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Sweet Potato Brownies

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These sweet potato brownies are fudgy, decadent, and chocolate-y and are the perfect dessert for sneak in some vegetables!

If you're looking for a more nutritious dessert, you'll want to try these gluten-free, dairy-free, and plant-based brownies. Don't knock these sweet potato brownies until you try them - they're rich, fudgy, and moist, but they don't taste like sweet potatoes at all! Plus, they're a good source of protein and are packed with vitamin C, iron, and fiber.

I created these brownies because I wanted a version that wouldn't spike my blood sugar as much as a traditional brownie. Here are the ingredient swaps I used to help lower the glycemic impact while incorporating vegetables into the recipe:

  • Swapped oil for sweet potato purée and nut butter: Adds fiber, protein, and nutrients while keeping the brownies moist and fudgy.
  • Swapped white flour for oat flour: Increases the fiber and protein content and may help create a steadier blood sugar response than refined white flour.

These sweet potato brownies are delicious as a dessert, snack, or even breakfast. Enjoy them with a cup of coffee, tea, or a glass of milk! Whether you're baking for yourself, your family, or friends, these brownies are sure to be a crowd-pleaser. They're perfect for meal prep, freeze well, and make an easy grab-and-go snack whenever you're craving something sweet. If you enjoy warm brownies, pop one in the microwave for a few seconds and pair it with ice cream or whipped cream for a decadent dessert.

Prep Time 10 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 9
Calories: 243
Dietary: Dairy Free, Gluten Free, Vegan, Vegetarian
Description

These moist and fudgy brownies are made with sweet potatoes and oat flour and are the perfect dish for those craving a more health-conscious dessert.

Ingredients
  • 3/4 cup mashed cooked orange sweet potato
  • 1 cup creamy natural nut butter (stirred)
  • 1/3 cup oat flour
  • 1/2 cup unpacked brown sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/3 cup chocolate chips (dairy-free if desired) (optional)
Instructions
  1. 1
    Preheat the oven to 325 °F.
  2. 2

    Add all the ingredients (except the chocolate chips) into a large bowl or a food processor and mix or pulse until a smooth batter forms.

  3. 3
    Pour batter into a greased 8 x 8" baking pan or a pan lined with parchment paper.
  4. 4
    Top the brownie batter with some chocolate chips (if using) and baking the brownies in the oven for 20-25 minutes at 325 °F.
  5. 5
    Remove the brownies from the oven and allow them to cool for about 10 minutes before serving.
  6. 6
    The brownies will firm up the more they are set at room temperature.

Nutrition Facts

Servings 9

Serving Size 1 slice (2.5 x 2.5")

Amount Per Serving
Calories 243kcal
% Daily Value *
Total Fat 15g24%
Sodium 50mg3%
Total Carbohydrate 23g8%
Dietary Fiber 3.5g15%
Sugars 12g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The cooked sweet potato can be baked or steamed.

For a nut-free version, use a nut-free butter (i.e. sunflower seed butter) or tahini.

For a dairy-free version, use dairy-free chocolate chips.

Store the brownies in the fridge in an airtight container for up to 5 days.

Keywords: Sweet potato brownies, Oat flour brownies, Healthy sweet potato brownies, Gluten-free sweet potato brownies, Vegan sweet potato brownies, Fudgy sweet potato brownies, Healthy brownies recipe, Easy sweet potato brownie recipe, Flourless sweet potato brownies
Read it online: https://eatswithjamie.com/recipe/sweet-potato-brownies/