sweet potato brownies

<h2 class="editor-rich-text__editable block-editor-rich-text__editable" role="textbox" data-is-placeholder-visible="false" aria-label="Write heading…"><em style="color: #191e23;font-family: 'Noto Serif';font-size: 16px;font-weight: normal" data-rich-text-format-boundary="true">Fudgy and rich Paleo sweet potato brownies that are secretly vegan, nut free, and flourless! Everyone will absolutely love these undetectably healthy allergen friendly brownies!</em></h2>

Paleo Sweet Potato Brownies {vegan option}

(about 14 ounces)

organic cacao powder

nut or coconut butter

flaxseed

coconut flour

maple syrup

tbsp coconut oil, melted

tbsp baking powder, can sub Paleo baking powder

tsp vanilla extract

cinnamon

tsp sea salt

Preheat oven to 375F and line an 8&#215;8 baking pan with parchment paper.

In a large food processor, puree mashed sweet potato.

Add in cacao powder, nut/coconut butter, coconut oil, flaxseed eggs, coconut/cassava flour, maple syrup, baking powder, cinnamon, vanilla extract, and sea salt. Blend until smooth.

Pour batter into baking pan and place in the oven.

Bake for 35-40 minutes, or until toothpick comes out clean.

WOW!!! These are my favorite brownies, hands down! I'm totally gonna make a brownie sundae with the sweet potato ice cream, because sweet potatoes = pure magic :)

Hi! I’m planning to bake these for my kids tonight. But due to the pandemic, can’t find the coconut butter or nut butter. What can I substitute it with? And can I use honey instead of maple syrup? 
Thank you

Sweetened with mashed sweet potato and maple syrup, these Fudgy Sweet Potato Brownies are delicious and healthy treat for any time of day!

Fudgy Sweet Potato Brownies (Vegan and GF!)

potato

almond butter

coconut oil, melted

vanilla

cocoa powder

sea salt

chocolate

Preheat your oven to 350℉ and line a...

Preheat your oven to 350℉ and line a loaf pan with parchment paper.

In a mixing bowl, mix together the sweet...

In a mixing bowl, mix together the sweet potato, maple syrup, almond butter, coconut oil and vanilla until smooth.

Next mix in the cocoa powder, coconut flour...

Next mix in the cocoa powder, coconut flour and sea salt until a uniform batter form.

Fold in the chocolate chips.

Pour the batter into your prepared loaf pan...

Pour the batter into your prepared loaf pan and press down the batter until level.

Bake the brownies for 25-28 minutes or until...

Bake the brownies for 25-28 minutes or until a knife inserted into the center comes out clean.

Allow the brownies to cool in the loaf...

Allow the brownies to cool in the loaf pan before using the parchment paper to carefully remove the brownies from the pan and cut them into squares.

Store any leftovers in an airtight container for...

Store any leftovers in an airtight container for up to a few days.

Gluten and dairy free brownies sweetened with sweet potato, dates and honey. A delicious recipe, perfect for getting kids in the kitchen.&nbsp;&nbsp;

Sweet Potato Brownies

(1 1/4 cups) Sweet Potato Puree (or mashed sweet potato) (*See note 1)

Medjool Dates, pitted (*See note 2)

Eggs

tbsp Honey (*See note 3)

tbsp Cacao Powder

tbsp Coconut Flour

tsp Baking Powder

(1/3 cup) Crushed Walnuts (*See note 4)

Preheat oven to 180C / 355F and line a baking tin with baking paper. *SEE NOTE 5

Add the sweet potato puree (or mash) to a food processor along with the pitted dates. Blend until the dates have broken down and mixed with the sweet potato. (See process picture in post for visual)

Add the sweet potato mixture to a large mixing bowl and add the eggs and honey. Stir until combined.&nbsp;

In a small bowl, combine the cacao, coconut flour and baking powder and mix together. Add this dry mixture to the sweet potato mixture and stir until just combined.&nbsp;

Add the walnuts and give one final stir.&nbsp;

Pour the mixture into the lined baking tin and bake for around 20 - 25 minutes or until you can pierce the brownie with a knife and it comes out clean.

Allow to cool for 10 minutes before removing from the tin.

Once cool cut into squares. (I cut into 25 small squares)

Incredibly fudgy sweet potato brownies with cacao, almond butter, and oats. Naturally sweetened with maple syrup and topped with pecans and chocolate chips for the ultimate healthier treat!

Fudgy Sweet Potato Brownies (V/GF)

sweet potato purée ((see instructions))

almond butter or peanut butter

tsp pure vanilla extract

tsp baking powder

oat flour

pecans

dairy-free chocolate chips ((optional))

Vanilla Coconut Ice Cream ((for store-bought, we prefer Luna

Salted Caramel Coconut Ice Cream

Vegan Coffee Ice Cream

To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.

Adjust oven temperature to 350 degrees F (176 C) and line an 8x8-inch baking pan (or similar-size pan) with parchment paper. Set aside.

To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.

Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved (see photo).

Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).

Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes - 1 hour.

Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.

https://www.youtube.com/watch?v=ND1A7B1Aug8

Incredibly fudgy sweet potato brownies with cacao, almond butter, and oats. Naturally sweetened with maple syrup and topped with pecans and chocolate chips for the ultimate healthier treat!

Full Recipe: https://minimalistbaker.com/fudgy-sweet-potato-brownies-v-gf/
 
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Fudgy Sweet Potato Brownies (V/GF) | Minimalist Baker Recipes

These vegan sweet potato brownies are a super dense and moist brownie compared to others - almost like fudge. Topping them with peanut butter tames the richness of the cocoa and adds a salty element to the treat. Cook up this amazing healthy vegan brownie recipe and watch them disappear.

Vegan Sweet Potato Brownies

sweet potatoes

all-purpose flour

chocolate chips

peanut butter ((optional but highly recommended))

Roast, steam, or boil potatoes (skin on or off is your preference) until softened.

Preheat oven to 350 degrees F. Process cooled, softened potatoes in a food processor until smooth then add in flour, maple syrup and cocoa powder.  Process until smooth, batter shouldn&#39;t be runny, it will be a thicker batter (add almond milk 1 tablespoon at a time if too thick). Finally, add vegan chocolate chips and process for only a few seconds to mix them in.

In a greased or lined 8X8 pan, pour brownie batter in and bake for 25 to 30 minutes. Remove from the oven and spread about a half cup of creamy peanut butter over the top. It helps to do this when the brownies are still warm, as the PB will spread more easily.

Pop the final product in the fridge and slice when completely cooled. Store in the fridge for 3 to 5 days or freeze for a longer lifespan.

Superb Sweet Potato Protein Brownies sweetened with the vegetable, protein powder, monkfruit and sweetener. This healthy dessert has no butter and is Vegan too!

Sweet Potato Protein Brownies - Easy, Vegan Option!

Unsweetened Cocoa Powder (or Cacao Powder, 40 grams)

Chocolate Protein Powder (Whey-Casein, 23 grams)

Chocolate Protein Powder (Whey, 23 grams)

½ scoop Unflavored Whey-Casein Protein Powder (15 grams)

Tbsp Zero Calorie 1:1 Sugar Replacement (24 grams)

Stevia Sweetener (¼ cup sugar worth (Use your brand's Conversion Chart))

⅓ tsp Baking Soda

Mashed Sweet Potato (240 grams, from

Non-fat Greek Yogurt (75 grams)

Unsweetened Almond Milk (120 milliliters)

tsp Vanilla Extract

Tbsp Almond Butter

1½ Tbsp Chopped Pecans (21 grams)

Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.

In a bowl, whisk cocoa powder, chocolate protein powders, unflavored protein powder, zero calorie sugar replacement, flour, stevia sweetener, and baking soda.

In a large bowl, whisk together mashed sweet potato, Greek yogurt, almond milk and vanilla.

Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the brownie dense.

Add in almond butter/tahini and most pecans (reserve few for top), and fold.Batter should be thick.

Transfer batter into pan, smoothen with a spatula or back of spoon.

Top with remaining pecans, swirl on extra almond butter/tahini.

Bake for 27-30 minutes or until the top is set. Toothpick inserted into the center should come out slightly damp.Remove from oven and let cool completely.

Cut into slices and enjoy!

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Top 6 sweet potato brownies recipes from across the web

The most viewed sweet potato brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paleo Sweet Potato Brownies {vegan ...

Fudgy Sweet Potato Brownies (Vegan ...

Sweet Potato Brownies

Fudgy Sweet Potato Brownies (V/GF)

Vegan Sweet Potato Brownies

Sweet Potato Protein Brownies - Eas...

The most viewed sweet potato brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine