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Enjoy a decadent dessert that is nutrient-dense and made with a unique ingredient!
Almost 8 years ago, I made brownies using sweet potatoes, and since then, they have become one of my favorite desserts. These brownies are fudgy and chocolatey, and you would never know they contain sweet potatoes! They are gluten-free, refined sugar-free, and made without added oils. Compared to traditional brownies made with flour and added oils, these leave me feeling less heavy afterward.
These brownies also contain protein from nut butter (or seed butter if you have a nut allergy) and oats. The sweet potatoes provide vitamin C, iron, and fiber, making this a great recipe for sneaking in some hidden veggies for anyone who dislikes them.
This recipe works because sweet potatoes add just the right amount of moisture and act as a natural sweetener in the batter. Mashed sweet potatoes are naturally creamy and provide a rich texture along with caramel-like, earthy flavors. As we enter Fall, it is the perfect time to incorporate more sweet potatoes into our diets since they are in season and more affordable. These brownies are the perfect way to do so!
Do I need special equipment to make these sweet potato brownies?
I recommend using a 7 x 7 square baking pan and parchment paper for this recipe.
These brownies made with sweet potatoes are fudgy and not too sweet! They are packed with nutrients and are a great way to sneak some veggies into your diet.
Add all the ingredients except the chocolate chips into a bowl and mix all the ingredients with a whisk. You can also pulse all the ingredients together in a food processor.
Pour the batter into a 7x7 inch greased baking pan or pan lined with parchment paper. Top with more chocolate chips if desired.
Bake the brownies in the oven at 350 °F for 28-32 minutes.
Remove the brownies from the oven and cool for 10 minutes. Slice and enjoy!
Servings 9
Serving Size 1 brownie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Use sunflower seed butter or tahini for a nut-free option.
Store the brownies in an airtight container in the fridge for up to 1 week.