Sweet Potato Brownies Recipe

Introduction

These sweet potato brownies offer a deliciously moist and slightly fudgy twist on traditional brownies. Naturally sweetened and packed with wholesome ingredients, they’re a perfect treat for anyone looking for a healthier dessert option.

Ingredients

• 2 sweet potatoes (about 400g), halved
• 125g almond butter
• 100g maple syrup
• 25g cocoa powder, sifted
• 50g plain flour
• ½ tsp baking powder
• 25g chopped almonds (optional)
• 100g dark chocolate, roughly chopped (dairy-free if necessary)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Line a 20cm square baking tin with baking parchment and set aside. Place the sweet potato halves on a separate baking tray and roast for 40 to 50 minutes, until soft. Allow them to cool, then transfer to a food processor and blend until smooth.
2. Step 2: Reduce the oven temperature to 180°C (160°C fan/gas mark 4). In a bowl, combine the sweet potato puree with almond butter, maple syrup, cocoa powder, plain flour, baking powder, and all but 50g of the chopped dark chocolate. Mix well until evenly combined.
3. Step 3: Spoon the batter into the prepared baking tin. If using, sprinkle the chopped almonds over the top. Bake for 30 to 40 minutes, or until a skewer inserted in the center comes out with a few crumbs attached. Remove from the oven and let cool completely.
4. Step 4: Melt the remaining 50g of dark chocolate in a heatproof bowl in the microwave. Heat in 30-second bursts, stirring in between, then continue with 10-second bursts until smooth. Drizzle the melted chocolate over the cooled brownies. Let set before cutting into 12 or 16 pieces.

Tips & Variations

• Use vegan or dairy-free dark chocolate to keep this recipe completely dairy-free.
• Add a pinch of cinnamon or a splash of vanilla extract for extra warmth and flavor.
• For a nut-free version, substitute almond butter with sunflower seed butter and omit chopped almonds.
• Ensure the sweet potatoes are well roasted for the best natural sweetness and smooth texture.

Storage

Store the brownies in an airtight container at room temperature for up to three days. They can also be refrigerated to extend freshness; bring them to room temperature before serving for the best texture. Reheating gently in the microwave for a few seconds can restore their soft, fudgy qualities.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato instead of fresh?

Fresh sweet potatoes work best for texture and flavor, but you can use canned sweet potato puree in a pinch. Make sure to drain any excess liquid before using to avoid affecting the batter consistency.

Are these brownies gluten-free?

The recipe uses plain flour, which usually contains gluten. To make it gluten-free, substitute the plain flour with a gluten-free flour blend that works well in baking.

Sweet Potato Brownies Recipe

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★★★★★

4.6 from 125 reviews

These sweet potato brownies are a deliciously moist and fudgy treat made with roasted sweet potatoes, almond butter, and rich dark chocolate. Naturally sweetened with maple syrup and featuring a hint of cocoa, these brownies provide a healthier twist on a classic dessert. Optional chopped almonds add a pleasant crunch, and a smooth dark chocolate drizzle on top completes these decadent yet nutritious brownies.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 to 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 sweet potatoes (about 400g), halved
• 125g almond butter
• 100g maple syrup
• 25g cocoa powder, sifted
• 50g plain flour
• ½ tsp baking powder
• 25g chopped almonds (optional)
• 100g dark chocolate, roughly chopped (dairy-free if necessary)

Instructions

1. Roast the Sweet Potatoes: Preheat the oven to 200C/180C fan/gas 6. Place the halved sweet potatoes in a baking tin or tray and roast for 40-50 minutes, until they are soft when pierced with a fork. Remove from oven and allow to cool completely.
2. Prepare the Sweet Potato Puree: Once cooled, transfer the roasted sweet potatoes to a food processor and blitz until smooth, creating a creamy puree base for your brownies.
3. Mix the Batter: Reduce the oven temperature to 180C/160C fan/gas 4. In a large bowl, combine the sweet potato puree with almond butter, maple syrup, sifted cocoa powder, plain flour, and baking powder. Mix well until a smooth batter forms. Fold in all but 50g of the chopped dark chocolate and the chopped almonds if using.
4. Bake the Brownies: Line a 20cm square baking tin with baking parchment and spoon the brownie batter into it, spreading evenly. Scatter the optional chopped almonds on top. Bake in the oven for 30-40 minutes, or until a skewer inserted comes out with a few moist crumbs.
5. Cool and Drizzle Chocolate: Remove the brownies from the oven and let them cool completely in the tin. Melt the remaining 50g of dark chocolate in a heatproof bowl in the microwave by heating for 30 seconds, stirring, then continuing in 10-second intervals until fully melted. Drizzle this melted chocolate over the cooled brownies.
6. Serve and Store: Allow the chocolate drizzle to set before cutting the brownies into 12 or 16 pieces. Store the brownies in an airtight container for up to three days to keep them fresh.

Notes

• You can substitute plain flour with gluten-free flour to make these brownies gluten-free.
• For a nut-free version, replace almond butter with sunflower seed butter and omit the chopped almonds.
• Ensure the dark chocolate used is dairy-free if you require a vegan or dairy-free dessert.
• The brownies can be stored at room temperature in an airtight container for up to three days or refrigerated for longer freshness.

Keywords: sweet potato brownies, vegan brownies, healthy brownies, dairy-free dessert, chocolate brownies, almond butter brownies, maple syrup sweetened, gluten-free option