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!

Fudgy, tender, and perfectly sweetened, it doesn’t get better than sweet potato brownies! Made with no added sugar or flour, they bake in just 20 minutes. Watch the video below to see how I make this in my kitchen!

almond butter (can sub

chocolate chips (Optional)

Preheat the oven to 180C/350F and grease a  loaf pan and set aside.

In a high-speed blender, food processor, or mixing bowl, add the mashed sweet potato, almond butter, maple syrup, and cocoa powder. Blend or mix until smooth. Fold through chocolate chips, if using them. If the batter is too thick, add a little milk or water to thin it out.

Transfer the batter into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely. If desired, add frosting, then slice.

I had my doubts about this. I was so pleasantly surprised and can’t wait to make it again. It is even better the next day after being in the refrigerator. Well done!

My friend made this for a gathering! Everyone loved it!!! 
You wouldn’t know it has no flower or cane sugar! Thank you

Doing an AIP and low histamine diet, which is the most strict diet ive been. Been on it for more than half a year.  This is the closest ive tried to an actual cake since i started the diet!! thank you very much
I baked it for 40 mins, used carob powder.

Love these sweet potato brownies so much!

Does they still become firm even in the recipe doesnt call for eggs?

All I can say is that these are AMAZINGLY DELICIOUS!!   Peace

BEST fudgey brownie recipe EVER - &amp; brownies are my favorite dessert!! Ever since getting hashimotos I was heartbroken thinking I could never have them again- not anymore!!

Delicious Brownies! I used caocao powder instead of Cocoa powder, so I used 2 extra Tbsp maple syrup.  I doubled the recipe. Used 7 x 10" pan and baked for 25 minutes.  Delicious!  I'm new to gluten and dairy free, so always looking for new recipes!

I made this today. Such a good combination. Sweetness from sweet potatoes, bitterness from cocoa (as I use real cocoa). Really amazing and healthy. Thank you.

Haven't tried it yet but I am Thank you for sharing a healthy  
Recipe

Wow these are so delicious and easy to make!

Can you add protein powder and if so, how much would you add ?

https://content.jwplatform.com/videos/hyW9AY1F.mp4

Fudgy, tender, and perfectly sweetened, it doesn’t get better than sweet potato brownies! Made with no added sugar or flour, they bake in just 20 minutes.

These sweet potato brownies are fudgy, rich, and healthy! They are made with only 5 healthy ingredients. These brownies come together quickly and easily!

potatoes

First, preheat the oven to 350 degrees Fahrenheit.  Line an 8 inch square pan with parchment paper.

In a large mixing bowl, add the mashed sweet potatoes, almond butter, cocoa powder, and maple syrup.  Stir until combined.

Then, fold in the dark chocolate chips.

Transfer the batter to the lined pan.  Smooth into an even layer.

Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only moist crumbs.

Finally, remove the pan from the oven.  Allow the brownies to cool before slicing and serving.

Just wondering if pumpkin puree could be substituted for the sweet potato?

I made these yesterday and they are SUPERB!!! they are tasty when warm and even today after being in the fridge they taste delicious! I had to use sunflower butter since that is what I had in the house. They are absolutely yummy and healthy. Thank you for sharing!!! :-)

I love your gf recipes!


I just started eating &amp; baking gf in Aug 2023. 


My 1st gf recipe that I enjoyed was your almond flour brownies.


I’m excited for these to come out of the oven.


I added:


1/2 tsp of homemade vanilla extract
1/2 tsp of organic vanilla paste
1/2 tsp organic almond extract
1/2 tsp of organic cinnamon 
8 tablespoons of chocolate collagen protein powder 
3 types of chocolate chips: dark, semi sweet &amp; milk chocolate 


Thanks for sharing this! 

I love your gf recipes!


I just started eating &amp; baking gf in Aug 2023. 


My 1st gf recipe that I enjoyed was your almond flour brownies.


I’m excited for these to come out of the oven.


I added:

1/2 tsp of homemade vanilla extract
1/2 tsp of organic vanilla paste
1/2 tsp organic almond extract
1/2 tsp of organic cinnamon 
8 tablespoons of chocolate collagen protein powder 
3 types of chocolate chips: dark, semi sweet &amp; milk chocolate 


Thanks for sharing this! 

Yum-o 

My fudgy sweet potato brownies are secretly healthy, but they taste just as decadent as proper brownies! The recipe contains no added sugar and is flourless, gluten free, grain free and dairy free.

Medjool dates

almond flour (150 grams)

coconut oil (75 grams, melted and cooled.)

eggs

cocoa powder (27 grams, unsweetened)

Preheat the oven to 180C / 350F.

Peel the sweet potatoes, cut them into pieces, toss in a little oil and roast in the oven for 20 minutes or until they are very tender. Let them cool.

Prepare Sweet Potatoes

Blend the sweet potato and the pitted dates in a food processor until smooth.

Add the remaining ingredients and mix until well-combined.

Pour the brownie batter into a small (10x7 inch) baking tin lined with parchment paper.

Bake for 25-30 minutes or until the top has set and the inside is still gooey and moist.

Let the brownies cool before cutting to allow them to firm up.

Brownies

I really, really love this recipe! I added 2 scoops of plant-based vanilla protein and divided the batter into 16 cupcakes, and it turned out absolutely amazing. The texture is so soft and moist, and the natural sweetness from the dates pairs perfectly with the cocoa—rich without being too heavy.

What I love most is how wholesome and nourishing it feels while still tasting like a true treat. The balance of flavors is just perfect, and the added protein makes it even more satisfying. It’s honestly hard to believe something this delicious can also be so nutritious!

This has quickly become one of my favorite recipes—I’ll definitely be making it again and again. Thank you for sharing such a fantastic and well-balanced recipe!

Absolutely fantastic recipe! I usually skip the dates since my blender isn’t very powerful but they still turn out perfectly. The brownies actually get even better the next day, once the flavors have fully developed. I’ve been coming back to this recipe again and again over the years, and it never disappoints. Thank you for sharing this treat! :)

Made 1.5 recipe in a 9"x13" pan and cut into 24 pieces. Excellent! Very satisfying! I used butter and dark chocolate powder and added a Tbsp each of cinnamon and espresso powder. Will definitely be making these again!

Oh wow these are excellent! 
I didn't want to use the full amount of dates as they're expensive, so added 100g of prunes from Delia's christmas book (soaked, cooked and port added to afterwards). I always have them in the fridge! Subbed the coconut oil for ghee and added 3 tablespoons of xylitol because I was worried they wouldn't be sweet enough now.

Came out exactly as in the pic. Fudgy texture and just the right amount of sweetness. I froze a few and they defrost really well and still hold their shape and taste really good. Overall a winner. Will make again esp as sweet potatoes are a resistant starch. Went down very well with friends too.

I just made these.  They are delicious and so easy to make.

I made it with coconut flour, great texture and delicious!

Made this georgously fudgy brownie with fantastic result surprisingly as I was a little nervous as to whether it would have a good result. However tried &amp; tested by Katrin I should have known better as you have produced a cracker here. 
Considering there is no added sugar or sweetener the brownies are very sweet &amp; for any chocoholic out there this is a must recipe &amp; Katrin well done yet again  yum very scrumptious

It is very good! I was so surprised, I did it for my sister's birthday and everyone loved it. I will definitely do it again for a snack, thank you

These are amazing made them twice now , hubby and bubba love them

hey, I tried these out last night and they are amazing.  I will def be making these again. How do i store these and can I freeze them?

These vegan sweet potato brownies are a game changer. They&#039;re soft, subtly decadent, and taste like a pure chocolate brownie!

sweet potato puree (from 1 to 2 sweet potatoes)

almond butter (or other nut

coconut oil (melted)

vanilla extract

cacao powder

coconut sugar

tapioca flour (or arrowroot flour)

baking soda

espresso powder

salt

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 8x8-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!

Lisa,
Can you make them with coconut flour instead of tapioca flour?
I seem to have a reaction to all flours except coconut, almond, and oat.
Thank you,
Sherry

I just baked it and i so love it. Simple and easy to follow recipe and the outcome is superb. 

Thank you so much!

I've had this recipe in my list and finally had an opportunity to make these Sweet Potato Brownies.  These brownies are a big hit at my house.  They were really easy to make, the espresso powder was an interesting addition, and incredibly moist and flavorful.  My husband thought they were the best brownies he's had to date!

I was so happy to discover this recipe and made it for Valentine's day.  They are  super chocolately and so satisfying with just a little bite.  I didn't have almond butter but I did have Nutzo, a blend of nut butters with chia and flax seed.  Do delicious and healthy!  My husband and neighbors loved them. Thank you

I really like these. They were a tad bit crumbly &amp; drier than a regular brownie. Granted, I didn't quite make it to 30 minutes before cutting a piece. They seem to be firming up more as they get cooler. The taste was amazing, I did use the espresso powder. I love that there's no raw egg, so I can feel good about licking the beater! Husband loved them. Son said they tasted good, but mentioned the dryness. I'll cook a minute or 2 less next time to see if it makes a difference. Definitely freezing some! Thanks for the recipe!

These were so yummy! My kids were skeptical until the first bite, and then they fell in love!

Brought these to the animal Labor Day party with your broccoli bacon salad, and , none left  to bring home.  Luckily I made a second batch and we have our own to splurge on!

I am addicted.  These are so delicious, with none of the guilt!

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