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Sweet Potato Brownies Recipe

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3.9 from 44 reviews

  • Author: Diane
  • Total Time: 1 hour
  • Yield: 8 thick brownies
  • Diet: Gluten Free

Description

These fudgy, gooey, flourless sweet potato brownies are a deliciously rich and decadent treat packed with plant-based nutrients. Naturally gluten-free, oil-free, and low-calorie, they can also be made refined sugar-free, making them a healthier alternative to traditional brownies. Perfect for satisfying chocolate cravings with wholesome ingredients, these brownies offer a soft, chewy texture and deep chocolate flavor.

Ingredients

Wet Ingredients

  • 2 medium (450 g) cooked sweet potatoes (preferably white Japanese sweet potatoes)
  • 2 small (200 g) bananas
  • ½ cup (120 ml) plant-based milk

Dry Ingredients

  • 1 ½ cup (130 g) ground oats (oat flour)
  • ⅔ cup (150 g) sugar of choice (coconut sugar, date sugar, erythritol, or organic cane sugar)
  • 8 tbsp (50 g) cocoa powder (Dutch-Process preferred)
  • 5 tbsp (50 g) ground hemp seeds or any ground nuts/seeds
  • 1 tbsp cinnamon (optional)
  • 2 tsp baking powder

Instructions

  1. Prepare Sweet Potatoes: Cook the sweet potatoes by microwaving them or baking until fork-tender. For microwave: poke holes, wrap in damp paper towel, microwave 3 minutes, flip, and repeat until soft. Alternatively, boil or bake and peel once cooled.
  2. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (180°C). Line a 9" x 6" (23 cm x 15 cm) pan or an 8" x 8" pan with parchment paper.
  3. Blend Wet Ingredients: In a large food processor, combine the cooked sweet potatoes, bananas, and plant-based milk until smooth.
  4. Add Dry Ingredients: Add the oat flour, sugar, cocoa powder, ground hemp seeds, cinnamon (if using), and baking powder to the wet mixture. Mix until you achieve a smooth, sticky batter.
  5. Transfer and Bake: Pour the batter into the prepared pan, spreading evenly. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out almost clean. For larger pans, start checking at 25-30 minutes.
  6. Cool and Serve: Allow the brownies to cool for 20-30 minutes before slicing into bars. For added indulgence, top with a vegan chocolate sauce. These brownies taste even better the next day.

Notes

  • Sweet Potatoes: White Japanese sweet potatoes are starchier and preferred. For orange sweet potatoes, increase oat flour up to 2 cups.
  • Cooking Sweet Potatoes: Microwave method is fastest; poke holes, wrap, and microwave in intervals until tender. Baking or boiling also works.
  • Banana Substitute: Applesauce or peach puree can replace bananas.
  • Sugar Choices: Use coconut sugar, date sugar, erythritol, or organic cane sugar per preference.
  • Oat Flour: Make your own by grinding oats in a spice grinder or blender. Almond flour can be used as a substitute.
  • Hemp Seeds: Ground almonds or other nuts/seeds work as alternatives.
  • Yields: Recipe makes at least 8 thick brownies depending on pan size and cutting.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/sweet-potato-brownies-recipe/