Have you ever craved a dessert that’s both decadent and sneakily nutritious? Let me tell you, these sweet potato brownies are a revelation! They’re like a warm hug from a friend you didn’t know you needed—comforting, rich, and surprisingly guilt-free. The sweet potatoes bring a velvety texture that’s irresistibly satisfying, a true miracle in the world of healthy treats.
Steps
- Halve a sweet potato and optionally brush the cut sides with oil. Place on a parchment-lined baking sheet and bake at 375°F (190°C) for 25-30 minutes until tender. Allow it to steam under parchment for 5 minutes, peel, and mash.
- Preheat the oven to 350°F (176°C) and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mix the sweet potato purée with maple syrup, almond butter, vanilla extract, and avocado oil until well combined.
- Stir in the cocoa powder, sea salt, and baking powder, then add oat flour to form a thick batter.
- Transfer the batter to the prepared baking dish, smoothing it into an even layer. Sprinkle pecans and optional chocolate chips on top.
- Bake on the center rack for 28-32 minutes until the edges look dry and a toothpick comes out mostly clean. Let cool for 30 minutes to an hour.
- Remove from the pan, slice, and serve warm or at room temperature. Store leftovers covered for up to 3 days at room temperature, 5-7 days in the fridge, or up to a month in the freezer.
Ingredients
- 1 cup sweet potato purée
- 2/3 cup maple syrup
- 1/2 cup almond butter (or peanut butter)
- 1 teaspoon pure vanilla extract
- 1 ½ tablespoons avocado oil (alternatively, use melted vegan butter, coconut oil, or olive oil)
- 1/2 cup cocoa powder or cacao powder
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 2/3 cup oat flour (can substitute with gluten-free all-purpose flour; almond and coconut flour work but oat is preferred)
- 1/2 cup chopped raw pecans (or walnuts, but pecans are recommended)
- 1/4 cup dairy-free chocolate chips (optional)
Nutritional Values
Calories: 2448 | Carbohydrates: 292.8 g | Protein: 52.8 g | Fat: 139.2 g | Saturated Fat: 15.6 g | Polyunsaturated Fat: 33.36 g | Monounsaturated Fat: 80.4 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 1212 mg | Potassium: 3696 mg | Fiber: 48 g | Sugar: 153.6 g | Vitamin A: 49032 IU | Vitamin C: 50.52 mg | Calcium: 1142.4 mg | Iron: 16.8 mg
FAQ
- Can I use a different type of flour instead of oat flour?
- Yes, you can substitute oat flour with almond or coconut flour, although the recipe creator preferred oat flour for the best texture. Gluten-free all-purpose flour should also work as an alternative.
- What can I use instead of avocado oil in this recipe?
- If you do not have avocado oil, you can replace it with melted vegan butter, melted coconut oil, or olive oil.
- How long can these brownies be stored, and what is the best way to store them?
- These brownies can be kept at room temperature for up to 3 days if covered. For longer storage, you can refrigerate them for 5-7 days or freeze them for up to 1 month.
- Are there any optional ingredients, and how do they affect the brownies?
- The recipe suggests adding pecans and dairy-free chocolate chips on top as optional ingredients. These add a melty chocolate flavor and a crunchy texture, which enhance the overall taste.
- How can I serve these brownies for an elevated dessert experience?
- While the brownies are delicious on their own, serving them with a scoop of vegan ice cream, such as vanilla, salted caramel, or coffee, can elevate the dessert experience.
Tips
- To achieve the smoothest sweet potato purée, consider using a food processor rather than mashing by hand.
- For a richer chocolate flavor, opt for high-quality cocoa or cacao powder.
- Allow the brownies to cool in the pan for at least 30 minutes to 1 hour before slicing to ensure they hold their shape well.
- Elevate the brownie experience by serving them with a scoop of vegan ice cream, such as vanilla or salted caramel.
Equipment
- Food processor (for making sweet potato purée)
- Parchment paper (for lining the baking sheet and baking pan)
- 8×8-inch baking pan (or a similar-size pan)
- Rubber spatula (for spreading the batter)
