweet potato purée for the recipe.
Mix wet ingredients: In a large mixing bowl, combine the sweet potato purée, maple syrup, almond or peanut butter, pure vanilla extract, and avocado oil. Whisk vigorously or use an electric mixer until the mixture is smooth and homogenous.
Combine dry ingredients: In a separate bowl, sift together or mix cocoa powder, oat flour, baking powder, and sea salt to ensure there are no lumps.
Mix wet and dry ingredients: Gradually add the dry ingredient mixture into the wet mixture. Stir gently until just combined to avoid overmixing. Fold in the chopped raw pecans and dairy-free chocolate chips if using.
Prepare the baking dish: Grease an 8×8-inch baking pan or line it with parchment paper for easy removal. Pour the brownie batter evenly into the prepared pan, smoothing the top.
Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes. Test doneness by inserting a toothpick in the center—it should come out with moist crumbs but not wet batter.
Cool and serve: Let the brownies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice into 9 squares and serve.

Notes

You can prepare the sweet potato purée in advance and refrigerate it for up to 3 days.
For a nuttier flavor, swap almond butter with peanut butter or any other nut/seed butter.
Oat flour can be substituted with gluten-free all-purpose flour if preferred.
Chocolate chips are optional and can be omitted to reduce sugar content.
Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
To make the recipe fully vegan, ensure that your chocolate chips are dairy-free.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American