Vegan Sweet Potato Brownies
Indulge in our outstanding vegan sweet potato brownies. Simple, delicious, and guaranteed to satisfy your sweet tooth! A perfect guilt-free treat!
Ingredients
Main Ingredients:
- 2 medium-sized sweet potatoes about 1 ½ cups mashed: Sweet potatoes are the star of this recipe. They add moisture and a natural sweetness, making them the perfect base for a healthier brownie. They also help create that rich, fudgy texture without the need for a lot of added fats.
- 1 cup almond butter or any nut/seed butter: Almond butter provides a smooth, creamy texture and adds a boost of healthy fats to the brownies. It also helps bind the ingredients together while adding a subtle nutty flavor.
- ½ cup maple syrup or coconut sugar: Maple syrup is a natural sweetener that gives the brownies just the right amount of sweetness, without the blood sugar spikes caused by refined sugar. You can also use coconut sugar for a more caramel-like flavor and a lower glycemic index.
- ⅓ cup unsweetened cocoa powder: Cocoa powder provides the rich chocolatey flavor we all love in brownies. Opt for high-quality cocoa powder for the best results—look for one that is 100% pure with no added sugar or dairy.
- 1 teaspoon vanilla extract: A splash of vanilla extract brings a subtle warmth and depth to the flavor of these brownies enhancing the chocolate and sweet potato notes.
- ½ cup non-dairy milk such as almond milk, oat milk, or coconut milk: Non-dairy milk helps adjust the consistency of the batter. Choose the variety you prefer, but make sure it’s unsweetened to avoid altering the flavor balance.
- 1 cup oat flour or almond flour for a gluten-free option: Oat flour is a great gluten-free option that keeps the brownies light and fluffy. If you're looking for a denser texture, you can swap it out for almond flour, which is higher in protein and fat.
- 1 teaspoon baking powder: This ingredient gives the brownies a little lift and helps them bake to the perfect fudgy consistency.
- Pinch of salt: A small pinch of salt balances the sweetness and brings out the rich chocolate flavor.
- Optional: ½ cup vegan chocolate chips: For extra chocolatey goodness add some dairy-free chocolate chips to the batter. They melt beautifully as the brownies bake, giving you pockets of melty chocolate in every bite.
Instructions
Step 1: Prepare the Sweet Potatoes
- Start by preheating your oven to 350°F (175°C). Wash and peel the sweet potatoes, then chop them into small chunks. Place them in a pot of water and bring to a boil. Cook for about 10-15 minutes, or until the sweet potatoes are fork-tender. Drain and mash them well until smooth. You should have about 1 ½ cups of mashed sweet potato. Set this aside to cool slightly.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, combine the mashed sweet potatoes with the almond butter, maple syrup (or coconut sugar), vanilla extract, and non-dairy milk. Stir everything together using a whisk or spoon until the mixture becomes smooth and creamy, ensuring the ingredients are evenly incorporated.
Step 3: Add the Dry Ingredients
- Next, add the cocoa powder, oat flour (or almond flour), baking powder, and a pinch of salt to the wet ingredients. Stir the mixture until everything is well combined and no dry ingredients remain visible. The batter should be thick but smooth, without being too dry. If needed, taste and adjust sweetness by adding more maple syrup or coconut sugar.
Step 4: Fold in Chocolate Chips (Optional)
- If you’re using vegan chocolate chips, gently fold them into the batter with a spatula. These chips will melt and create pockets of chocolate goodness throughout the brownies once they bake, giving you that delicious gooey texture.
Step 5: Prepare the Baking Dish
- Line an 8x8-inch (20x20 cm) square baking dish with parchment paper or lightly grease it. Pour the brownie batter into the dish, spreading it evenly across the bottom. Use the back of a spoon or a spatula to smooth the top, ensuring the batter is distributed evenly across the dish.
Step 6: Bake
- Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine). If you prefer a slightly fudgier texture, check the brownies a bit earlier. They will firm up more as they cool.
Step 7: Cool and Serve
- After baking, let the brownies cool in the pan for around 10-15 minutes. For best results, transfer them onto a cooling rack and let them cool completely before cutting into squares. This ensures the brownies set properly and won’t fall apart when you slice them.
Video
Notes
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 12 brownies
- Calories: 150–170 calories per brownie (approx.)