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Healthier Sweet Potato Brownies
- Andrea
- Mar 2
- 3 min read
Made with only a few ingredients, these brownies are deliciously fudgy and are gluten-free and vegan friendly. Sweetened with maple syrup and the sweet potato, these make a healthier treat option.
Despite appearances these brownies are in fact fudgy. I use a coarse coconut flour which makes them look a bit grainier, but don't let that fool you.
HERE'S WHAT YOU WILL NEED
Cooked sweet potato
Pure maple syrup
Coconut flour or almond flour
Coconut oil, melted
Almond butter or tahini
Cacao powder
Vanilla extract
a pinch of sea salt
and dark chocolate chips
Make sure to use a pure maple syrup and not a maple flavoured syrup.
Use cacao powder or an unsweetened cocoa powder. If you want to keep them on the healthier side, make sure it doesn't have any sugar added.
I recommend using an organic, cold-pressed coconut oil. I have not tried making these with any other type of oils.
I prefer dark chocolate chips, but you can also use any chocolate of your choice.
Do not skip the salt - this helps balance the flavours and will enhance the chocolate flavour!
You can also replace the almond butter with peanut butter or any nut or seed butter of choice.
I used coconut flour as that's what I had in my cupboard, but you could also try these with almond flour.
THE SWEET POTATO
I have only made these with orange sweet potato . Using the white sweet potato will definitely taste different, so just bear that in mind.
The best way to cook the sweet potato is to peel and cut the sweet potato in to smaller pieces and steam cook them until soft. If you cook them in water, they will get too watery. Whereas using a steamer they will have a right texture.
HOW TO MAKE THESE
I find the best way to make these is to use a food processor or blender. You can mash the sweet potato but this might risk having chunks of sweet potato in the brownies. Using the blender will ensure everything is smooth and well mixed.
Once the cooked sweet potato is cooled, transfer it to a food processor. Add all the liquids and the salt and blend until smooth.
Mix the sweet potato mixture with the cacao and coconut flour until well combined.
Finally, add the chocolate chips and stir again using a spatula or spoon (not blending). Transfer to your prepared bread tin. Spread out evenly and they are ready to be baked.
HOW TO STORE THEM
Keep them in an airtight container, in the fridge. You can also freeze them and let them defrost at room temperature.
MORE HEALTHIER DESSERT OPTIONS
OTHER BROWNIE OR CHOCOLATE RECIPES TO TRY
HEALTHIER SWEET POTATO BROWNIES
Made with only a few ingredients, these brownies are deliciously fudgy and are gluten-free and vegan friendly. Sweetened with maple syrup and the sweet potato, these make a healthier treat option.
MAKES: 8 - 10 brownies
TIME about 40 minutes
INGREDIENTS
130 g cooked sweet potato
60ml maple syrup
60g almond butter
55g coconut oil, melted
1 tsp vanilla extract
30g coconut flour
45g cacao powder
a generous pinch of sea salt
50g dark chocolate chips
INSTRUCTIONS
Preheat the oven to 175C or 165Fan and line a bread loaf tin with baking paper (parchment paper).
To a food processor add the sweet potato, maple syrup, almond butter, coconut oil, vanilla and salt and blend until smooth.
Transfer the mixture into a bowl and add the cacao powder (sieved) and coconut flour. Mix well until combined.
Finally add thee chocolate chips and mix again.
Transfer the mixture to your prepared bread tin. Spread out evenly and and place in the centre of the oven.
Bake for about 25 -28 minutes. Remember the longer you bake them the less fudgy they will be.
Remove the tin from the oven and allow the brownies to cool in the loaf pan before using the baking paper to carefully remove the brownies from the pan and cut them into squares.
Dust with cacao, if so desired before serving (Optional)
Store any leftovers in an airtight container for up to a few days.
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