Vegan Sweet Potato Brownies
A delicious and healthier take on the traditional chocolate brownie are vegan sweet potato brownies! Mashed sweet potatoes give these brownies a natural sweetness and nutritional boost while keeping them incredibly moist and creamy. In addition to being vegan, they are also a fantastic choice for anyone searching for a guilt-free treat because they are loaded with fiber, antioxidants, and vitamins from the sweet potato. These brownies are also incredibly fudgy and chocolatey thanks to a small amount of almond butter and cocoa powder, making them the ideal dairy-free or egg-free sweet snack or dessert. Savor the best of both worlds: wholesome and tasty.
Ingredients:
1 large sweet potato (about 1 ½ cups mashed)
1 cup almond butter (or peanut butter)
¼ cup maple syrup (or agave syrup)
1 tsp vanilla extract
¼ cup unsweetened cocoa powder
1 cup oat flour (or whole wheat flour)
½ tsp baking powder
½ tsp salt
⅓ cup dairy-free chocolate chips (optional, for extra chocolatey goodness)
¼ cup almond milk (or any plant-based milk)
Instructions:
Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper or lightly grease it.
Cook the sweet potato:
Peel and chop the sweet potato into chunks. Boil it in a pot of water until it’s fork-tender (about 10-15 minutes). Alternatively, you can microwave the sweet potato for 5-7 minutes until soft. Drain and mash it until smooth, measuring out 1 ½ cups of mashed sweet potato.
Mix wet ingredients:
In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, and vanilla extract. Stir until everything is well incorporated.
Add dry ingredients:
Sift in the cocoa powder, oat flour, baking powder, and salt. Mix until combined, but be careful not to overmix.
Add liquid:
Gradually stir in the almond milk until the batter reaches a smooth consistency. You may need a little more or less, depending on the texture.
Fold in chocolate chips (optional):
If you’re using chocolate chips, fold them into the batter gently.
Bake:
Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool & Serve:
Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut them into squares and enjoy!
Tips:
For added richness, you can swirl in a tablespoon of almond butter or peanut butter on top before baking.
These brownies can be stored in an airtight container for up to 5 days.
If you prefer a slightly sweeter taste, you can add an extra tablespoon of maple syrup.
Enjoy these fudgy, plant-powered brownies!