Sweet Potato Brownies

$- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato) - ½ cup almond butter (or use peanut butter) - ¼ cup pure maple syrup - ¼ cup unsweetened cocoa powder - ½ cup oat flour (store-bought or homemade) - ½ teaspoon baking powder - ½ teaspoon pure vanilla extract - ¼ teaspoon sea salt - ½ cup dark chocolate chips (check if dairy-free if needed) Sweet potatoes give these brownies their moist texture. Almond butter adds creaminess and healthy fats. Maple syrup sweetens without being too sugary. Cocoa powder gives a rich chocolate flavor, while oat flour keeps it gluten-free. Baking powder helps the brownies rise, and vanilla adds warmth. Sea salt balances the sweetness. Dark chocolate chips bring extra chocolatey goodness. - For almond butter, you can use sunflower seed butter if you have nut allergies. - For gluten-free options, stick with oat flour or use almond flour. - For vegan swaps, ensure your chocolate chips are dairy-free. You can also use a flax egg instead of an egg for binding. These swaps help you customize the recipe to fit your needs. You can make these brownies tasty while keeping them healthy! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step warms up the oven, ensuring even baking. Next, prepare an 8x8 inch baking pan. You can grease the pan lightly or line it with parchment paper. This helps in easy brownie removal later. In a large mixing bowl, combine 1 cup of cooked and mashed sweet potatoes, ½ cup of almond butter, and ¼ cup of pure maple syrup. Mix these ingredients until smooth and creamy. I like to use a spatula or whisk for this. Next, add the dry ingredients to the sweet potato mix. Sift in ¼ cup of unsweetened cocoa powder and ½ cup of oat flour. Then, add ½ teaspoon of baking powder, ½ teaspoon of pure vanilla extract, and ¼ teaspoon of sea salt. Stir until everything is well combined, creating a thick brownie batter. Finally, gently fold in ½ cup of dark chocolate chips. You can save a few chips to sprinkle on top before baking. Carefully pour the brownie batter into the prepared baking pan. Smooth it out for an even layer. If you reserved chocolate chips, sprinkle them on top now. Place the pan in the preheated oven and bake for 25-30 minutes. To check if they're done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. Remove the brownies from the oven and let them cool in the pan for about 10 minutes. After that, transfer them to a wire rack. Let them cool completely before slicing into squares. Enjoy your rich and delicious sweet potato brownies! To get a creamy texture, mix the sweet potatoes, almond butter, and maple syrup well. Use a spatula or whisk until it’s smooth. This step is key for soft brownies. If your mixture is too thick, add a splash of water or almond milk to help. To avoid dry brownies, don’t overbake them. Check for doneness after 25 minutes. Insert a toothpick in the center. If it comes out with moist crumbs, they are ready. If you bake them too long, they will dry out. For a lovely finish, dust your cooled brownies with cocoa powder or powdered sugar. This adds a nice touch and makes them look fancy. You can also serve these brownies with a scoop of vanilla coconut ice cream. The warm brownies and cold ice cream create a great contrast. It makes for an indulgent treat that everyone will enjoy! Pro Tips Choose the Right Sweet Potatoes: Opt for firm, smooth-skinned sweet potatoes for the best flavor and texture in your brownies. Make Your Own Oat Flour: Blend rolled oats in a blender or food processor until fine to create fresh oat flour for your recipe. Check Doneness Carefully: Insert a toothpick into the center of the brownies; it should come out with a few moist crumbs for perfect fudginess. Enhance Flavor with Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm, aromatic twist to your brownies. {{image_4}} You can make sweet potato brownies even better by mixing in nuts or seeds. Chopped walnuts or pecans add a nice crunch. You can also try sunflower seeds for a fun twist. These extras bring great taste and texture. Another fun option is to swap chocolate chips for fruit. Chopped bananas or apples will add natural sweetness. Try using dried cherries or blueberries for a fruity flavor. This change makes brownies unique and bright. If you want vegan sweet potato brownies, it is easy to make changes. Use almond butter or peanut butter as your base. Maple syrup works great as a sweetener. Just make sure to pick dairy-free chocolate chips. For gluten-free options, you can replace regular flour with oat flour. Almond flour is another great choice. Both keep the brownies soft and tasty. You can enjoy these brownies without worry about gluten! To keep your sweet potato brownies fresh, store any leftovers in the fridge. Place them in an airtight container. This helps them stay moist and tasty for up to a week. If you want to keep them longer, try freezing the brownies. Wrap them tightly in plastic wrap, then put them in a freezer bag. This way, they can last for about three months. When you're ready to enjoy them, just thaw them in the fridge overnight. To reheat your brownies without drying them out, use the microwave. Place a brownie on a plate and cover it with a damp paper towel. Heat it for about 10-15 seconds. Check to see if it's warm enough. If not, heat it a few more seconds. This method keeps the brownies soft and delicious. You can also reheat them in the oven. Preheat the oven to 350°F (175°C). Put the brownies on a baking sheet and warm them for about 5-10 minutes. Enjoy your rich and tasty treat! You can make sweet potato brownies healthier by using less sugar. Try cutting the maple syrup by a tablespoon or two. Use a nut butter with no added sugar. You can also add more oats for a fiber boost. Another tip is to use dark chocolate chips with a higher cocoa content. They have less sugar and more antioxidants. Yes, you can use canned sweet potatoes. They save time and work great in recipes. Just ensure they are plain and not packed in syrup. Drain and mash them before adding to your mix. This keeps your brownies tasty and moist. If you don't have oat flour, you can use almond flour or whole wheat flour. Both work well in sweet potato brownies. If you need a gluten-free option, try coconut flour. Just remember to adjust the amount since it absorbs more moisture. To check if your brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If it has wet batter, bake for a few more minutes. Watch them closely to avoid overbaking. Yes, you can make sweet potato brownies ahead of time. They store well in the fridge for about a week. For longer storage, freeze them in an airtight container. Just thaw them before serving for tasty treats anytime. You now know how to make delicious sweet potato brownies. You learned about key ingredients like sweet potatoes, almond butter, and cocoa powder. I shared step-by-step instructions that make baking easy and fun. We also covered tips for perfecting your brownies and even ways to make them your own. My final thought? These brownies are a tasty treat that can fit any diet. Enjoy making and sharing them!$

Delicious and fudgy brownies made with sweet potatoes and dark chocolate.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine American

Servings 16

Calories 150 kcal

Ingredients

1 cup cooked and mashed sweet potatoes
0.5 cup almond butter
0.25 cup pure maple syrup
0.25 cup unsweetened cocoa powder
0.5 cup oat flour
0.5 teaspoon baking powder
0.5 teaspoon pure vanilla extract
0.25 teaspoon sea salt
0.5 cup dark chocolate chips

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by greasing it lightly or lining it with parchment paper for easy removal.
In a spacious mixing bowl, combine the cooked and mashed sweet potatoes with the almond butter and maple syrup. Use a spatula or whisk to blend these ingredients together until you achieve a smooth and creamy consistency.
Gradually sift in the cocoa powder and oat flour to the sweet potato mixture. Add in the baking powder, vanilla extract, and sea salt. Stir well until all ingredients are thoroughly mixed, creating a thick brownie batter.
Gently fold in the dark chocolate chips, saving a few to sprinkle on top of the batter before baking for an extra chocolatey finish.
Carefully pour the brownie batter into the prepared baking pan, smoothing it out to create an even layer. If you reserved chocolate chips, sprinkle them evenly over the top.
Place the baking pan in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the brownies; it should come out with a few moist crumbs attached (not wet batter).
Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. After cooling slightly, transfer them to a wire rack to cool completely before slicing into squares.

Notes

For an attractive finish, dust the cooled brownies with cocoa powder or powdered sugar before serving. Pair with vanilla coconut ice cream for an indulgent treat.

Keyword brownies, dessert, gluten-free, sweet potato, vegan