Don’t go far away without having a look at my Sweet potato brownies which are a delicious and healthier twist on traditional brownies. Instead of using refined flour and sugar, these brownies are made with nutrient-rich ingredients like sweet potatoes, almond flour, and honey or maple syrup.
The sweet potato not only adds a natural sweetness to the brownies but also makes them moist and fudgy. Additionally, sweet potatoes are packed with vitamins and minerals like vitamin A, vitamin C, and potassium, making these brownies a healthier indulgence than traditional brownies.
Sweet potato brownies can be customized to suit different dietary needs as well. For example, they can be made gluten-free by using almond flour or coconut flour instead of wheat flour. They can also be made vegan by using a flax egg or other egg substitute.
SWEET POTATO BROWNIE INGREDIENTS
Here I am presenting a list of both wet and dry ingredients which I use to make sweet potato brownies:
- Sweet Potatoes
- Cocoa Powder
- Honey or Maple Syrup
- Melted Coconut Oil
- Vanilla Extract
- Baking Powder
- Chocolate Chips
- Chopped Nuts
- Sea Salt Flakes for topping
You can also use other types of flour, such as oat flour or gluten-free flour, in place of almond flour if you prefer. Additionally, you can adjust the amount of sweetener and cocoa powder based on your preferences.
HOW TO MAKE EASY SWEET POTATO BROWNIES
First, have a look at the quick steps for making the subject recipe, then we will discuss it in detail later on.
Preheat your oven to 350°F.
Peel and chop the sweet potatoes, then place them in a pot of boiling water and cook until they're soft and tender.
Drain the water and mash the sweet potatoes until they're smooth without any lumps.
In a large mixing bowl, whisk together the mashed sweet potatoes, almond flour, cocoa powder, honey or maple syrup, melted coconut oil, eggs, vanilla extract, baking powder, and salt until well combined.
If desired, fold in chocolate chips, chopped nuts, or spices of your choice.
Pour the batter into a greased 8x8-inch baking pan and smooth out the surface with a spatula.
Bake for approximately 25-30 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
Let the brownies cool in the pan for at least 10 minutes before slicing and serving. If desired, sprinkle sea salt flakes on top of the brownies before serving.
Now have a look at how I made it. Firstly, I made the potatoes puree. Secondly, I put all the wet ingredients in a bowl and mixed them with my hand. After that, I applied the same method to dry ingredients as well. Then I folded it in mini chocolate chips. Then I baked the brownies for 20 to 25 minutes and kept them to get dry and cool for a few minutes.
Here are some tips for storing, freezing, and reheating sweet potato brownies:
- After the sweet potato brownies have cooled completely, store them in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to 5 days.
- If you have leftover sweet potato brownies, you can freeze them for later. Allow the brownies to cool completely, then wrap them in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
- To reheat sweet potato brownies, remove them from the refrigerator or freezer and let them come to room temperature. Preheat your oven to 350°F (180°C). Place the brownies on a baking sheet and bake them for about 5-10 minutes, or until they're heated through. You can also microwave them on low power for 15-20 seconds until they're warm.
Can I use other types of flour instead of almond flour?
Yes, you can use other types of flour such as coconut flour, oat flour, or gluten-free flour instead of almond flour.
How do I know when the sweet potato brownies are done?
You'll know the sweet potato brownies are done when the top of the brownies should be firm, but the center should still be slightly soft and fudgy.
Can I add toppings to sweet potato brownies?
Yes, you can add toppings like chopped nuts, chocolate chips, or sea salt flakes if desired.
SWEET POTATO BROWNIES
- 1 cup sweet potato puree (from 1 to 2 sweet potatoes)
- ¾ cup almond butter (or other nut or seed butter)
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- ½ cup cacao powder
- ½ cup coconut sugar
- ¼ cup tapioca flour (or arrowroot flour)
- 1 teaspoon baking soda
- ½ teaspoon espresso powder (optional, but I recommend!)
- ¼ teaspoon kosher salt
- ¼ cup mini chocolate chips
- To make the sweet potato puree: wash the sweet potatoes thoroughly, pat dry, and poke 3 to 4 times with a fork. Place them on a microwave-safe plate and microwave for 8 to 10 minutes, turning halfway through, until fork tender. Let the potatoes cool to the touch, then slice in half, scoop out the flesh into a bowl, and mash until smooth. Alternatively, you can follow my mashed sweet potato recipe (which uses the stove) or baked sweet potato recipe (which uses the oven).
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper (with extra coming up the sides), and set aside.
- In a large mixing bowl, add the sweet potato, almond butter, oil, and vanilla extract. Use a hand mixer on low speed to gently blend the ingredients for 30 seconds.
- To the same bowl, add the cacao powder, coconut sugar, tapioca flour, baking soda, espresso powder, and salt. Blend again with the hand mixer on low to medium speed for another 30 seconds, or until fully combined. Fold in the chocolate chips. The batter will be thick like playdough and not pourable.
- Transfer the brownie batter into the pan and use another piece of parchment paper on top to smooth it flat in the pan. Optional: top with a few extra chocolate chips. Bake for 23 to 25 minutes, or until the brownies are set, but still soft in the center.
- Let the brownies cool for 30 minutes in the pan, then cut into squares and enjoy!
- I love to use this espresso powder for all my baked goods!