Healthy Sweet Potato Brownies Recipe
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This healthy sweet potato brownies recipe is packed with fiber and protein from nut butter and almond flour, sweetened with pure maple syrup and roasted sweet potatoes. Fudgy and chocolaty for the ultimate brownie treat that’s eggless, oil free, gluten free, refined sugar free, dairy free vegan recipe.
Healthy Sweet Potato Brownies
From scratch, rich, delicious, eggless and healthy chocolate brownies made with sweet potato and refined sugar free. You’ll want to make a batch every weekend and stash it in the fridge for when the weeknight cravings hit so you can finally enjoy a feel good healthy dessert without any of the guilt.
About the Sweet Potatoes
Although you can technically use and sweet potato variety here, I prefer to go for the orange fleshed ones that have red or orange skins. These are the sweetest of all sweet potatoes and act as a natural sweetener alongside the maple syrup. White and purple flesh sweet potatoes will work great so long as you keep in mind that they are less sweet. The Japanese purple potato variety is the healthiest most nutrient packed of all so if you prefer to use it by all means go for it. Roast them high @400″F for about 45 minutes or so until very soft in the center so they are easy to mash.
The Chocolate
- Cocoa – Raw organic cocoa powder is best as it is packed with health promoting phytonutrients. It is a main ingredient in chocolate brownies for the obvious reasons so it can’t be skipped.
- Dark Chocolate Bar – roughly chopped extra dark chocolate adds extra richness to the brownies, you want to use a bar with 75% cocoa solids or higher. I prefer to use it in place of basic chocolate chips and even play with different flavors like orange zest, raspberry or chili pepper.
Useful Ingredient Notes
- The Nut Butter – Since I used almond flour I chose to also use almond butter but peanut butter is fabulous and so is pistachio or walnut. You won’t be able to taste it too much so this is a very forgiving swap if you want or need to do it.
- Almond Flour – Technically almond flour is just finely ground blanched almonds, it works great here as a healthy and gluten free flour option and also bumps up the protein and nutrient content. You could swap it for whole wheat pastry flour if desired and even rice flour.
- Maple Syrup – The syrup is a whole food plant based sweetener you’ll want to add here because the sweetness from sweet potatoes Is not quite enough unless you are after a more bitter extra dark chocolate brownie.
- Baking Powder + Soda – Because these are eggless brownies we are using the leavening agents here to create lift but also help with flavor and browning.
Chef’s Useful Tips
- About the Brownie Pan – Use a square 9×9 inch pan lined with parchment paper for the ideal thickness. Once cooled you can refrigerate the brownie pan for a couple of hours then slice your brownies into regular 2 -3 inch squares or go for 1 inch bite size pieces.
- On Storage – Once sliced you can refrigerate or freeze your brownies in either ziplock bags (eco friendly ones) or a parchment lined lidded container. You can also just wrap them in parchment paper in smaller quantities, pop them back in the refrigerator and have them ready to grab and go.
Vegan Desserts
- Chocolate Orange Loaf Cake
- Vegan Thumbprint Cookies
- Apple Pie Bars
- Coffee Cake with Walnut Crumb Topping
- Healthy Whole Wheat Banana Bread
- Date Nut Bread
- Ultimate Vegan Chocolate Cake
- Vegan Salted Caramel Apple Cheesecake
- Ricciarelli Vegan Christmas Cookies
how to make healthy sweet potato brownies recipe
Healthy Sweet Potato Brownies
This healthy sweet potato brownies recipe is packed with fiber and protein from nut butter, sweetened with pure maple syrup and roasted sweet potatoes. Fudgy and chocolaty for the ultimate brownie treat that's eggless, oil free, gluten free, refined sugar free, dairy free vegan recipe.
Print Recipe
Ingredients
- 2 cups roasted sweet potato (peeled + mashed)
- 1 cup almond butter (or oil free peanut butter)
- 1/2 cup maple syrup
- 1/2 cup almond flour
- 1 cup cacao powder
- 1 Tbsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 4 oz dark chocolate bar (roughly chopped)
- 1 pinch sea salt flakes
Instructions
- Roast Potatoes. Preheat oven to 400”F. Start with 2-3 large sweet potatoes scrubbed and rinsed well. Poke with a knife or fork a few times then roast for 40 to 50 minutes until soft (potatoes are done when a knife inserted in the center comes out easily without resistance). Cool and mash.2 cups roasted sweet potato
- Preheat oven to 350” F. Prepare a 9 x 9 inch pan lined. With parchment paper and leaving a couple of inches of overhand on two sides to serve as handles.
- To a large food processor add the potatoes, nut butter, cocoa, syrup, vanilla, flour and baking powder + soda. Use the pulse button and process and incorporated and a smooth batter is formed. Remove lid and add the chopped chocolate. Use a spatula and manually stir it into the batter.2 cups roasted sweet potato, 1 cup almond butter, 1/2 cup maple syrup, 1/2 cup almond flour, 1 cup cacao powder, 1 Tbsp vanilla extract, 2 tsp baking powder, 1/2 tsp baking soda, 4 oz dark chocolate bar
- Transfer the batter to the prepared baking dish and smooth out the top. (It will be thick and creamy so just have patience to smooth it out).
- Sprinkle the batter with a pinch of sea salt flakes and bake for 40 minutes or until a toothpick inserted in the center comes out almost clean. Transfer to a cooling rack and allow to cool off the refrigerate for a couple of hours or overnight before slicing. Keep refrigerated for best texture and amazingly fudgy results.1 pinch sea salt flakes
Video
Notes
- The Nut Butter - Since I used almond flour I chose to also use almond butter but peanut butter is fabulous and so is pistachio or walnut. You won't be able to taste it too much so this is a very forgiving swap if you want or need to do it.
- Almond Flour - Technically almond flour is just finely ground blanched almonds, it works great here as a healthy and gluten free flour option and also bumps up the protein and nutrient content. You could swap it for whole wheat pastry flour if desired and even rice flour.
- About the Brownie Pan - Use a square 9x9 inch pan lined with parchment paper for the ideal thickness. Once cooled you can refrigerate the brownie pan for a couple of hours then slice your brownies into regular 2 -3 inch squares or go for 1 inch bite size pieces.
- On Storage - Once sliced you can refrigerate or freeze your brownies in either ziplock bags (eco friendly ones) or a parchment lined lidded container. You can also just wrap them in parchment paper in smaller quantities, pop them back in the refrigerator and have them ready to grab and go.
Nutrition
Serving: 1brownie | Calories: 215kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Sodium: 85mg | Potassium: 380mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2362IU | Vitamin C: 0.4mg | Calcium: 111mg | Iron: 2mg
Servings: 16 brownies
Calories: 215kcal
