Sweet Potato Brownies
These fudgy, gooey, flourless sweet potato brownies taste rich and decadent but are full of plant-based nutrients, naturally gluten-free, low-calorie, oil-free, and can be made refined sugar-free. A great way to satisfy chocolate cravings in a healthy(ish) way.
Servings 8 thick brownies
Equipment
- Food processor*
- Electric coffee/spice grinder*
Ingredients
- 2 medium (450 g) sweet potatoes cooked (see notes)
- 2 small (200 g) bananas (see notes)
- 1/2 cup (120 ml) plant-based milk
- 1 1/2 cup (130 g) ground oats (see notes)
- 2/3 cup (150 g) sugar of choice (see notes)
- 8 tbsp (50 g) cocoa powder (I used Dutch-Process)
- 5 tbsp (50 g) ground hemp seeds or any ground nuts/seeds (see notes)
- 1 tbsp cinnamon (optional)
- 2 tsp baking powder
Instructions
- You can watch the short video for visual instructions.Check the recipe notes below on how to cook the sweet potatoes.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a pan with parchment paper. My pan measures 9" x 6" (23 cm x 15 cm) but the recipe makes a lot of batter, so you can use a larger pan (like 8x8).
- Process all wet ingredients in a large food processor, then add the dry ingredients and mix until you have a smooth batter (the dough will be quite sticky, but this is normal!).
- Transfer the batter to the lined pan. Bake in the oven for about 30-40 minutes, or until a toothpick (inserted in the center) comes out almost clean (it can still be crumbly, but shouldn't be wet). Depending on the size/height of your pan, it might be ready some minutes earlier or later. If using a larger pan, check the brownies after 25-30 minutes.
- Let cool for at least 20-30 minutes and cut into bars. Top these fudgy brownies with a vegan chocolate sauce. You can find the exact recipe here PS: The brownies are even better on day 2!
Notes
- Sweet Potatoes: I used 450 grams of cooked white Japanese sweet potatoes. White sweet potatoes work better than orange ones, as they are starchier. You can use orange sweet potatoes, however, you should increase the amount of oat flour (use up to 2 cups).
- How to cook sweet potatoes? The microwave method is definitely the quickest. Simply prod your potatoes all over and then wrap them in a slightly damp paper towel. Microwave for 3 minutes, flip, and repeat. If they aren't fork-tender, then continue in 40-60 second spurts until ready. The time will vary based on how big the potatoes are. However, you can also bake them in the oven, let them cool and peel them. If you use white sweet potatoes, you can also boil them on the stove.
- Bananas: Applesauce or peach puree will work as a substitute.
- Sugar: Use coconut sugar, date sugar, or a keto sweetener like Erythritol. Of course, you can also use organic cane sugar.
- Oat flour: Process oats (regular or gluten-free) in an electric coffee/spice grinder or blender to make your own oat flour. One reader had success using almond flour instead of oat flour.
- Hemp seeds: You can use ground almonds or other ground nuts/seeds of choice instead of hemp seeds.
- The recipe makes at least 8 thick brownies as seen in the pictures (depends on the pan you use and how you cut them). Nutrition facts are for one thick brownie.
Nutrition Facts
Sweet Potato Brownies
Amount per Serving
Calories
236
% Daily Value*
Fat
4.4
g
7
%
Saturated Fat
0.9
g
5
%
Carbohydrates
37.5
g
13
%
Fiber
7.7
g
31
%
Sugar
6.6
g
7
%
Protein
6.3
g
13
%
* Percent Daily Values are based on a 2000 calorie diet.